Roasted pumpkin chipotle cream sauce

Roasted pumpkin chipotle cream sauce

Roasted pie pumpkin and spicy chipotle chilis combine to make an earthy, creamy sauce worthy of any table, holiday or not. Use this tasty low carb sauce over any roasted or grilled meat or as the base for a hearty soup by adding an additional protein such as pork, turkey, or tofu.

Roasted pumpkin chipotle cream sauce

Roasted pie pumpkin and spicy chipotle chilis combine to make an earthy, creamy sauce worthy of any table, holiday or not. Use this tasty low carb sauce over any roasted or grilled meat or as the base for a hearty soup by adding an additional protein such as pork, turkey, or tofu.
USMetric
8 servingservings

Ingredients

Roasted pumpkin
  • 8 oz. 230 g fresh, pie or sweet pumpkin, fleshfresh, pie or sweet pumpkins, flesh
  • 2 tbsp 2 tbsp olive oil, for drizzling
Chipotle cream sauce
  • 2 tbsp 2 tbsp salted butter
  • 2 tbsp 2 tbsp yellow onion, choppedyellow onions, chopped
  • 2 2 chipotle chili pepper in adobo sauce, cannedchipotle chili peppers in adobo sauce, canned
  • ½ cup 120 ml chicken broth
  • ½ cup 120 ml heavy whipping cream
  • 1 oz. (2 tbsp) 28 g (30 ml) cream cheese
  • ½ tsp ½ tsp salt
  • 18 tsp 18 tsp rubbed dried sage
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Instructions

Instructions are for 8 servings. Please modify as needed.

Roasted pumpkin

  1. Place oven rack in the middle of the oven, and preheat at 400°F (200°C). Line a baking sheet with parchment paper.
  2. Using a sharp chef's knife, turn the pumpkin on its side, and remove the stem. Next, slice the pumpkin in half, from top to bottom. Using a spoon, scrape out the insides, and save the seeds for another use, if desired. Cut the pumpkin halves into vertical slices, about 1 1/2" to 2" thick (3.8-5 cm) and place on the prepared baking sheet, skin-side down.
  3. Drizzle or brush each slice with olive oil. Bake on the middle rack for 20-25 minutes, or until the pumpkin flesh is tender and lightly browned. Remove from oven and let cool, before removing the pumpkin pulp from the skin. Meanwhile, begin making the chipotle cream sauce.
  4. Chipotle cream sauce

  5. Melt the butter in a saucepan over medium heat. Add the onions and sauté until translucent.
  6. Add the chipotle peppers (lightly coated with adobo sauce), broth, cream, and cream cheese. Mix together until the cream cheese is well combined with the liquid ingredients. Reduce the heat to low, and simmer for 20-25 minutes, stirring occasionally.
  7. Add the pumpkin flesh, salt, and sage. Use an immersion blender to blend all ingredients to a creamy consistency.
  8. Cover, and simmer over low heat for an additional 10-15 minutes, until thickened to the desired consistency. Enjoy!

Smoked pumpkin

If you have a smoker, you can try smoking the pumpkin by cutting off the top, cleaning out the inside, and placing the pumpkin in a smoker. Smoke at 275-300°F (135-150° C) for 2 1/2 to 3 hours or until the pumpkin flesh is tender.

Different kinds of pumpkin

There are a variety of pumpkins (squash) available in the Fall. Pie pumpkin, also called Sugar pumpkin tastes great in this recipe! The average weight for a small, pie pumpkin is 2-3 lbs (1-1.5 kg). It will be roasted, and then 8 oz (230 g) of the pumpkin flesh will be used for the chipotle cream sauce.

Can I use pumpkin puree?

Instead of roasting a pumpkin, you can use 8 oz (230 g) of pumpkin puree. Add a drop of liquid smoke, if you want a more smoky flavor!

If you have leftover pumpkin puree, use it to make our Sausage and pumpkin soup or one of our pumpkin pie recipes.

Do you like it spicy?

This recipe uses chipotle peppers which are canned in adobo sauce and can be quite spicy. If you prefer less heat, use only one chipotle.

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2 comments

  1. Jessica
    Can't wait to try this. Quick question: can this be made ahead of time and kept in the fridge? Will it last ok overnight?
    Reply: #2
  2. Jill Wallentin Team Diet Doctor
    Hi Jessica!
    I haven't tried this one yet but it sounds delish. Yes, it can be made ahead and be kept in an air-tight container in the fridge.

    Best,
    Jill

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