Creamy Vegan Pumpkin Sauce

This pumpkin sauce is AMAZING with not just pasta, but with lots of other  things too. Toss in some stir fried veggies and make it a delicious and vibrant orange CURRY to pair with rice. Or DRIZZLE it over some grilled vegetables to liven them up.

This creamy- silky smooth-delicious-orange sauce filled with the goodness of those freshly picked farm pumpkin is completely VEGAN. Yesss!!! I mean you can make your own non-vegan version by replacing the coconut milk with some cream, but according to me, the coconut milk adds a lovely taste to the regular pumpkin sauce.

Did I tell you how easy to make this was? Or how you could finish making this before your TV serial/sitcom reached its credits? Yup, it’s THAT simple!!!

What do you need, you ask? Just some olive oil, pumpkin, garlic, coconut milk, oregano and anything to add some heat to this baby. I used some dried red chillies, you can add hot sauce or green chillies or paprika or totally skip  it.  And of course, salt. 6 ingredients, including salt and oil. Nothing gets simpler than that.

After you assemble all your ingredients, it is just chop, saute and blend. 3 steps. So now 6 ingredients and 3 steps – no reason at all to not try this at all.

I added it over some cooked farfalle pasta and tossed in some stir fried vegetables like broccoli. I love broccoli. Feel free to add or not add anything at all. It doesn’t really demand anything, it is just as good being plain.

If you plan on drizzling this on veggies or using it as a dip, I suggest adding less of the coconut milk to keep it nice and thick. If it is curry you plan to make, you can add other spices – cumin and coriander go well with it.

Oh oh oh – This would make an interesting SALAD DRESSING too. Some zucchini ribbons, some julienne carrots and some fresh salad leaves with this slightly sweet pumpkin sauce – DELICIOUS and healthy!!!

Step by Step Instructions:

1) Heat oil in a pan and add the minced garlic. Saute for 1 min. 

2) Add the diced pumpkin and cover and cover and cook on low heat until the pumpkin is done. Cut into smaller pieces to get it cooked sooner. 

3) Add the oregano, chopped red chillies, coconut milk and salt.

4) Cook for around 2-3 mins on low heat.

5) Allow it to cool and then blend into a smooth sauce.

Pumpkin Sauce [Vegan]

Versatile vegan pumpkin sauce that can be used for pasta, as a dip or as a base for curry.

Recipe Type:  Sauce

Cuisine:          International

Prep Time:     10 minutes

Cook time:     20 minutes

Yield:              Serves 2-3

Ingredients:

For Pumpkin Sauce:

2.5 cups or 125gms of diced Pumpkin

1 Tbsp of finely minced Garlic

3/4 tsp of dried Oregano

3/4 cup of Coconut Milk

1.5 Tbsp of Olive Oil

1 tsp of dried Red Chillies

Salt to taste

Pasta:

250gms of Pasta

1 cup of assorted stir fried Vegetables (Broccoli, Peppers/Capsicums etc.)

Method:

Heat oil in a pan and add the minced garlic. Saute for 1 min.

Add the diced pumpkin and cover and cover and cook on low heat until the pumpkin is done. Cut into smaller pieces to get it cooked sooner.

Add the oregano, chopped red chillies, coconut milk and salt.

Cook for around 2-3 mins on low heat.

Allow it to cool and then blend into a smooth sauce.

Boil the pasta according to the packet instructions.

Toss with the sauce and the vegetables and enjoy it hot.