Creamy Pumpkin Sauce

Published on November 28, 2016 | By |

I created this Creamy Pumpkin Sauce for my Dairy Free Pumpkin Risotto. The addition of the coconut milk adds to the creaminess of the risotto and makes up for any lack of dairy.

Risotto is generally not very good as leftovers because the creaminess created from the starch of the rice is lost over time, BUT with the addition of the creamy pumpkin sauce, risotto is creamy even after refrigerating and reheating.

This sauce would also be really good stirred into oatmeal or another hot whole grain porridge.

Ingredients

1 can pumpkin puree (you may substitute 2 cups roasted pumpkin, butternut, buttercup or kaboucha squash)
1 can coconut milk
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
1/8 teaspoon allspice
1 teaspoon sea salt

Instructions

1. If cooking pumpkins or squash, halve pumpkin or squash. Scoop out seeds. Roast at 400 degrees, cut side down on a sheet pan for about 40 minutes or until easily pierced with a fork. OR Substitute 1 can pumpkin puree
2. When pumpkin is cool enough to handle, scoop out flesh. Discard skins.
3. In a blender or food processor combine the pumpkin with all other ingredients.