Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium pumpkin, halved, seeds and strings removed
- A little olive oil spray
- 2 tablespoons butter
- 1 medium onion, diced
- 2 tablespoons minced garlic
- 1 tablespoon minced sage leaves*
- 1 tablespoon balsamic vinegar
- 1 tablespoon sweet paprika**
- 2 cups vegetable stock
- 1 cup half & half
- 4 ounces Parmesan cheese, grated (about 1 cup)
- Salt and pepper to taste
- 1/4 cup minced parsley, for garnish
Directions
Preheat oven to 450 degrees.
Cut pumpkin into large chunks and place on a baking sheet. Spray with oil. Bake at top of oven for 50 to 60 minutes, until fork tender and lightly browned. Remove from oven and let cool. Remove skin and then mash pumpkin, making about 4 cups total mashed.
In a large stockpot over medium high heat, saute onion in butter for about 3 minutes, until translucent. Add in garlic and cook another minute. Add in sage, vinegar, paprika, vegetable stock and mashed pumpkin. Bring to a simmer and simmer on low for 20 minutes. Stir in half and half and turn off heat. Stir in cheese a little at a time, until melted into soup. Blend with a stick blender or blend in batches in a blender.
Serve warm over cooked pasta, with parsley and a little additional cheese as a garnish.
NOTE: I like sage in this sauce because it goes well with pumpkin, but you can add any herb you like. Thyme, parsley and rosemary would also be delicious.
I added sweet paprika because I like a darker brick color. If you want the more natural, light-orange pumpkin look, you can skip the paprika.
Category:Pumpkin
Category:Pumpkin Recipes
Category:pumpkin sauce
Category:pumpkin pasta
Category:squash recipes
Category:squash pasta
Category:pasta sauce