Did you really think I’d let the Fall season pass us by without any mention of this amazing vegetable, the pumpkin! No, it’s not for carving this year. This year we are baking it up and making a savory pumpkin sauce that is as versatile as it is delectable.
The possibilities are endless.
Use this sauce to toss with your favorite pasta and vegetables for a creamy primavera and garnish with your own homemade toasted pumpkin seeds (from the pumpkin you may be using for this recipe; but if not, then from the pumpkin that you are carving for Halloween).
Top grilled tofu steaks or tempeh with this sauce and sprinkle some fresh parsley or cilantro for added color and a pop of flavor.
Pour it in a gravy boat and serve over steamed veggies—such as broccoli and cauliflower. The color combination will be a feast for your eyes even before you delight in the flavor combination.
Use it as the sauce for a baked casserole, whether it be a pasta and/or veggie casserole. A lasagna comes immediately to mind for me.
Eliminate the coconut milk, add 8 ounces of vegan cream cheese, and you have a wonderful spread for crackers.
Did I hear you say that you wanted a soup? No worries…just add a touch of vegan chicken-less broth and a smidge more coconut milk to the desired consistency.
Still have a hankering for the taste reminiscent of a pumpkin pie? Ah, we have that covered as well. You can omit or lessen the amounts of the rosemary, sage, and thyme; substituting them with an additional ¼ teaspoon cinnamon, 1 teaspoon candied ginger or ½ teaspoon fresh grated ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and pinch of ground cloves.
Are you drooling yet for the recipe? Trust me, this is a very easy recipe. During the time that you are baking the pumpkin, you can prepare all the other components, bringing them all together in the blender at the end. It’s well worth it, I assure you.