Creamy pumpkin and herb pasta sauce

    30 min

    Creamy pumpkin sauce with fresh sage and thyme is perfect for serving over ravioli for an autumnal weeknight meal.

    1 person made this

    Serves: 8 

    • 2 teaspoons oil
    • 1 shallot, chopped
    • 2 tablespoons butter
    • 2 tablespoons plain flour
    • 250ml single cream
    • 1 pinch salt
    • 1 pinch ground cinnamon
    • 250g pureed pumpkin
    • 250ml chicken stock, or as needed
    • 1 tablespoon finely chopped fresh sage
    • 1 1/2 teaspoons chopped fresh thyme

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oil in a pan over medium heat; cook and stir shallots until soft, about 10 minutes. Add butter and allow to melt. Whisk flour into butter mixture until incorporated. Stir cream, salt and cinnamon into butter mixture and continue whisking until incorporated, about 2 minutes.
    2. Mix pumpkin and 1/2 of the chicken stock into cream mixture, adding more stock, a little at a time, until desired consistency is reached. Simmer sauce 5 to 10 minutes more. Stir sage and thyme into sauce.

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    Reviews in English (14)


    I intended to make exactly as written; however, at the last minute I discovered I was out of sage, so I used sage flavored sausage instead of using another meat. I may put a touch less salt next time, though it was fine as is, just personal preference. I used only 1 cup chicken broth, as I preferred a thicker sauce. We put it on whole grain pasta with lentils. Excellent for pre-Circleville Pumpkin Show fare.  -  13 Oct 2015  (Review from Allrecipes US | Canada)


    this was outstanding! I did have to use coconut milk instead of cream to keep it lactose free but the seasonings were great! I will definitely make this again!  -  14 Feb 2018  (Review from Allrecipes US | Canada)


    Pretty good. Had to add more salt for flavoring, but very good.  -  22 Oct 2017  (Review from Allrecipes US | Canada)