Recipe By kristincsw
Published Jan 9th
Pumpkin Chipotle Pasta Sauce
Prep 10m Cook 15m Additional - Ready In 25m
Servings 4 servings Calories 69.3

A little sweet with some heat! This sauce is velvety and gives the look and feel of a rich, fattening sauce. You can adjust the heat by cutting/adding more chipotle to preference…Once served over pasta, you can add Parmesan cheese and red pepper to taste.

Recipe Ingredients

  • 1 tablespoon unsalted butter
  • 3 tablespoons minced sweet onion
  • 1 clove garlic, minced
  • 1 cup chicken broth
  • 1 cup pumpkin puree
  • 2 chipotle peppers in adobo sauce, chopped
  • ⅓ cup low-fat milk
  • 1 teaspoon ground sage
  • ¾ teaspoon salt
  • ¼ teaspoon ground coriander
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg

Cooking Directions

  1. 1 Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes
  2. 2 Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipotle peppers and their sauce, milk, sage, salt, coriander, cinnamon, and nutmeg
  3. 3 Allow sauce to come to a simmer, then lower heat to hold at a simmer until serving time.

Nutrition Facts

  • Calories 69.3
  • Carbohydrate 8.1 g
  • Cholesterol 9.7 mg
  • Fat 3.6 g
  • Fiber 2.5 g
  • Protein 1.9 g
  • Saturated Fat 2.1 g
  • Sodium 866.9 mg
  • Sugar 2.7 g


  1. This was pretty good. Spicy if you follow the ingredients though... Even for me. I love spicy food but I also don't want it to overpower my dish. I added some sourcream (about half a cup) and brown sugar (about a 1/4 cup or less maybe) to counteract the heat. Served over whole wheat pasta - Read more ...
  2. As is this was way too spicy. The sage was overpowering. I fixed it by adding another cup of chicken broth and another cup of milk. After simmering for another 5 minutes this tasted wonderful. I recommend cutting all of the spices in half.
  3. I have made this recipe at least 5 times already and I just found it last month. It is excellent, and I love how you can turn up/down the heat factor with the amount of chipotle peppers you add. I love spicy food, so I always add extra, but for those who don't do spicy - Read more ...
  4. Loved this! I actually made this in a slow cooker: no butter did the onions in the chicken broth first then followed instructions as listed. I used Radiatore pasta. This has a big (and YUMMY) kick but if you don't handle spicy well you could half the chipotle. Also if you wanted some protein this - Read more ...
  5. This was really really good. Served it with poached chicken and fettucini. The spice level was intense but eating it slowly plus a nice glass of wine with dinner helped cut the burn. I'll definitely make this again - I can imagine it being amazing on pork chops I don't think this is limited to - Read more ...
  6. I am sitting here eating this and it's so good I had to rate it before I was even finished! To make it vegan I omitted the butter (used olive oil spray) and chicken broth (used vegan chix flavored). I used fat free soy milk too. I also used about 3/4 of an onion chopped. - Read more ...
  7. Unique creamy sauce if you like pumpkin; so easy. Although you can't detect the cinnamon it's definitely a must. I added extra chipotle. I liked it! Thanks Kristincsw!
  8. Instead of using the peppers in sauce I used 1/2 tsp. chipotle pepper seasoning water instead of broth and used soy milk instead of cow's milk. Once you accustom yourself to the spiciness of the sauce it is great! I prefer this to a tomato based sauce on homemade noodles!
  9. I liked this quite a bit. I added more onion because I like it and didnt realize until the very end I was out of coriander! Very tasty sauce and a nice change from a tomao based one.. healthy too. I'll def make again!