|Source||Cheri Leahy, RD, RDN|
A fall-inspired creamy pumpkin sauce that tastes better than traditional marinara.
1 TExtra virgin olive oil
1⁄2Yellow onion (chopped)
1 clvGarlic (minced)
1 cStrained tomato (tomato puree)
1 cPumpkin puree
1⁄2 tGround cinnamon
4 tPure maple syrup
1⁄2 cFull-fat coconut milk
1 1⁄2 tFresh minced sage
- Pour the olive oil into a large pot over medium heat, and sauté the onion until tender, about 10 minutes. Add in the garlic and sauté until fragrant, about 1 more minute
- Add in the tomato, pumpkin, water, salt, cinnamon, and maple syrup and bring the soup to a boil. Once boiling, lower the heat and stir in the coconut milk and minced sage.
- Adjust any seasoning to taste and serve warm over your favorite pasta. (Prepare about a pound of pasta for this amount of sauce.)