Creamy Pumpkin Sauce

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Plant Based
CALORIES
179kcal
protein
9.7g
carbs
16.2g
fat
7.7g
serves
5serves

Introduction

Welcome to story time, my friends. 

This is a story of how a recipe was born.

Once upon a time, I received an email from my good friend Sarah over at Our Nourishing Table which contained her recipe for roasted garlic labneh.

Being that Sarah showed me how to roast my garlic in an airfryer, and I am inherently lazy, I decided to make a batch.

While this lush and creamy treat was straining, I saw a recipe post from the lovely Mel over at From My Little Kitchen showing me her super simple pumpkin cream with spiral pasta lunch dish.

You all know how this story goes, it’s as old as time. I loved this recipe so much that I completely changed it until it bore no resemblance to the original - except it has pumpkin in it! (Sorry Mel. it’s not you it’s me)

The end result of combining these two recipes is possibly my favourite love story. 

I have eaten this for lunch every day this week, with wholemeal spirals and wilted spinach, and I’m yet to tire of it.

This Creamy Pumpkin Sauce has an incredible creamy sweetness from the pumpkin and the leek that is off-set by the tang of the labneh.

I legit want to pour it on everything!

 

You know the drill. Make it. Post it. Tag me.

The recipe

Ingredients

2 Tbsp olive oil
900 grams Butternut pumpkin
200 grams leek
175 grams celery
¼ cup water
2 Tbsp finely chopped fresh sage
200 grams roasted garlic labneh

Directions

Step 1
Peel and deseed the pumpkin and cut into small pieces.
Step 2
Wash any grit out of the leek and slice it thinly.
Step 3
Slice the celery.
Step 4
Heat the oil in a large pot or frying pan and add the leek and celery.
Step 5
Cook for a few minutes, stirring to prevent sticking, until they start to soften slightly.
Step 6
Add the pumpkin, sage and water and lower the heat to medium.
Step 7
Cover and cook for 15-20 minutes, stirring occasionally, until the pumpkin can be mashed with a spoon.
Step 8
Remove the pan from heat and let it cool a bit.
Step 9
Use a high speed blender or a stick blender to puree the vegetables until smooth.
Step 10
Add the labneh and blitz until creamy.
Step 11
Pour into a pot to keep hot before serving or store in the fridge.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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