Smoky Pumpkin Enchilada Sauce

Name: Smoky Pumpkin Enchilada Sauce
Total time: 5 min
Yield: 10 personnes
Ingredients: 1 (14.5 oz.) can diced fire-roasted tomatoes; 1 (15 oz.) can pumpkin purée; 1/3 cup raw cashews; 1 cup vegetable broth; 2 tsp chili powder; 2 tsp cumin; 1 tsp sea salt; 2 whole chipotle peppers in adobo; 2 Tbsp adobo sauce

Rich, creamy, and deeply smoky, this pumpkin-based sauce captures the essence of autumn. It serves as a versatile topping for enchiladas, chilaquiles, or hearty grain bowls.

5 min

10 pers

blender

no cooking

Apéritif

vegan

gluten-free

pumpkin

Minimalist Baker

Ingrédients

10 pers

1 can diced fire-roasted tomatoes · 14.5 oz.
1 can pumpkin purée · 15 oz.
1/3 cup raw cashews
1 cup vegetable broth
2 tsp chili powder
2 tsp cumin
1 tsp sea salt
2 chipotle peppers in adobo · whole
2 Tbsp adobo sauce

Préparation

1
Combine all ingredients in a high-speed blender and process until the mixture reaches a creamy, smooth consistency, pausing occasionally to stir and ensure thorough blending.
2
Adjust seasoning to preference, adding extra adobo sauce for a deeper smoky heat or additional salt for balance.
3
Serve immediately over enchiladas, bowls, or chilaquiles, or store in the refrigerator for 4-5 days or the freezer for up to 1 month.