5-Minute Pumpkin Enchilada Sauce
Creamy, rich, smoky pumpkin enchilada sauce! Perfect for topping enchiladas, chilaquiles, or bowls with BIG fall flavor! Just 5 minutes and 9 ingredients required!
Servings 10 (1/2-cup servings)
Ingredients
- 1 (14.5 oz.) can diced fire-roasted tomatoes
- 1 (15 oz.) can pumpkin purée (or sub homemade // we like Libby’s)
- 1/3 cup raw cashews*
- 1 cup vegetable broth (or store-bought)
- 2 tsp chili powder (or store-bought)
- 2 tsp cumin
- 1 tsp sea salt
- 2 whole chipotle peppers in adobo
- 2 Tbsp adobo sauce (from a can of chipotle peppers in adobo)
Instructions
- Add all ingredients to a high-speed blender and blend until creamy and smooth, stopping to stir a few times to encourage blending.
- Taste and adjust as needed, adding more adobo sauce for smokiness and heat or salt for overall flavor.
- This sauce is delicious on enchiladas, in bowls, or on chilaquiles.
- Leftover sauce will keep stored in the refrigerator for 4-5 days or in the freezer for 1 month.
Video
Notes
*If using a Vitamix or other high-speed blender, soaking the cashews isn’t necessary. If you’d prefer to soak the cashews to help with blending, you can quick soak them in hot water for 20-30 minutes, then drain and add the soaked cashews to the blender.
*Loosely adapted from the lovely Ambitious Kitchen.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Loosely adapted from the lovely Ambitious Kitchen.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 10 servings)
Serving: 1 half-cup serving Calories: 59 Carbohydrates: 7.5 g Protein: 1.9 g Fat: 2.4 g Saturated Fat: 0.4 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 359 mg Potassium: 134 mg Fiber: 2 g Sugar: 3.3 g Vitamin A: 4464 IU Vitamin C: 0 mg Calcium: 27 mg Iron: 1.2 mg