Pumpkin Sauce

Name: Pumpkin Sauce
Yield: Makes 750 ml
Cuisine: French
Ingredients: 2 shallot, finely chopped; 350 g peeled and deseeded pumpkin, cut into 1.5cm pieces; 30 g unsalted butter; 2 tablespoons olive oil; 100 ml single cream; 500 ml light chicken or vegetable stock; 500 ml light chicken or vegetable stock; 1 garlic clove, crushed; salt and freshly cracked black pepper; salt and freshly cracked black pepper; a pinch of ground cinnamon

Preparation info

Makes
750 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

I had to include this sauce as it is so good served with seasonal wild mushrooms or with pasta.

A must for the autumn season.

Ingredients

2 tablespoons olive oil
30 g unsalted butter
350 g

Europe
France
Sauce
Gluten-free
Autumn

Method

Heat the oil and 20 g of the butter in a pan, add the pumpkin pieces and cover. Cook for 5 minutes over a medium heat, until softened and lightly caramelised.
Add the shallots and garlic and cook for a further 2–3 minutes.
Add the stock and boil for 8–10