Savory Pumpkin Cream Sauce
Yield: 4 1/2 Cups
3 Tablespoons Unsalted Butter
3 Tablespoons Flour
3 Cups Half & Half (or Whole Milk)
1 1/2 Cup Pumpkin Puree
2-3 Teaspoons Great Lakes Seasoning Blend
1/2 Teaspoon French Grey Salt
1/4 Teaspoon Ground Tellicherry Peppercorns
This is one of our Signature sauces at MorningStar. We generally make a couple of large batches of it during the fall harvest, when the pumpkins are fresh off the vine. We peel, dice, and roast several pumpkins at a time and then use those as the base for this sauce. This recipe makes a great foundation for Pumpkin Soup (just add 2-3 cups more roasted pumpkin and milk to create the right consistency). And it is the sauce we use in our Sausage Lasagna with Savory Pumpkin Cream Sauce. Be ready when you serve this one, because your guests will be convinced that you are a culinary genius.
Melt butter in saucepan placed over medium heat. Add flour, and stir to combine well. Reduce heat to medium low and cook mixture, stirring frequently, for 5 minutes until flour has cooked through.
Add pumpkin puree, seasoning blend, salt, and peper to flour mixture and mix well. Slowly add Half & Half. Whisk mixture together. Increase heat to medium and cook, stirring constantly, until sauce has thickened. Remove from heat and cool slightly before using.