2cupsroasted @oooobysyd pumpkinbut just roast the whole thing. You’ll use it.
Roast your pumpkin seeds too! Use them as the topping. I added 1 tsp each of cumin and smoked paprika
1small onionroasted or cooked in a pan
Garlic! Roast it up. Up to a bulb is wonderful. If rawuse about 1/2.
1handful cashewsabout 1/4 cup, soak them for 20 mins or more of you can.
1tspdried herbs
1tspnutritional yeastoptional but awesome especially if you can’t handle dairy
1tspbone broth concentrateI used @bestofthebone (this makes it no longer vegan) and up to 1/2 cup water OR
Half cup vegetable broth OR
Half cup waterit will still be yum
A good splash2 tbsp extra virgin olive oil
Salt and pepper as you need
Instructions
Throw everything in the blender and blend til smooth. You could also mash this up with a fork for a textured sauce, your onions would stay a little chunky but that’s OK (or finely dice them).
Heat sauce in
Notes
Serving ideas
- Pasta of your choice or veggie zoodles
- A big bundle of greens, I used cabbage and fennel sautéed in a pan
- Goat cheese or Parmesan
- Crispy baconLeftovers?
- Freeze in small portions, I’d recommend up to 1 cup. So you can use as you like without needing to thaw a whole batch. I like to freeze in ice cubes.
- Use as a base for homemade pizza.
- Schmear on toast with a fried egg on top.
- Add to curries, even if it’s a tablespoon or so. Pumpkin is flavour love.