Tuscan Pumpkin Sauce

A great sauce to top zoodles or spaghetti squash to mix in that wonderful Autumn taste.

10 minutes

30 minutes

Difficulty

This is our estimate based on online research.
Calories:	103
Fat:	4 g
Carbohydrates:	17 g
Protein:	1 g
Calculated per serving.

by Little Sprouts Kitchen

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Serves: 4

Ingredients

2 whole 2 whole 2 whole Roma Tomato, cubed
0.25 cup 0.25 cup 0.25 cup Onion, diced
0.5 cup 0.5 cup 0.5 cup Chicken Broth, free range
3 whole 3 whole 3 whole Garlic, minced
1 tsp 1 tsp 1 tsp Coconut Oil, Organic
1.5 cup 1.5 cup 1.5 cup Pumpkin Puree
0.25 cup 0.25 cup 0.25 cup Coconut Milk
1 tsp 1 tsp 1 tsp Nutmeg, ground
2 tsp 2 tsp 2 tsp Cinnamon, ground
2 Tbsp 2 Tbsp 2 Tbsp Maple Syrup, Pure
2 Tbsp 2 Tbsp 2 Tbsp Oregano, dried
2 tsp 2 tsp 2 tsp Parsley

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a large saucepan to medium. Add coconut oil. Saute onion and garlic until fragrant. Add tomatoes and chicken broth.
Allow to simmer for about 20 minutes.
Transfer to blender or use a hand mixer to smooth the sauce out as much as you want
In a large saucepan over medium heat, add pumpkin puree to the tomato sauce.
Add coconut milk and maple syrup. Add spices. Stir well to combine
Serve on top of zoodles or spaghetti squash.