Introducing the world’s best enchilada sauce! This pumpkin enchilada sauce comes collectively in a blender (no cooking required!) in simply 5 minutes with 9 pantry staple elements.
It’s wealthy, smoky, spicy, and a stupendous vibrant orange coloration (hiya, antioxidants!). What’s to not love!? Let’s make this factor!
Origin of Enchilada Sauce
The phrase enchilada comes from “enchilar,” which implies “to season with chile.” And chilies are on the coronary heart of enchilada sauce (a.okay.a. essentially the most important ingredient in making enchiladas).
The next is a fall-inspired tackle enchilada sauce made with chili powder and related flavors, however with a pumpkin-y twist.
Find out how to Make Pumpkin Enchilada Sauce
This began as an try at a 5-minute model of a extra conventional pink enchilada sauce however shortly grew to become PUMPKIN enchilada sauce, and we’ve no regrets! It comes collectively quick with out skimping on taste.
Merely add a handful of pantry staples to a blender and provides it a whirl till it turns into a clean, creamy sauce.
This sauce will get its daring, smoky taste and spiciness from chipotle peppers in adobo sauce, whereas pumpkin contributes a vibrant orange coloration and balances out the flavour of the tomatoes. No overly tomatoey enchilada sauce right here!
Then for the remaining elements, we embrace cashews for creaminess, cumin for smokiness, chili powder for traditional enchilada taste, and vegetable broth because the liquid that will get it mixing. Lastly, we add sea salt to reinforce all of the flavors.
We hope you LOVE this pumpkin enchilada sauce! It’s:
Fast & Straightforward
& Lick-from-the-spoon scrumptious!
Extra Savory Pumpkin Recipes
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Servings 10 (1/2-cup servings)
- 1 (14.5 oz.) can diced fire-roasted tomatoes
- 1 (15 oz.) can pumpkin purée (or sub selfmade // we like Libby’s)
- 1/3 cup uncooked cashews*
- 1 cup vegetable broth (or store-bought)
- 2 tsp chili powder (or store-bought)
- 2 tsp cumin
- 1 tsp sea salt
- 2 complete chipotle peppers in adobo
- 2 Tbsp adobo sauce (from a can of chipotle peppers in adobo)
Add all elements to a high-speed blender and mix till creamy and clean, stopping to stir just a few occasions to encourage mixing.
Style and alter as wanted, including extra adobo sauce for smokiness and warmth or salt for general taste.
Leftover sauce will hold saved within the fridge for 4-5 days or within the freezer for 1 month.
*Loosely tailored from the stunning Bold Kitchen.
*Vitamin data is a tough estimate calculated with out non-compulsory elements.
Serving: 1 half-cup serving Energy: 59 Carbohydrates: 7.5 g Protein: 1.9 g Fats: 2.4 g Saturated Fats: 0.4 g Polyunsaturated Fats: 0.3 g Monounsaturated Fats: 1 g Trans Fats: 0 g Ldl 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