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HomeBaking5-Minute Pumpkin Enchilada Sauce - Minimalist Baker Recipes

5-Minute Pumpkin Enchilada Sauce – Minimalist Baker Recipes

Side view of a glass jar of pumpkin enchilada sauce

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!

Spices, salt, adobo sauce, tomatoes, vegetable broth, chipotle peppers, pumpkin purée, and cashews

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).

Enchiladas could have developed from the same Mayan dish and date again to at the least 1831, with the primary revealed recipe in a cookbook referred to as El Cocinero mexicano (supply).

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.

Blender with cashews, chipotle peppers, fire-roasted tomatoes, spices, and pumpkin purée

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.

Creamy pumpkin enchilada sauce in a blender

We hope you LOVE this pumpkin enchilada sauce! It’s:

Fast & Straightforward
& Lick-from-the-spoon scrumptious!

It’s a flexible sauce prepared for enchiladas (recipe coming quickly!), bowls, chilaquiles, and extra.

Extra Savory Pumpkin Recipes

In case you do this recipe, tell us! Go away a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Cashews, chipotle peppers, and pumpkin purée next to a jar of our pumpkin enchilada sauce recipe

Prep Time 5 minutes

Whole Time 5 minutes

Servings 10 (1/2-cup servings)

Course Sauce

Delicacies Gluten-Free, Mexican-Impressed, Vegan

Freezer Pleasant 1 month

Does it hold? 4-5 Days

  • 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.

  • This sauce is scrumptious on enchiladas (new recipe coming quickly!), in bowls, or on chilaquiles.
  • Leftover sauce will hold saved within the fridge for 4-5 days or within the freezer for 1 month.

*If utilizing a Vitamix or different high-speed blender, soaking the cashews isn’t obligatory. In case you’d want to soak the cashews to assist with mixing, you possibly can fast soak them in sizzling water for 20-Half-hour, then drain and add the soaked cashews to the blender.
*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



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