Recipe Details
Ingredients
-
2teaspoonsoil
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1shallot, chopped
-
2tablespoonsbutter
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2tablespoonsall-purpose flour
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1cuplight cream
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1pinchsalt
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1pinchground cinnamon
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1cuppumpkin puree
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1cupchicken broth, or more as needed
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1tablespoonfinely chopped fresh sage
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1 ½teaspoonschopped fresh thyme
Cooking Directions
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Heat oil in a skillet over medium heat; cook and stir shallots until soft, about 10 minutes. Add butter and allow to melt. Whisk flour into butter mixture until incorporated. Stir cream, salt, and cinnamon into butter mixture and continue whisking until incorporated, about 2 minutes.
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Mix pumpkin and 1/2-cup chicken broth into cream mixture, adding more broth, 1/4 cup at a time, until desired consistency is reached. Simmer sauce until desired consistency is reached, 5 to 10 minutes. Stir sage and thyme into sauce.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories119 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 6g |
29% |
| Cholesterol 28mg |
9% |
| Sodium 247mg |
11% |
| Total Carbohydrate 6g |
2% |
| Dietary Fiber 1g |
4% |
| Total Sugars 1g |
|
| Protein 2g |
3% |
| Vitamin C 2mg |
3% |
| Calcium 44mg |
3% |
| Iron 1mg |
3% |
| Potassium 126mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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