Pumpkin Alfredo Sauce
This sauce is very versatile and can easily be eaten as a soup.
- 1/2 can organic pumpkin puree
- 1 c vegetable stock
- 1/2 shallot finely diced
- 1 T salted butter
- 1/4 C milk or heavy cream
- 1/3 C shredded parmigiano cheese
- 1 T finely chopped parsley
In a medium sauce pan over medium heat, melt the butter and saute the shallots until lightly brown and translucent. Add the milk, vegetable stock and pumpkin puree. Whisk until combined. Heat over low temperature until bubbly (approx 5 minutes). Remove from heat and whisk in the cheese and parsley. Spoon over your favorite ravioli or pasta. Top with more parmigiano cheese because you can never have too much cheese!