CREAMY PUMPKIN SAUCE

Makes 3 cups, 30 minutes

INGREDIENTS

• 2 tbsp ghee

• 1 cup leeks, chopped (optional)

• 3 tbsp fresh basil leaves, chopped

• 10 fresh sage leaves

• 2 cups pumpkin, peeled, seeded & chopped (can also use 1 can of organic pumpkin puree)

• 1 tsp maple syrup

• Juice 1/2 medium lemon

• 1 tbsp yogurt

• 1/4 tsp turmeric

• Pinch black pepper

• Salt to taste

DIRECTIONS

1. Heat ghee in large saucepan with leeks over medium heat until translucent.

2. Add basil and sage. Heat for 1-2 minutes.

3. Add pumpkin with a splash of veggie broth or water.

4. Cover and cook until pumpkin is cooked (20ish minutes).

5. Add to blender with salt, pepper, syrup, lemon juice, turmeric, yogurt. Blend into a sauce. Add more liquid if needed. Enjoy over noodles, roasted veggies, spaghetti squash, buckwheat noodles, or a rice dish!

This recipe is adapted from Eat, Taste, Heal cookbook

#sauce #vata #pitta #fall #italian

Notes

• If you are wanting something that tastes like mac and cheese and is also grounding during the fall and early winter - this is it.

• Option to serve over noodles, pastas, grain bowls, or roasted veggies.

• This can also be good for kaphas during fall and winter BUT I would serve it over roasted veggies instead of noodles or a grain.