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5-minute pumpkin enchilada sauce

minimalistbaker.com

Your Recipes

Prep Time: 5 minutes

Total: 5 minutes

Servings: 10

Author : Minimalist Baker

easy enchilada sauce pumpkin enchilada sauce

Ingredients

Remove All · Remove Spices · Remove Staples

1 (14.5 oz.) can diced fire-roasted tomatoes1 (15 oz.) can pumpkin purée1/3 cup raw cashews*1 cup vegetable broth ((or store-bought))2 tsp chili powder ((or store-bought))2 tsp cumin1 tsp sea salt2 whole chipotle peppers in adobo2 Tbsp adobo sauce ((from a can of chipotle peppers in adobo))

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Instructions

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Step 1

Add all ingredients to a high-speed blender and blend until creamy and smooth, stopping to stir a few times to encourage blending.

Step 2

Taste and adjust as needed, adding more adobo sauce for smokiness and heat or salt for overall flavor.

Step 3

This sauce is delicious on enchiladas (new recipe coming soon!), in bowls, or on chilaquiles.

Step 4

Leftover sauce will keep stored in the refrigerator for 4-5 days or in the freezer for 1 month.

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