5-Minute Pumpkin Enchilada Sauce

Name: Saus Enchilada Labu 5 Menit
Total time: 5 min
Yield: 10 servings
Cuisine: Indonesian
Ingredients: 1 (14.5 oz.) can diced fire-roasted tomatoes; 1 (15 oz.) can pumpkin purée; 1/3 cup raw cashews*; 1 cup vegetable broth ((or store-bought)); 2 tsp chili powder ((or store-bought)); 2 tsp cumin; 1 tsp sea salt; 2 whole chipotle peppers in adobo; 2 Tbsp adobo sauce ((from a can of chipotle peppers in adobo))

Creamy, rich, smoky pumpkin enchilada sauce! Perfect for topping enchiladas, chilaquiles, or bowls with BIG fall flavor! Just 5 minutes and 9 ingredients required!

⏱️ 5 min 🔪 Prep: 5 min 📊 Easy 👁️ 18 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

10 servings

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

Steps

Add all ingredients to a high-speed blender and blend until creamy and smooth, stopping to stir a few times to encourage blending.
Taste and adjust as needed, adding more adobo sauce for smokiness and heat or salt for overall flavor.
This sauce is delicious on enchiladas, in bowls, or on chilaquiles.
Leftover sauce will keep stored in the refrigerator for 4-5 days or in the freezer for 1 month.