How to make pumpkin sauce at home. Recipes for pumpkin sauces for pasta, chicken, fish and more.

Pumpkin sauce

From this article you will learn how to prepare pumpkin sauce and what to eat it with. More precisely, we will give you 16 pumpkin sauce recipes, including a recipe for the winter.

It is worth considering that for each of the recipes below, the pumpkin must be peeled, cored and seeds removed (unless otherwise stated).

Therefore, the grams of pumpkin given in the recipes are the weight of the already peeled vegetable.

Classic recipe for meat

Pumpkin-based sauces are suitable for a variety of dishes. For example, there is pumpkin sauce for fish, rice, pasta… But if you need to choose a dressing for meat dishes, the recipe for pumpkin sauce for meat usually includes onions and tomatoes in one form or another.

This pumpkin sauce goes well with absolutely any type of meat – from pork to poultry.


  • pumpkin – 400 g;
  • onions – 2 pcs.;
  • tomato paste – 3 tbsp. L.;
  • lemon – 0.5 pcs.;
  • garlic – 3 cloves;
  • ginger root;
  • salt;
  • ground black pepper.


  1. Finely chop both onions. Fry in vegetable oil (any) until translucent.
  2. Grate the pumpkin on the smallest grater. Pour into the pan when the onion is almost ready.
  3. Crush (or finely chop) the garlic. Also, finely grate the ginger.
  4. Mix garlic with ginger, salt and pepper. Add to the pan when the pumpkin has softened.
  5. Pour in water (approximately 500 ml, but the exact volume depends on how thin the sauce is required). Mix everything thoroughly.
  6. Simmer for 3 minutes.
  7. Add tomato paste. Stir again and keep on fire for another 1 minute.

This sauce should be served warm, but not hot. It takes about 15 minutes to brew and become most delicious. The same rule applies to most other recipes.

Libyan meat sauce

Meat with pumpkin sauce

The recipe for making pumpkin sauce for meat described above is considered a classic. If you want something more unusual, there is Libyan pumpkin sauce with curry. This spicy pumpkin sauce is popular in Arab countries and goes well with meat dishes.


  • pumpkin – 400 g;
  • onions – 2 pcs.;
  • tomato – 2 pcs.;
  • lemon – 0.5 pcs.;
  • garlic – 3 cloves;
  • sugar (preferably brown) – 1 tbsp. l.;
  • paprika – 1 tsp. l.;
  • Cumin – 1 tsp. l.;
  • ground ginger – 1 tsp;
  • salt;
  • curry.

How to make the sauce:

  1. Cut the pumpkin and tomatoes into small cubes. It is better to peel the tomatoes first to make the sauce more homogeneous.
  2. Chop the onion into half rings. Place in a frying pan and fry until translucent.
  3. Chop the garlic (by any method). Add to the onions along with the pumpkin.
  4. Fill with warm water. Reduce heat to low.
  5. Simmer all ingredients for 10 minutes, stirring occasionally.
  6. Add chopped tomatoes, salt and sugar and all the spices. Stir and simmer for about 10 minutes.
  7. When the pumpkin softens, add lemon juice. Simmer for 2 minutes.
  8. Remove from heat and puree the sauce (using a blender or by hand through a sieve).

If you are tired of regular mustard, then serve this sauce with boiled pork or jellied meat. Even spread it on a sausage sandwich and you will be happy.

Pumpkin cheese sauce

French fries with pumpkin sauce

To make a suitable pumpkin sauce for chicken, you should use cheese. The combination is just perfect! This pumpkin sauce for fries also works well.


  • pumpkin – 500 g;
  • onions – 1 pc.;
  • cream – 200 ml;
  • Parmesan cheese – 100 g;
  • mascarpone cheese – 100 g;
  • olive oil – 30 ml;
  • garlic – 2 cloves;
  • walnut – 4 pcs.;
  • sage (leaves) – 4 pcs.;
  • salt;
  • ground black pepper.

How to prepare the sauce:

  1. Chop the pumpkin into small cubes. Drizzle vegetable oil on top.
  2. Finely chop the onion, garlic and sage leaves. Fry in oil until translucent.
  3. Separately, fry the walnut kernels (the pan should be completely dry). Then chop it as finely as possible.
  4. Combine roasted vegetables, nuts and pumpkin in a blender. Beat until smooth. If you don’t have a blender, a mashed potato masher will do.
  5. Add salt and pepper and stir.
  6. Transfer the mixture to the frying pan. Add shredded cheeses and pour cream.
  7. Turn on low heat and simmer for about 10 minutes.

Children always love cheese sauces, because they can be eaten with sausages, with cutlets, or used as dipping sauce for snacks.

Spicy pumpkin sauce for meat for the winter

Spicy sauce from pumpkin and sour apples is certainly not Yellow Lantern sauce , but it is also an interesting recipe that everyone should try . Especially those who are tired of ordinary pumpkin dressings.

Apples are needed in the recipe to balance the spiciness and bring the taste to perfection. This sauce goes well with country-style potatoes, but can also be combined with other side dishes.


  • pumpkin – 500 g;
  • apples (sour varieties) – 400 g;
  • onions – 2 pcs.;
  • sugar – 200 g;
  • lemon – 1 pc.;
  • garlic – 2 cloves;
  • ground ginger – 0.5 tsp;
  • ground red pepper – 1 tsp;
  • salt

How to cook:

  1. Peel the pumpkin and apples from peel, core and seeds.
  2. Cut both ingredients into slices (but the apple slices should be much larger than the pumpkin).
  3. Peel the lemon from the zest. Grate the zest on the smallest grater, and chop the garlic in the same way.
  4. Place the pumpkin and apples in the pan. Add lemon zest, sugar, salt, ginger with garlic and hot pepper. To stir thoroughly.
  5. Place on medium heat. Simmer for 20 minutes, stirring frequently.
  6. Squeeze juice from lemon. Add to the future sauce and mix.
  7. Simmer until the apples are completely boiled. If the pumpkin is still preserved in pieces, it should be so, this is the specificity of the dish.

The tart apples are what you need to add to this pumpkin apple chutney sauce. If you use sweet apples and do not add sugar, you will get a completely different taste. Antonovka and white filling are perfect, but it is also acceptable to use other similar varieties.

Roasted Pumpkin Sauce

Most recipes call for fresh pumpkin. But if you use baked pumpkins in the oven, the sauce will also turn out very tasty. Baking pumpkin sauce will be a good solution if you need a dressing for fried, baked or stewed meat.


  • pumpkin – 500 g;
  • onions – 2 pcs.;
  • tomatoes – 3 pcs.;
  • bell pepper – 1 pc. (big enough);
  • garlic – 3 cloves;
  • salt;
  • ground black pepper.

Cooking process:

  1. Cut the onion and pumpkin into large pieces. Grease on all sides with vegetable oil.
  2. Also coat whole tomatoes, peppers and garlic cloves (right in the skins).
  3. Place all vegetables on a baking sheet. Bake in the oven until ready.
  4. Remove skins and seeds from roasted peppers. It is more convenient to do this if you first place the pepper in a plastic bag for 3-4 minutes.
  5. Grind all vegetables (by hand or with a blender).
  6. Add salt and pepper. Mix.

If the sauce turns out too thick, it is permissible to add a little water. But usually the juice from tomatoes and pumpkin is enough to keep the puree mixture moderately liquid.

Mint Pumpkin Lime Sauce

This unusual pumpkin sauce is served cold, usually with fish dishes (especially sea fish). Also, this mint sauce with pumpkin goes well with spaghetti. It does not go well with meat products – the ingredients included in it are too unusual.


  • pumpkin – 80 g;
  • mint (fresh) – 4 sprigs;
  • lime – 6 pcs.;
  • olive oil – 50 ml;
  • salt

How to make the sauce:

  1. Squeeze juice from limes.
  2. Add mint sprigs and oil to the juice. Grind with a blender until completely smooth.
  3. Cut the pumpkin into small cubes. Boil until half cooked. The pumpkin should remain a little hard, so after boiling it is enough to boil it for 5 minutes (no more).
  4. Add pumpkin to remaining ingredients. Depending on the consistency of the dish, you can leave it in pieces or pass it through the blender again.
  5. Cool.

This option is very good for a light breakfast, as a sauce for zucchini pancakes or pancakes.

Pumpkin and walnut sauce

Pumpkin and walnut sauce

The popular pumpkin sauce prepared according to this recipe has a delicate nutty aftertaste. The recipe is almost classic, but walnuts change the taste so much that the usual ingredients become simply unrecognizable!


  • pumpkin – 250 g;
  • onions – 2 pcs. (not very big);
  • tomato paste – 2 tbsp. L.;
  • garlic – 3 cloves;
  • walnut – 15 g;
  • thyme;
  • salt;
  • spices (any – to taste).


  1. Chop the onion and garlic thoroughly. Fry in oil for 2-3 minutes (the finer it is chopped, the less you need to fry).
  2. Chop the pumpkin into small cubes. Pour into the vegetables in the pan and add 1 cup of water.
  3. Simmer until the pumpkin is completely soft.
  4. Add salt and spices. Stir and simmer for another 2-3 minutes over low heat.
  5. Take a separate frying pan. Fry the walnuts on it after chopping them. While frying, stir constantly to avoid burning.
  6. Combine the prepared sauce with nuts. If desired, pass through a blender.

Nut sauces are often served with salads, pasta and even rolls.

Pumpkin and orange sauce

To make pumpkin sauce for chicken, orange is often added to it. This pumpkin-orange sauce for meat turns out to be unusual and quite spicy.


  • pumpkin – 500 g;
  • orange – 3 pcs.;
  • tomato – 1 pc.;
  • garlic – 2 cloves;
  • basil;
  • salt;
  • ground red pepper.

How to do:

  1. Cut the pumpkin into slices. Place on a baking sheet and bake until half cooked (as soon as it starts to brown, turn off).
  2. Grind in a blender until pureed. In the absence of a blender, you can mash it with a regular masher.
  3. Finely chop the onion. Chop the garlic.
  4. Fry the onion and garlic together in oil (preferably olive oil).
  5. When the onion becomes translucent, add the mashed pumpkin. Also add salt and spices. Simmer until half cooked.
  6. Peel the tomato and cut into cubes.
  7. Add tomato to the future sauce. Cover with a lid and simmer for about 10 minutes.

This orange sauce goes well with poultry. But many people also use it as a dressing for side dishes – it also turns out great.

Lenten sauce for pasta

Fettuccine with pumpkin sauce

A pumpkin pasta sauce recipe usually includes hot spices and herbs. This is required so that the pumpkin pasta sauce complements its neutral taste and makes the finished dish more rich.


  • pumpkin – 400 g;
  • onions – 2 pcs.;
  • tomato paste – 4 tbsp. L.;
  • curry – 1 tbsp. l.;
  • garlic (granulated) – 1 tbsp. l.;
  • ground red pepper – 0.5 tsp;
  • salt


  1. Finely chop the onion. Fry over low heat with the curry and granulated garlic for 2 minutes.
  2. Add tomato paste and pour in about 600 ml of water. Stir and simmer for another 5 minutes.
  3. Grind raw pumpkin (by hand or in a blender) until pureed. Add to remaining ingredients.
  4. Simmer for about 15 minutes.
  5. Turn off the fire. Add salt and red pepper. To stir thoroughly.

It is interesting to serve this sauce with pasta – fettuccine, by creating a nest-shaped shape. In addition, this sauce is lean and you can pamper yourself with it on days when you can’t eat meat (or if it is expensive where you live, are different in different countries, you know). prices

Pumpkin sauce with tomatoes for pizza

Some people make pumpkin sauce for homemade pizza. This recipe rightly seems unusual, because it completely transforms the taste of a familiar dish. The result is such a finger-licking pumpkin sauce!


  • pumpkin – 500 g;
  • onions – 200 g;
  • tomatoes – 200 g;
  • sugar – 250 g;
  • garlic – 1 clove;
  • ginger root – 3 cm;
  • apple cider vinegar – 1 tsp;
  • salt;
  • nutmeg.


  1. Cut the pumpkin into medium sized cubes.
  2. Chop the onion as finely as possible.
  3. Grind the garlic and ginger on the smallest grater.
  4. Remove the skins from the tomatoes. It is convenient to do this by pouring boiling water over them, and then immediately into cold water. The skin will peel off very easily. Then finely chop.
  5. Mix absolutely all the ingredients indicated in the composition.
  6. Wait for the sugar to completely dissolve. This usually takes no more than 10 minutes thanks to the presence of apple cider vinegar and sour tomato juice.
  7. Put on fire. Bring to a boil and immediately turn the gas to low.
  8. Without covering, simmer for about 40 minutes (until excess liquid evaporates). When stewing, stir regularly to prevent burning.

If you use this sauce as a pizza base, it will turn out very unusual and tasty. You can put the same filling as always – no difference. For a more noble taste, apple cider vinegar can be replaced with white balsamic.

Yogurt sauce

A very unusual recipe for making pumpkin sauce using yogurt. By default, the sauce is sweet, dessert.

But if you need to prepare pumpkin sauce for meat at home, you just need to take unsweetened yogurt and add salt and spices to taste. There is no need to remove honey from the recipe.


  • pumpkin – 100 g;
  • yogurt – 150 ml;
  • walnut – 1 tbsp. l.;
  • honey – 1 tsp;
  • spices (any – to taste);
  • salt (as needed).


  1. Cut the pumpkin into small cubes.
  2. Prepare it in any way (boil, bake, use a double boiler). The pumpkin should be soft and almost ready.
  3. Combine the vegetable with yogurt.
  4. Chop the nuts. Add to other ingredients along with honey.
  5. Place everything in a blender and turn into a homogeneous mass. If it turns out too thick (depending on the type of pumpkin), add a little hot water and pass through the blender again.

In this recipe you can use any fermented milk product instead of yogurt. For example, matsoni-based sauce turns out to be very tasty and healthy.

Pumpkin sauce for fish

Fish with pumpkin sauce

Pumpkin sauce for fish can be different, and the recipes are often strikingly different. There is pumpkin-tomato sauce and cheese sauce… But the proposed recipe is unusual in that it contains pickled cucumber.


  • pumpkin – 600 g;
  • onions (preferably blue) – 1 pc.;
  • pickled cucumber – 1 pc.;
  • sour cream – 2 tbsp. L.;
  • parsley – 1 bunch;
  • basil – 1 bunch;
  • salt;
  • ground black pepper.


  1. Chop the pumpkin into small pieces.
  2. Pour into a small saucepan and fill with water (about the thickness of a finger).
  3. Boil until soft.
  4. Pour out the water. Grind the pumpkin into puree.
  5. Cut the onion and cucumber into small cubes, and finely chop the greens. Transfer to pumpkin.
  6. Add sour cream and mix thoroughly.

This pumpkin sauce for fish goes well with low-fat varieties. Optimally – with river fish, but with sea fish it also turns out very tasty.

Dessert sauce

Pancakes with pumpkin sauce

Sweet sauce made from pumpkin makes an excellent gravy for many desserts – hot and cold. This pumpkin-caramel sauce has a very neutral taste – the vegetable is weakly expressed in it. Therefore, even those who don’t really like pumpkin will like the dish.


  • pumpkin – 300 g;
  • cream – 100 ml;
  • sugar – 1 tbsp. L.;
  • honey – 1 tbsp. L.;
  • cover;
  • sesame.


  1. Grate the pumpkin on a coarse grater.
  2. Heat the pan slightly. Place pumpkin in it. No need to add oil.
  3. Fry on low gas for 5 minutes, stirring continuously.
  4. Add sugar, honey and cream. Mix thoroughly.
  5. Simmer, stirring frequently, for another 15 minutes.
  6. Add sesame seeds and cinnamon to taste. Turn off the gas immediately.
  7. Pass through a blender or mash by hand until smooth.

This pumpkin-honey sauce goes well with pancakes, regular pancakes, biscuit desserts and pancakes. But you can also pour it over something non-standard – for example, panna cotta or cheesecake.

Pumpkin vegetable sauce

If you are already tired of popular recipes like spaghetti with pumpkin in creamy sauce, you can try an unusual vegetable combination.

This pumpkin sauce is suitable for pasta, but “works” with many other dishes. This is another option for what sauce goes with pumpkin.


  • pumpkin – 150 g;
  • tomatoes (preferably cherry) – 150 g;
  • bell pepper – 0.5 pcs.;
  • garlic – 2 cloves;
  • parsley – 1 bunch;
  • salt;
  • paprika;
  • Provencal herbs;
  • ground red pepper.


  1. Grind the pumpkin on the coarsest grater. Place on a baking sheet greased with sunflower oil.
  2. Crush the garlic with a press and add to the pan. Place cherry tomatoes there (if they are large, you can cut them in half) and bell peppers.
  3. Sprinkle with salt and all the spices that are in the composition. Drizzle sunflower oil on top.
  4. Bake for 15-20 minutes (until the vegetables are completely cooked).
  5. Transfer everything from the baking sheet to a blender and grind into a homogeneous mixture. In the absence of a blender, you can get by with a masher.

This is another version of baked pumpkin sauce, only this time all the ingredients are baked.

Pumpkin pesto

Pesto sauces made from fresh pumpkin are very popular all over the world. You can serve pumpkin cheese pesto with the same dishes as regular green pesto.


  • pumpkin – 150 g;
  • pumpkin oil (can be replaced with olive oil) – 80 ml;
  • pumpkin seeds – 80 g;
  • cheese (preferably cheddar) – 50 g;
  • granulated garlic – 2 g;
  • parsley – 1 bunch;
  • salt;
  • ground black pepper.


  1. Cut the vegetable into small slices. Place in the oven for about 30 minutes.
  2. Fry the seeds in a frying pan without adding oil. They should acquire a golden color – then you can turn them off.
  3. Place pumpkin, seeds and oil in a blender. Add salt with garlic and pepper. Grind until completely smooth.
  4. Grate the cheese on a coarse grater.
  5. Add to the remaining ingredients in a blender and blend again.
  6. Chop the parsley. Mix with prepared pesto.

This pesto sauce with pumpkin seeds is definitely worth trying. The sauce gets an unusual taste from pumpkin seeds, and the rest of the ingredients reveal the vegetable in a new way and literally make you fall in love with it.

Pumpkin cream sauce

There are several recipes for sauces made from fresh pumpkin with sour cream or cream. But the most popular – creamy pumpkin cheese sauce – is shown below. It goes well with almost everything, from meat to simple side dishes.


  • pumpkin – 150 g;
  • cream (preferably with 15% fat content) – 90 ml;
  • hard cheese (any) – 60 g;
  • garlic – 1 clove;
  • rosemary;
  • salt;
  • ground black pepper.


  1. Cut the pumpkin into small pieces. Also, finely chop the garlic.
  2. Heat a frying pan with sunflower oil. Place the garlic there and heat for literally 10 seconds.
  3. Add pumpkin to the pan. Mix.
  4. Fry on medium gas for 6-7 minutes (until the pumpkin is browned and softened).
  5. Pour cream over the pumpkin. At the same time add salt and spices (1 pinch each of pepper and rosemary is enough). Mix thoroughly.
  6. Wait until the future sauce boils. Then immediately reduce the gas to minimum.
  7. Simmer for another 4-5 minutes (so that the pumpkin is completely cooked).
  8. Grate the cheese on the coarsest grater. Add to the pan and immediately turn off the gas. Mix.

This pumpkin sauce with garlic and cream comes out quite thick and fatty. It’s convenient to mix it with pasta – it’s an excellent alternative to the boring mac and cheese recipe.

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