I grew up eating pasta sauce with Indian green chillies so when I got these ristra peppers in my farm share with a big pumpkin, I thought I’d put them both together and make a pasta sauce out of them.
The sweetness of the pumpkin goes really well with the chillies. I had two pumpkins from my farmshare so this recipe was a good one to freeze and use leftovers for later.
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Chili Pumpkin Pasta Sauce
- Total Time: 2 hours 25 minutes
- Yield: 4 servings 1x
Description
This Chili Pumpkin Pasta Sauce combines the sweetness of roasted pumpkin with the heat of fresh chili peppers for a unique and flavorful dish.
Ingredients
- Fresh Chili Pepper Pumpkin Pasta Sauce
- 2 pumpkins, roasted & pureed (about 4 cups / 960 ml)
- 2 tbsp ghee or butter
- 3 tbsp olive oil (1 for cooking and 2 for later)
- 1 large yellow onion, chopped
- 3 cloves garlic, sliced
- 2 ristra chili peppers (can use jalapeños, serrano or Indian green chilies), chopped fine
- 1 28 oz (795 g) can whole peeled tomatoes
- 1 cup (100 g) grated parmesan (grate extra for sprinkling on top)
- 2 cups (480 ml) water - could use more depending on what consistency
- 1 tbsp red or white wine vinegar
- 2 tbsp heavy whipping cream
- cilantro, chopped (could use parsley or basil)
- salt & pepper to taste
- dried red chili flakes if you need more heat:)
Instructions
- Preheat your oven to 375°F (190°C). Cut the pumpkins in half and remove the seeds and stringy insides. Brush the cut sides with 1 tbsp of olive oil and place them face down on a baking sheet. Roast in the oven for about 45-60 minutes, until the flesh is tender and can be easily scooped out.
- Once the pumpkins are roasted, let them cool slightly, then scoop out the flesh and puree it in a blender or food processor until smooth. Set aside.
- In a large saucepan, heat 2 tbsp of ghee or butter and 1 tbsp of olive oil over medium heat. Add the chopped onion and cook for 8-10 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the chopped chili peppers and minced garlic to the saucepan. Cook for another 2-3 minutes, until the garlic is fragrant.
- Stir in the pumpkin puree, salt, black pepper, ground cumin, and smoked paprika. Mix well to combine.
- Add the vegetable broth and bring the mixture to a simmer. Let it cook for about 20 minutes, stirring occasionally, to allow the flavors to meld together.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Cook for an additional 5 minutes, until the cheese is melted and the sauce is creamy.
- Adjust the seasoning with more salt and pepper if needed. Serve the sauce over your favorite pasta, garnished with additional Parmesan cheese if desired.
Notes
- This sauce freezes well, making it perfect for meal prep.
- Use any leftover sauce as a spread on sandwiches or as a dip.
- Adjust the number of chili peppers to your heat preference.
- Substitute vegetable broth with chicken broth for a non-vegetarian version.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6
- Sodium: 600
- Fat: 18
- Carbohydrates: 20
- Fiber: 3
- Protein: 4
- Cholesterol: 30
If You Liked This Recipe, You’ll Love These
- Chili and Garlic Steamed Clams
- Jamie Oliver’s Penne Arrabiata
- Ham and Lemon Sauce Pasta Primavera
- Kolkata-Style Spicy Chili Chicken
Frequently Asked Questions
What are ristra chili peppers and what can I substitute?
Ristra peppers are dried New Mexican red chili peppers traditionally strung and hung to dry. The recipe uses 2, chopped fine, but the ingredient list explicitly offers jalapeños, serrano, or Indian green chilies as substitutes — all will give the pumpkin sauce its signature heat against the sweetness of 4 cups of roasted pumpkin puree. 
Can I make this sauce ahead and freeze it?
Yes — the author made this recipe specifically because she had two pumpkins from a farm share and wanted to freeze the extra. The notes confirm the sauce freezes well, making it ideal for meal prep. The cream and Parmesan can be stirred in after thawing for best texture.
Why roast the pumpkin rather than using canned pumpkin puree?
Roasting concentrates the pumpkin’s natural sweetness and gives a deeper flavor than canned puree. The recipe roasts the halved pumpkins face-down at 375°F (190°C) for 45–60 minutes until the flesh is tender, then the flesh is scooped out and pureed until smooth before building the sauce.
