Roasted Red Pepper and Pumpkin ‘Cream’ Sauce


Glorious colors of fall! Here the leaves have finally turned color and as I am typing this I can see the red and yellow leaves glow in the sunlight, and the bronze and ‘still green’ leaves add depth to the shadows. The birds have returned to the bird feeder in droves, the nights finally have that crisp quality you only experience on an early morning in fall and I am enjoying the view to say the least.

To celebrate fall, with its vibrant orange of pumpkins, golden corn field and that last rest of summer’s warmth int he afternoon, I roasted up a brightly colored, mighty tasty and versatile sauce/dip/spread. Enjoy!


  • 1 red bell pepper
  • 1 cup chopped cooked pumpkin (or canned)
  • 1 tbsp olive oil
  • 1 pinch salt


  1. Roast whole red pepper until blackened in spots all over by holding it over a gas flame or placing under the broiler, then place in paper bag to cool a bit (the steam will loosen the skin making it easier to peel, added bonus, you won’t burn your fingers as much).
  2. Peel red pepper (don’t have a guy do this, for some reason their hands are not made the same as ours and they cannot handle heat, as per my experience ūüėČ ) , this works best using a paper towel and literally rubbing the skin off. Cut in half and discard the seeds, then chop flesh.
  3. Place pepper in your food processor or blender. I use a really cute mini processor for sauces and dips. And blend until you have a chunky mess, add the olive oil, blend until fairly smooth.
  4. Add the pumpkin and salt and process some more. The result should not have any chunks left in it but be smooooooth.
  5. Gently reheat to use over pasta, like the Pumpkin Goat Cheese Ravioli for example or chill and use as a spread for sandwiches or serve cold as a dip for veggies.                              Yields about 1 1/2 cups.


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