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Paleo Pumpkin Alfredo Sauce (GF)

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 1 Tbs olive oil
  • 2 Tbs minced garlic, (this was 5 cloves of garlic for me)
  • 1 small yellow oniion
  • 6 sliced mushrooms
  • 1.5- 2 tsp salt
  • one 15 ounce can pumpkin puree, (make sure the only ingredients is pumpkin)
  • 1 cup coconut milk, (this will have a heavy cream consistency)
  • 1 cup all natural chicken stock
  • 1/2 tsp nutmeg
  • pepper to taste


  • Put 1 tbs of olive oil in a pan. Set the stove top to medium heat.
  • Mince 5 cloves of garlic and 1 small yellow onion in a food processor.
  • Put the garlic and onion in the pan and mix well into the olive oil, letting the mixture cook for 2 minutes.
  • Add the sliced mushrooms and mix well and let the mixture cook for 3 minutes, or until the onions are "clear".
  • Add 1 tsp of salt and pepper to taste.
  • Add one 15 ounce can of pure pumpkin puree and mix into the garlic, onion and mushrooms.
  • Immediately add 1 cup of pure coconut milk and 1 cup of natural chicken stock.
  • Add 1/2 tsp of nutmeg and mix the sauce thoroughly.
  • Increase the heat to medium/high until the sauce boils.
  • Then lower the sauce to a simmer and let it cook for 15 minutes.
  • After 15 minutes, the sauce will have thickened... taste to see if more salt is needed and add .5-1 more tsp of salt.
  • This recipe yields about 4 cups of sauce.
  • Enjoy :)
Course: sauce
Cuisine: Italian
Keyword: pumpkin