Why You’ll Love This Recipe

Combines the seasonal sweetness of pumpkin with the heat of chili peppers
A versatile sauce that pairs with a variety of dishes
Perfect for fall and winter meals when you’re craving something warm and comforting
Simple to make with just a few ingredients
Can be easily adjusted to suit your preferred spice level

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup canned pumpkin puree (or roasted fresh pumpkin)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1-2 tablespoons chili powder (adjust for spice level)
1 teaspoon ground cumin
1 teaspoon smoked paprika (optional for extra smoky flavor)
1/4 teaspoon ground cinnamon (optional, for depth)
1/2 to 1 cup vegetable broth (or chicken broth)
1 tablespoon maple syrup (optional, for a touch of sweetness)
Salt and pepper to taste
1 tablespoon lime juice (optional, for brightness)

Directions

In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
Stir in the chili powder, cumin, smoked paprika (if using), and cinnamon, cooking for another minute to toast the spices and bring out their flavors.
Add the pumpkin puree to the pan, stirring to combine with the onions and spices.
Gradually pour in the vegetable broth, stirring until the sauce reaches your desired consistency. You can add more broth for a thinner sauce or keep it thicker for more of a chili-like texture.
Stir in the maple syrup, if using, to balance the flavors and add a hint of sweetness. Season with salt and pepper to taste.
Let the sauce simmer for 10-15 minutes, allowing the flavors to meld together. If the sauce gets too thick, add a bit more broth or water to loosen it.
Just before serving, stir in lime juice for a touch of freshness and acidity.
Serve the sauce warm over your favorite dishes like tacos, nachos, roasted vegetables, grilled chicken, or even pasta.

Servings and timing

Makes about 2 cups of sauce
Prep time: 10 minutes
Cook time: 20 minutes

Variations

Add heat: For a spicier sauce, stir in some chopped fresh chilies, cayenne pepper, or a dash of hot sauce.
Herbs: Add fresh herbs like cilantro or parsley to the sauce just before serving for an added burst of flavor.
Smoky flavor: Use chipotle chili powder or a small amount of adobo sauce for a deeper smoky heat.
Sweet and spicy: Add a tablespoon of brown sugar or honey to the sauce for a more pronounced sweet-and-spicy flavor combination.
Vegan version: The sauce is naturally vegan, but make sure to use vegetable broth and skip any non-vegan garnishes.

Storage/reheating

Store leftover pumpkin chili sauce in an airtight container in the refrigerator for up to 4–5 days.
Reheat in a saucepan over low heat, adding a little water or broth to adjust the consistency if needed.
This sauce can also be frozen for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. Thaw in the fridge and reheat when ready to use.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Simply roast or steam fresh pumpkin and blend it into a smooth puree. Make sure to remove any excess moisture before adding it to the sauce.

Is this sauce spicy?

The level of spiciness depends on how much chili powder and other spices you add. You can adjust the amount of chili powder or add fresh chilies to suit your desired spice level.

How can I make this sauce thicker?

If you prefer a thicker sauce, reduce the amount of broth or let it simmer longer until it thickens. Alternatively, you can puree the sauce with an immersion blender for a smoother, thicker texture.

Can I add protein to this sauce?

Yes, this sauce can be used as a base for chili by adding beans, ground beef, turkey, or even plant-based protein like lentils or tofu. Just simmer the added protein with the sauce for 20-30 minutes.

Can I make this sauce ahead of time?

Yes, you can make this sauce a day or two ahead of time. The flavors will intensify, and it will taste even better when reheated.

How can I use this sauce?

This versatile sauce can be used in various ways, including as a topping for tacos, nachos, roasted vegetables, grilled meats, or even as a dipping sauce for fries or crispy bites.

Can I freeze this sauce?

Yes, you can freeze this sauce. Let it cool completely, then store it in a freezer-safe container for up to 2 months. Reheat on the stove when ready to use.

Conclusion

Pumpkin Chili Sauce is a delicious and versatile addition to your fall and winter meals. With its perfect balance of sweet pumpkin, warm spices, and chili heat, this sauce can elevate a variety of dishes, from tacos to roasted vegetables. Quick and easy to make, it’s a great way to incorporate pumpkin into savory meals, adding a comforting and flavorful twist to your kitchen repertoire.

Pumpkin Chili Sauce

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Sweet Potatoes with Maple combines roasted sweet potatoes with the rich, caramelized flavor of maple syrup. This comforting side dish is perfect for fall and pairs wonderfully with a variety of meals.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Yield: Serves 4 people
Category: Side Dish
Method: Roasting
Cuisine: American

Ingredients

4 medium-sized sweet potatoes (peeled and cubed)
3 tablespoons maple syrup (preferably pure maple syrup)
2 tablespoons olive oil or melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
Salt and pepper to taste
Fresh herbs (like thyme or rosemary) for garnish (optional)

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Instructions

Preheat your oven to 400°F (200°C).

Peel and cube the sweet potatoes into bite-sized pieces and place them on a baking sheet.
Drizzle the olive oil or melted butter over the sweet potatoes, and toss them to coat evenly.
Sprinkle the cinnamon, nutmeg (if using), salt, and pepper over the potatoes, then toss again to evenly distribute the spices.
Roast the sweet potatoes in the oven for 25–30 minutes, or until they are tender and lightly golden on the edges, tossing halfway through to ensure even cooking.
Once the sweet potatoes are done, remove them from the oven and drizzle the maple syrup over the top. Toss gently to coat and caramelize the potatoes with the syrup.
Return the sweet potatoes to the oven for an additional 5 minutes to allow the maple syrup to soak in and caramelize slightly.
Garnish with fresh herbs if desired and serve warm.

Notes

For added texture, you can top with toasted nuts like pecans or walnuts.
Add chili flakes or cayenne pepper for a spicy kick to balance the sweetness.
Substitute maple syrup with brown sugar for a different flavor, but consider adding vanilla or maple extract for a similar depth of flavor.
This dish can be prepared ahead of time by roasting the sweet potatoes and adding the maple syrup just before serving.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 18g
Sodium: 25mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 2g
Cholesterol: 5mg