Creamy Pumpkin Sauce

Sauce Fanatic

2 tablespoons extra-virgin olive oil 1 yellow onion, chopped 1 red bell pepper, chopped 2 cloves garlic, pressed or minced ½ teaspoon salt, ½ teaspoon dried oregano ¼ tsp chili powder ⅛ tsp nutmeg 1 can (15 ounces) diced or crushed tomatoes 1 can (15 ounces) pumpkin purée 1 tablespoon butter 1 teaspoon balsamic vinegar freshly ground black pepper finely grated Parmesan, for garnish chopped fresh parsley, for garnish

Heat the olive oil in a large skillet over medium heat. Add the onion, and bell pepper. Cook, stirring often, until softened, 6 to 8 minutes.

Add the garlic, salt, oregano, chili powder, and nutmeg. Cook until fragrant, sitting occasionally, about 1 minute. 

Add the tomatoes and cook for 1 minute, stirring occasionally.

Add the pumpkin purée and stir to combine. Simmer for 5 minutes, then remove it from the heat.

Carefully transfer the mixture to a blender. Add butter, balsamic vinegar, and freshly ground black pepper. Blend until smooth and creamy.