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    You are in: Home / Australian / Coconut, Pumpkin and Ginger Pasta Sauce Recipe
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    Coconut, Pumpkin and Ginger Pasta Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Missy Wombat's Note:

    I just bought a Kambrook food processor and this was in the instruction book. Can't wait to try it out! Cooking and prep times are estimates.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Chop the onion and finely mince the ginger.
    2. 2
      Heat the oil and saute the onion and ginger without browning them.
    3. 3
      Add the pumpkin and stir for 2 minutes.
    4. 4
      Add sufficent water to just cover the pumpkin and cook until the pumpkin is soft.
    5. 5
      Add the coconut cream and stock and stir thoroughly.
    6. 6
      Using a blender or mouli, blend until smooth.
    7. 7

    Ratings & Reviews:

    • on September 20, 2007


      very nice, I thought the fresh ginger, coconut milk and pumpkin flavours all complemented each other perfectly and this was a little differnt and more tasty than most pumpkin pasta sauce recipes I have tried. The only thing was that the sauce ended up being too runny I think, it was more like pasta soup. I think that add less stock/water or coconut cream next time but i will certainly make this recipe again.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Coconut, Pumpkin and Ginger Pasta Sauce

    Serving Size: 1 (206 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 327.1
    Calories from Fat 236
    Total Fat 26.2 g
    Saturated Fat 20.4 g
    Cholesterol 0.7 mg
    Sodium 101.7 mg
    Total Carbohydrate 22.6 g
    Dietary Fiber 3.8 g
    Sugars 11.0 g
    Protein 5.5 g

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