5-minute Pumpkin Enchilada Sauce

1 (14.5 oz.) can diced fire-roasted tomatoes

1 (15 oz.) can pumpkin purée

⅓ cup raw cashews*

1 cup vegetable broth ((or store-bought))

2 tsp chili powder ((or store-bought))

2 tsp cumin

1 tsp sea salt

2 whole chipotle peppers in adobo

2 Tbsp adobo sauce ((from a can of chipotle peppers in adobo))

Add all ingredients to a high-speed blender and blend until creamy and smooth, stopping to stir a few times to encourage blending.
Taste and adjust as needed, adding more adobo sauce for smokiness and heat or salt for overall flavor.
This sauce is delicious on enchiladas, in bowls, or on chilaquiles.
Leftover sauce will keep stored in the refrigerator for 4-5 days or in the freezer for 1 month.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Sauce

Cuisine🇲🇽Mexican

Occasions📆Everyday🌮Taco Night

Season🍂Fall

DifficultyVery Easy ⏰ 5m