Curried Pumpkin and Apple Sauce
Vegan
This is the sauce that I made to go with the ravioli. Bruce loved it, and no surprise that the boys didn't. Needing to use pumpkin, that has moved from the fridge to the freezer, it takes a starring role in this spicy sauce.
2 Tablespoons low-sodium vegetable broth
1/4 cup chopped onion
1 1/2 teaspoons curry powder (you can use mild or spicy)
1 cup pureed pumpkin
1 sweet apple, peeled, cored and chopped
2 1/2 cups water
pepper, parsley and salt to taste
1. Warm vegetable broth in large pot over low heat. Add onions and cook until tender, about 5 minutes. Add curry to onions, and simmer for about 5 more minutes.
2. Add pumpkin, apples, and water to the pot. Cook over medium heat for about 20-30 minutes, or until the apple is soft.
3. Process in a blender to puree the sauce to a smooth consistency.
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