5 Minute Pumpkin Enchilada Sauce

It’s rich, smoky, spicy, and a beautiful vibrant orange color (hello, antioxidants!). What’s not to love!? Let’s make this thing!

Origin of Enchilada Sauce

The word enchilada comes from “enchilar,” which means “to season with chile.” And chilies are at the heart of enchilada sauce (a.k.a. the most essential ingredient in making enchiladas). Enchiladas may have evolved from a similar Mayan dish and date back to at least 1831, with the first published recipe in a cookbook called El Cocinero mexicano (source). The following is a fall-inspired take on enchilada sauce made with chili powder and similar flavors, but with a pumpkin-y twist.

How to Make Pumpkin Enchilada Sauce

This started as an attempt at a 5-minute version of a more traditional red enchilada sauce but quickly became PUMPKIN enchilada sauce, and we have no regrets! It comes together fast without skimping on flavor. Simply add a handful of pantry staples to a blender and give it a whirl until it becomes a smooth, creamy sauce. This sauce gets its bold, smoky flavor and spiciness from chipotle peppers in adobo sauce, while pumpkin contributes a vibrant orange color and balances out the flavor of the tomatoes. No overly tomatoey enchilada sauce here! Then for the remaining ingredients, we include cashews for creaminess, cumin for smokiness, chili powder for classic enchilada flavor, and vegetable broth as the liquid that gets it blending. Lastly, we add sea salt to enhance all the flavors. We hope you LOVE this pumpkin enchilada sauce! It’s:CreamyRichSmokySpicyQuick & Easy& Lick-from-the-spoon delicious! It’s a versatile sauce ready for enchiladas, bowls, chilaquiles, and more.