Creamy Pumpkin Coconut Sauce

I love the fall for all the cooking/food making inspiration!!! It’s my favorite season when it comes to kitchen time 🙂 My very first seasonal recipe was this Salted Caramel Chai tea infused concoction I made. The kids and I have been devouring that one with sliced apples, soooo tasty!!!


And now I am looking forward to all the pumpkin and squash recipes I will be coming up with and getting inspired by!! This was another semi-accident. It was late and I needed to get dinner ready fast. I had this leftover baked pumpkin and it only took a few moments for me to realize that the fastest way to eat that (other than straight out of the skin with a fork), was to throw it in the blender with a few other ingredients to create a soup. No wait! I’ll make it a sauce so we can have it over pasta 🙂 And there it was, minutes later, our tasty family dinner.


I topped my bowl off with some homemade spicy seeds.


  • 1/4 cup fresh raw pumpkin seeds, not dried or cooked (I just keep the seeds after taking them out of the raw pumpkin)
  • 3/4 cup almond milk or coconut milk
  • 3/4 cup cooked pumpkin or squash
  • 1/4 cup coconut cream (from a can, organic toxic free if possible)
  • 1/4 tsp real salt
  • 2 TBS fresh parsley minced
  • 1/4 tsp dried sage


  • if you dont have left over squash, then bake it in the oven for about 45 minutes
  • put first 3 ingredients in blender and blend on high until nice and smooth
  • add other ingredients and blend until the herbs are nicely incorporated but not fully blended
  • serve how ever you like!
  • we did it over zucchini pasta for a light yet satisfying dinner


Check out my other zucchini pasta recipes here:

With tomato sauce

With sesame peanut sauce

With rawlfredo sauce


Zucchini Pasta

I was feeling like pasta today. Although I do eat pasta sometimes, I cannot do it too often or I feel sluggish and bloated. That’s the case with most flours in general. In moderation, most definitely. You will occasionally find me eating pizza, a cupcake, or a cookie. But rarely in my own home. When I make food for myself I use the alternatives that I find the healthiest and that will leave me feeling the best and most energized. So I find ways to curb my cravings with all sorts of other fun foods. Today, I made raw zucchini pasta. And it totally worked. What I like most about spaghetti is the long strands of food lathered in tomato sauce that I slurp up. (Sometimes pesto). And this recipe does just that without the heaviness of processed flours. 



  • 1 zucchini
  • 1/4 cup tomato sauce
  • 5 olives chopped
  • 2 tsp nutritional yeast


  • with a Spirilizer make the zucchini into pasta 
  • top with all other ingredients
  • slurp it up and love it up!!

I’ve heard of people making the pasta with a vegetable peeler. I’ve never tried it so I cannot testify to how awesome it is.

I bought my Spirilizer here

 It’s a cheap one, and it does exactly what I need it to and I love it. I use it for carrots and squash and all kinds of other foods. It really changes the way you eat vegetables!!