Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • 1/2 tsp (1g) salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 15 oz (425g) canned pumpkin puree
  • 1 cup (240ml) low-sodium vegetable broth
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Melt the butter over medium heat in a saucepan. Add the minced garlic and sauté for 1–2 minutes until fragrant and translucent, but not browned.
  2. Stir in the pumpkin puree, salt, pepper, and nutmeg. Cook for 3–5 minutes, stirring constantly, until the pumpkin deepens in color and smells slightly toasted.
  3. Gradually whisk in the vegetable broth and almond milk until the mixture is a smooth, cohesive liquid.
  4. Reduce the heat to low. Slowly sprinkle in the Parmesan cheese, whisking continuously until the cheese is completely melted and the sauce is glossy.
  5. Stir in the lemon juice at the very end to cut through the richness.