• 1 Tbsp. butter, unsalted
• 1 Tbsp. oil
• 1 medium yellow onion, fine chopped
• 2 large garlic cloves, peeled and minced
• 1 tsp. dried oregano
• 1/2 tsp. red pepper flakes, optional
• 1- ­28 ounce can pumpkin puree
• 1 3/4 cup chicken stock or broth
• 1 cup Texas Brew Honey Roasted Chipotle Salsa, Any Heat
• 1/8 cup sour cream
• 8 oz. cream cheese, well softened
• Salt and pepper to taste

1. Melt butter in large, heavy saucepan. Add oil, chopped onion, garlic and oregano. Sauté till completely translucent.
2. Add pumpkin, chicken broth and salsa. Stir to incorporate. Bring to a simmer for approximately 2 minutes, stirring to keep from sticking.
3. Add whipping cream, sour cream and softened cream cheese. Slowly whisk till cream cheese is incorporated.
4. If sauce is too thick you can add a little more broth. Sauce will thicken as it sits.
5. Serve serve over pappardelle, zita or linguine pasta. Garnish with roasted pepitas.

*Southwest Twist: Omit salt in the recipe and serve light sprinkled with a smoked salt.

*Protein Addition: Very small cubed or shredded chicken (Rotisserie, grilled or sautéed but not canned). Toss chicken with sauce and pasta

Photos By Heather Gill Photography