Pumpkin Pesto Sauce

• 1 (15 ounce) can pumpkin
• 2 -3 tablespoons pesto sauce
• 1/2 cup grated parmesan cheese
• 1/2 cup orange juice
• 1/2 cup chicken broth
• 1 teaspoon dried basil
• 3 tablespoons Chardonnay wine
• 1/2 teaspoon crushed garlic
• 1 tablespoon butter
• 1 pinch dried red pepper flakes
• salt and pepper

1. Scoop pumpkin into a medium sized pot, add orange juice and butter, and simmer over medium heat.
2. Stir in the pesto sauce (you can add less, if it is especially strong), the chardonnay, basil, and garlic.
3. Simmer for 5 minutes, stirring often.
4. Stir in the red pepper flakes and chicken broth (you can also add more orange juice and chicken broth, a tablespoon at a time, if the sauce is too thick).
5. Season with salt and pepper, turn the heat to low, and cook about 3 minutes.
6. Turn the heat off, and stir in the Parmesan cheese. Stir in ground pepper to taste.
7. Let sit for 5 minutes for the flavors to blend, and then serve.
8. This is delicious with Walnut-Gorgonzolla tortellini and steamed edamame, topped with crushed Melba toast.
9. This is my first posted recipe--be gentle with me!

pumpkin, pesto sauce, parmesan cheese, orange juice, chicken broth, basil, chardonnay wine, garlic, butter, red pepper, salt

Taken from www.food.com/recipe/pumpkin-pesto-sauce-365217 (may not work)