R. Holland Recipe – Herbed Pumpkin Gravy

This base of pumpkin puree, oat 'broth,' and gentle seasoning make a versatile gravy that complements many foods and can be adapted for soups and stews.

Ingredients

• 1 cup quick-cooking steel-cut oats
• 3 cups water
• 2 cups hot water, or more to taste
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon white sugar
• ½ teaspoon herbes de Provence
• ½ teaspoon salt
• ⅓ teaspoon ground black pepper
• 1 pinch garlic powder
• 1 tablespoon virgin olive oil

Cooking Directions

1. Stir oats into 3 cups water in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until the oats are tender and the water is absorbed, about 20 minutes.
2. Stir 2 cups hot water into the cooked oats. Strain water to use as 'oat broth' into a large sauce pan. Save cooked oats for another use.
3. Stir pumpkin puree, sugar, herbes de Provence, salt, black pepper, and garlic powder into the oat broth with a whisk until smooth; add olive oil and stir to combine. Thin the gravy with more hot water, if desired. Place the saucepan over medium heat, bring the gravy to a simmer, and cook until hot, about 10 minutes.

Nutrition Facts

• calories88.6
• carbohydrateContent14.8 g
• fatContent2.5 g
• fiberContent2.9 g
• proteinContent2.5 g
• saturatedFatContent0.5 g
• sodiumContent222.5 mg
• sugarContent2.2 g