Creamy Low Carb Pumpkin Rosemary Sauce with Turkey

Briana

Briana

This Creamy Low Carb Pumpkin Sauce with Rosemary and Turkey is a savory use for all of that pumpkin puree sitting in your pantry. Combine savory seasonings of garlic, sage, and rosemary with pumpkin puree, cream and parmesan cheese to create a lovely fall savory sauce. Add ground turkey, and pair with zucchini noodles or cooked spaghetti squash for a delicious dinner that’s low in carbs!


Creamy Low Carb Pumpkin Rosemary Sauce with Turkey, green plates, 2 small gourds

Here’s What You Need For Creamy Low Carb Pumpkin Rosemary Sauce with Turkey:​

Ingredients:

overhead shot of pumpkin turkey sauce with parmesan cheese and rosemary on a sage green plate

Recipe Notes:

This recipe was also featured on this SHAPE magazine round up! We love using ground turkey in this recipe for some added protein. Ground chicken would also taste great. Use whatever protein you wish. We bet this would be great to use with leftover Thanksgiving turkey as well! This sauce would also be delicious on it’s own. It’s really up to you.

Spices: You can definitely use fresh garlic instead of garlic powder in this recipe. The goal with the recipe provided was to make as simple of a meal as possible, but fresh garlic would be delicious. Add as much as you like. We recommend about 2 cloves. For this recipe, fresh rosemary is going to be the most impactful for flavor. If you only have dried, feel free to use that. We also really do recommend the addition of dried sage if you can get your hands on it. So savory and delightful!

Noodles: We like to think of this as sort of a “bolognese” sauce, and we recommend serving it with noodles. We love using spaghetti squash, zucchini noodles, or any low carb noodle of choice!

Affiliate Partnerships: A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn’t cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going! 

Tools:

light brown wood cutting board with ground turkey, butter, rosemary, pumpkin puree, heavy whipping cream and spices

Need supplies for this recipe? We’ve linked our favorites above and right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale. 

Here’s How To Make Creamy Low Carb Pumpkin Rosemary Sauce with Turkey:​


Melt half of the butter in a hot skillet. Add your ground turkey and brown it. Add some salt to season the meat. After the meat is cooked thru, remove from the pan and set aside.

In the skillet, after removing the cooked ground turkey, add the remaining butter. Add your dried sage, most of the rosemary, and garlic powder and toast in the skillet, move around.

Add in the heavy cream and pumpkin puree. Stir until well mixed. The sauce might be too thick for your preference at this time, so add in up to 1 cup of water (slowly) until the sauce reaches your desired consistency.

Now, add in most of the parmesan cheese, reserving some for topping. Stir frequently over medium heat until all the cheese is melted. Add salt and pepper to taste.

Now, add back in the ground turkey, and simmer the sauce on the stove for about 15 minutes.
Garnish with parmesan cheese and some fresh rosemary. Try not to eat it all in one sitting!
Please let us know if you guys give this recipe a try, and be sure to share with us on Instagram @afullliving! If you’re a pumpkin fanatic like us, give these delicious Low Carb Pumpkin Chocolate Chip Cookies a try! They’re a hit every time.

Until next time,
Briana & Chamere
Creamy Low Carb Pumpkin Rosemary Sauce with Turkey
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

This Creamy Low Carb Pumpkin Rosemary Sauce with Turkey is the perfect quick, easy, fall dinner that everyone will love. This savory pumpkin recipe is complete with fresh rosemary, sage, cream and parmesan, you will start to wish that it was fall year round! 

Course: Main Course
Cuisine: American
Keyword: dinner, fall, keto, low carb, main course, pumpkin
Servings: 4 people
Calories: 544 kcal
Ingredients
  • 2 tbsp unsalted butter, divided
  • 1 lb ground turkey
  • 1 tbsp rosemary
  • 1 tbsp sage
  • 1 tsp garlic powder
  • 1/2 cup heavy cream
  • 1/2 can pumpkin puree
  • 1 cup water
  • 5 oz parmesan cheese, divided
Instructions
  1. Melt 1 tbsp in a hot skillet. Add your ground turkey and brown it. Add just a pinch of salt to season the meat. After the meat is cooked thru, set aside. 

  2. After the meat is set aside, add in the 2nd tablespoon of butter. Toast your sage, rosemary, and garlic powder briefly (about 30 seconds). 

  3. Add in the heavy cream and pumpkin puree. Stir until mixed. It might be way too thick for your preference at this time, so add in 1 cup of water slowly until it reaches your desired consistency.    

  4. Next add in about 4 oz of the parmesan cheese, reserving some for topping. Stir frequently over medium heat until all the cheese is melted. Add a pinch of salt and pepper to taste.  

  5. Now, add back in the ground turkey. 

  6. Let your sauce simmer on the stove for about 15 minutes, then serve. Garnish with fresh rosemary and parmesan cheese. Choose any noodle base you want for this, just make sure you adjust your time needed for the preparation. Zucchini noodles would also be great with this, but we love spaghetti squash. 

Recipe Notes

We love using ground turkey in this recipe for some added protein. Ground chicken would also taste great. Use whatever protein you wish. We bet this would be great to use with leftover Thanksgiving turkey as well! This sauce would also be delicious on it’s own. It’s really up to you.

 

 

Macros: We cannot guarantee the accuracy of these macros, and they are provided as a courtesy, and we calculate them MyFitnessPal. We recommend that you calculate your own macros. Makes 4 servings, 544 calories per serving, 6 net carbs (3 grams fiber) 42 grams of fat, 33 grams of protein. Macros don’t include whatever you use for the pasta base.  

 

 

Spices: You can definitely use fresh garlic instead of garlic powder in this recipe. The goal with the recipe provided was to make as simple of a meal as possible, but fresh garlic would be delicious. Add as much as you like. We recommend about 2 cloves. For this recipe, fresh rosemary is going to be the most impactful for flavor. If you only have dried, feel free to use that. We also really do recommend the addition of dried sage if you can get your hands on it. So savory and delightful!

 

 

Noodles: We like to think of this as sort of a “bolognese” sauce, and we recommend serving it with noodles. We love using spaghetti squash, zucchini noodles, or any low carb noodle of choice!

 

 

Affiliate Partnerships: A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn’t cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going! 

pinterest image creamy low carb pumpkin sauce with rosemary and turkey

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This Creamy Low Carb Pumpkin Rosemary Sauce with Turkey is the perfect quick, easy, fall dinner that everyone will love. This savory pumpkin recipe is complete with fresh rosemary, sage, cream and parmesan. It's a savory application for all of that extra pumpkin puree sitting in your pantry this fall. This easy, low carb dinner will have you wishing that it was fall year round! #afullliving #pumpkinrecipes #savorypumpkinrecipes #ketorecipes  #pumpkindinner
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