As the seasons change and autumn leaves begin to fall, our thoughts turn to warm, comforting dishes that incorporate the star of the season: pumpkin. Whether you’re a fan of sweet treats or savory meals, there’s no denying the allure of this versatile gourd. From classic soups and breads to innovative twists on old favorites, pumpkin brings a depth of flavor and aroma that’s hard to resist.
In this article, we’ll explore 18 mouthwatering pumpkin recipes that are sure to satisfy your cravings for something new and exciting. Whether you’re in the mood for something comforting and familiar or adventurous and bold, there’s a recipe on this list that’s just right for you.
Roasted Garlic Pumpkin Soup
Roasted Garlic Pumpkin Soup Recipe
Summary:
Experience the warm comfort of fall with this rich and creamy soup, infused with the deep flavors of roasted garlic and pumpkin.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled and cubed
– 3-4 cloves of garlic, separated into individual bulbs
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh herbs (such as parsley or sage) for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the pumpkin cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for about 30-40 minutes, or until the pumpkin is tender.
3. In a large pot, sauté the chopped onion and garlic bulbs in olive oil over medium heat until softened.
4. Add the roasted pumpkin to the pot along with the broth and heavy cream or half-and-half. Bring the mixture to a simmer and let cook for about 15-20 minutes, or until heated through.
5. Season the soup with salt and pepper to taste. Garnish with fresh herbs if desired.
6. Serve hot and enjoy!
Cooking Time: About 45-60 minutes
Savory Pumpkin and Sage Risotto
This autumnal risotto combines the warmth of roasted pumpkin with the earthiness of sage, perfect for a cozy fall evening. The creamy Arborio rice pairs beautifully with the sweetness of caramelized onions and the nutty flavor of toasted pumpkin seeds.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 cup roasted pumpkin puree (see note)
– 2 tablespoons unsalted butter
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Toasted pumpkin seeds and grated Parmesan cheese for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until caramelized, about 8 minutes.
2. Add Arborio rice and cook, stirring constantly, for 1 minute.
3. Add broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20-22 minutes of cooking, stir in roasted pumpkin puree, butter, and chopped sage.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with toasted pumpkin seeds and grated Parmesan cheese.
Cooking Time: 25-30 minutes
Pumpkin and Spinach Stuffed Shells
A creative twist on traditional stuffed shells, this recipe combines the warmth of pumpkin with the earthiness of spinach for a deliciously unique pasta dish.
Ingredients:
– 12 jumbo pasta shells
– 1 medium pumpkin, cooked and mashed
– 2 cups fresh spinach leaves
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a mixing bowl, combine mashed pumpkin, spinach leaves, ricotta cheese, and beaten egg. Season with salt and pepper to taste.
4. Stuff each cooked pasta shell with the pumpkin-spinach mixture, placing them in a baking dish as you go.
5. Top shells with shredded mozzarella cheese and drizzle with olive oil.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Creamy Pumpkin Alfredo Pasta
Get ready to delight your taste buds with this creamy, autumnal twist on the classic Alfredo pasta dish.
Ingredients:
– 8 oz fettuccine pasta
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 1/2 cup pure pumpkin puree
– 1 tsp dried basil
– 1/2 tsp garlic powder
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium saucepan, melt butter over medium heat. Add heavy cream and pumpkin puree; whisk until smooth. Bring the mixture to a simmer and cook for 5 minutes or until slightly thickened.
3. Stir in basil, garlic powder, salt, and pepper. Gradually add reserved pasta water, if needed, to achieve desired consistency.
4. Combine cooked fettuccine pasta with the creamy pumpkin sauce; toss to coat. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spicy Pumpkin and Black Bean Chili
This hearty chili combines the warmth of pumpkin with the spiciness of black beans and a hint of cumin, perfect for a cozy fall evening. With its rich flavors and vibrant colors, this dish is sure to become a new favorite.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced pumpkin
– 1 can (15 oz) black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for extra heat
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Stir in pumpkin, cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
4. Add black beans, diced tomatoes, and vegetable broth; stir to combine.
5. Reduce heat to low and simmer for 20-25 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Pumpkin and Goat Cheese Tart
This sweet and savory tart is perfect for fall gatherings or a cozy dinner party. The combination of roasted pumpkin, tangy goat cheese, and flaky pastry crust will impress your guests.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup goat cheese, crumbled
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out the pie crust and place it on a baking sheet lined with parchment paper.
3. In a bowl, toss pumpkin cubes with olive oil, garlic, salt, and pepper. Spread them out in a single layer on a separate baking sheet. Roast for 20-25 minutes or until tender.
4. Spread roasted pumpkin over the pie crust, leaving a 1-inch border around the edges.
5. Top pumpkin with crumbled goat cheese and drizzle with honey.
6. Bake for an additional 10-12 minutes or until the cheese is slightly melted.
7. Serve warm.
Cooking Time: 35-40 minutes
Savory Pumpkin Cornbread
This moist and flavorful cornbread combines the warmth of pumpkin with the comfort of savory spices, perfect for a cozy fall gathering or as a side dish for your favorite hearty soups.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon ground cumin
– 1/2 cup canned pumpkin puree
– 1/2 cup heavy cream
– 1 large egg
– 2 tablespoons unsalted butter, melted
– Fresh chives or scallions for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. Whisk together flour, cornmeal, baking powder, salt, pepper, and cumin.
3. In a separate bowl, combine pumpkin puree, heavy cream, egg, and melted butter. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined (do not overmix).
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 35-40 minutes
Pumpkin and Sausage Stuffed Peppers
Pumpkin and Sausage Stuffed Peppers Recipe
A delicious and nutritious twist on traditional stuffed peppers, this recipe combines the warmth of pumpkin with the savory flavor of sausage.
Ingredients:
– 4 large bell peppers, any color
– 1 medium-sized onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked sausage (such as chorizo or Italian sausage), crumbled
– 1/2 cup canned pumpkin puree
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers, removing seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
4. Add the crumbled sausage to the skillet, breaking it up with a spoon as it cooks. Cook for an additional 2-3 minutes, or until the sausage is browned.
5. Stir in the pumpkin puree, paprika, salt, and pepper.
6. Stuff each pepper with the sausage-pumpkin mixture, filling them as full as possible.
7. Bake for 25-30 minutes, or until the peppers are tender.
Cooking Time: 25-30 minutes
Herbed Pumpkin and Mushroom Quiche
This quiche combines the warmth of fall with the comfort of a classic pie. The perfect brunch or dinner option, it’s packed with roasted pumpkin, earthy mushrooms, and fresh herbs.
Ingredients:
– 1 cup pumpkin puree
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon dried sage
– Salt and pepper to taste
– 1 cup grated cheddar cheese
– 1 pie crust (homemade or store-bought)
– 4 large eggs
Instructions:
1. Preheat oven to 375°F.
2. In a skillet, sauté mushrooms, onion, and garlic in olive oil until tender. Add thyme, sage, salt, and pepper; set aside.
3. Roll out pie crust and place in a 9-inch tart pan with a removable bottom. Fill with mushroom mixture, pumpkin puree, and cheese.
4. In a bowl, whisk together eggs and season with salt and pepper. Pour over filling.
5. Bake for 40-45 minutes or until edges are golden brown and center is set.
Cooking Time: 40-45 minutes
Pumpkin and Lentil Curry
A warm and comforting curry that combines the natural sweetness of pumpkin with the nutty flavor of lentils, perfect for a cozy fall or winter evening.
Ingredients:
– 1 medium pumpkin, peeled and diced
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add pumpkin, lentils, cumin, turmeric, and cayenne (if using); cook for 2-3 minutes.
4. Stir in diced tomatoes and broth; bring to a boil.
5. Reduce heat to low; simmer, covered, for 30-40 minutes or until lentils are tender.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 45-50 minutes
Cheesy Pumpkin and Bacon Gratin
Elevate your fall gatherings with this creamy, savory gratin that combines the warmth of pumpkin with the smokiness of bacon. Perfect for a cozy dinner party or family gathering.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled and cubed
– 6 slices of cooked bacon, crumbled
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the chopped onion and minced garlic until softened.
3. Add the cubed pumpkin to the skillet and cook until tender, about 10 minutes.
4. In a greased 9×13-inch baking dish, arrange half of the cooked pumpkin mixture in the bottom.
5. Sprinkle with crumbled bacon, then top with half of the grated cheese.
6. Repeat the layers, finishing with a layer of cheese on top.
7. Pour the heavy cream over the gratin and season with salt and pepper to taste.
8. Bake for 35-40 minutes or until golden brown and bubbly.
9. Garnish with fresh thyme leaves, if desired.
Cooking Time: 35-40 minutes
Pumpkin and Kale Stuffed Chicken
Elevate your chicken game with this autumnal twist! Moist and flavorful chicken breasts are stuffed with a delightful mixture of roasted pumpkin, kale, and savory spices.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 small pumpkin (about 2 cups), cooked and mashed
– 2 cups curly kale, stems removed and chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 teaspoon dried sage
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together mashed pumpkin, chopped kale, garlic, salt, pepper, and sage.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the pumpkin-kale mixture, dividing it evenly among the four breasts.
5. Drizzle tops with olive oil and bake for 30-35 minutes or until cooked through.
Cooking Time: 30-35 minutes
Savory Pumpkin Pancakes with Herbs
Experience the warmth of fall in every bite with these savory pumpkin pancakes infused with fresh herbs. Perfect for a breakfast or brunch option, these pancakes combine the comfort of pumpkin puree with the brightness of herbs.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup milk
– 1 large egg
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh chives
– 2 tablespoons butter, melted
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together pumpkin puree, milk, and egg.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in parsley and chives.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop batter by 1/4 cupfuls onto the skillet.
7. Cook for 2-3 minutes, until bubbles appear on surface.
8. Flip and cook for an additional 1-2 minutes.
Cooking Time: 10-12 minutes
Pumpkin and Chickpea Stew
This hearty stew combines the warm spices of pumpkin with the creamy texture of chickpeas, perfect for a cozy fall evening. This recipe is easy to make and packed with nutritious ingredients.
Ingredients:
– 1 medium-sized pumpkin (about 2 lbs), peeled and cubed
– 1 can chickpeas (14.5 oz)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the cubed pumpkin, cumin, cinnamon, nutmeg, salt, and pepper. Cook for 5-7 minutes or until the pumpkin is slightly tender.
5. Stir in the chickpeas and cook for an additional 2-3 minutes or until heated through.
Cooking Time: 20-25 minutes
Pumpkin and Feta Phyllo Pie
Pumpkin and Feta Phyllo Pie
Summary: This sweet and savory pie combines the flavors of roasted pumpkin, crumbly feta cheese, and crispy phyllo pastry for a unique and delicious dessert.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1/2 cup crumbled feta cheese
– 1/4 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 package of phyllo pastry (usually found in the freezer section)
– 2 tablespoons unsalted butter, melted
– 1 egg, beaten (for brushing phyllo)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together pumpkin, feta cheese, sugar, cinnamon, nutmeg, and salt until well combined.
3. Unroll the phyllo pastry and cut into desired size for your pie.
4. Place one sheet of phyllo on a flat surface and brush with melted butter.
5. Spoon half of the pumpkin mixture onto the center of the phyllo, leaving a 1-inch border around it.
6. Fold the phyllo inwards over the filling to form a triangle or rectangle shape.
7. Repeat steps 4-6 with remaining phyllo and filling.
8. Place pies on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Garlic Butter Roasted Pumpkin Wedges
Roast up a deliciously flavorful pumpkin with this simple recipe. Perfect as a side dish or appetizer, these garlic butter roasted pumpkin wedges are sure to please.
Ingredients:
– 1 small to medium-sized sugar pumpkin (about 2 lbs)
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese (optional)
– Salt and pepper, to taste
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the pumpkin in half lengthwise and scoop out the seeds.
3. Cut each half into 4-6 wedges, depending on size.
4. In a small bowl, mix together butter, garlic, salt, and pepper.
5. Place the pumpkin wedges on a baking sheet lined with parchment paper.
6. Drizzle the garlic butter mixture evenly over the pumpkin wedges.
7. Sprinkle Parmesan cheese (if using) and chopped thyme leaves (if using) over the pumpkin.
8. Roast for 30-40 minutes, or until the pumpkin is tender and caramelized.
Cooking Time: 30-40 minutes
Pumpkin and Beef Shepherd’s Pie
Elevate your comfort food game with this creative take on the traditional shepherd’s pie, featuring tender beef and roasted pumpkin. This hearty dish is perfect for a chilly fall or winter evening.
Ingredients:
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 cup cooked pumpkin puree
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups mashed potatoes
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Brown the ground beef in a large skillet over medium-high heat, breaking it up into small pieces as it cooks.
3. Add onion, garlic, pumpkin puree, beef broth, tomato paste, thyme, salt, and pepper to the skillet. Stir to combine.
4. Bring the mixture to a simmer and cook for 10-15 minutes or until the flavors have melded together.
5. Transfer the mixture to a 9×13 inch baking dish.
6. Top with mashed potatoes and grated cheddar cheese (if using).
7. Bake for 25-30 minutes or until the potatoes are golden brown.
Cooking Time: 45-50 minutes
Pumpkin and Caramelized Onion Flatbread
Savor the flavors of fall with this sweet and savory flatbread, featuring roasted pumpkin and caramelized onions.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1/2 cup warm water
– 1/2 cup roasted pumpkin puree (canned or homemade)
– 1 large onion, thinly sliced
– 1 tablespoon honey
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine flour and salt.
3. Add olive oil and warm water; mix until dough forms.
4. Knead for 5 minutes, then rest for 10 minutes.
5. Roll out dough to a thickness of about 1/8 inch.
6. Spread roasted pumpkin puree over the center of the dough, leaving a 1-inch border.
7. Arrange caramelized onions on top of the pumpkin.
8. Fold edges of the dough up and over the filling to form a flatbread.
9. Bake for 20-25 minutes or until crust is golden brown.
Cooking Time: 20-25 minutes
Summary
Get ready to fall in love with these 18 delicious pumpkin recipes! From savory soups and risottos to stuffed shells and tarts, there’s something for everyone. Try roasted garlic pumpkin soup or savory pumpkin and sage risotto for a comforting meal. Or go bold with spicy pumpkin and black bean chili or cheesy pumpkin and bacon gratin. You’ll also find creative twists like pumpkin and goat cheese tart or pumpkin and kale stuffed chicken. Whether you’re in the mood for something sweet or savory, these recipes are sure to satisfy your taste buds this fall.