20 Delicious Recipes with Fresh Pumpkin for Fall

Vibrant leaves and crisp air signal the arrival of fall, and with it, the season’s star ingredient: fresh pumpkin. Whether you’re craving cozy comfort food or quick, wholesome dinners, our roundup of 20 delicious recipes has something to satisfy every palate. Dive into these seasonal favorites and discover new ways to celebrate pumpkin’s versatility in your kitchen this autumn. Keep reading to find your next must-try dish!

Roasted Pumpkin Soup with Sage

Dusk settles softly outside, and the kitchen fills with the warm, earthy aroma of roasting pumpkin, a humble beginning to a dish that comforts as much as it delights. This roasted pumpkin soup, kissed with sage, is a gentle embrace on a cool evening, its simplicity belying the depth of flavor that unfolds with each spoonful.

Ingredients

• 1 small sugar pumpkin (about 3 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (adjust for desired thickness)
• 1 tbsp fresh sage, chopped (plus extra for garnish)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/2 cup heavy cream (optional, for richness)

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and chopped sage to the pot, cooking for another minute until fragrant.
4. Pour in the vegetable broth and add the roasted pumpkin cubes. Bring to a simmer, then reduce heat and let cook for 10 minutes to meld the flavors.
5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
6. Stir in the heavy cream if using, and adjust seasoning with salt and pepper. Simmer for another 5 minutes.
7. Serve hot, garnished with fresh sage leaves and a drizzle of cream if desired.

Hearty yet velvety, this soup carries the sweetness of pumpkin balanced by the earthy sage, a harmony best enjoyed with crusty bread or a sprinkle of roasted seeds for crunch. The cream adds a luxurious finish, though it shines just as brightly without, a testament to the pumpkin’s natural richness.

Pumpkin Risotto with Parmesan

Perhaps there’s no better way to welcome the subtle shift of seasons than with a bowl of creamy pumpkin risotto, its rich flavors a gentle nod to the coming autumn. This dish, with its velvety texture and comforting warmth, is a quiet celebration of simplicity and depth.

Ingredients

• 1 cup Arborio rice (or any short-grain rice)
• 4 cups chicken or vegetable broth (keep warm on the stove)
• 1 cup pumpkin puree (homemade or canned)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 small onion, finely diced
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp nutmeg (optional, for warmth)

Instructions

1. In a large pan, heat the olive oil and 1 tbsp butter over medium heat until the butter melts.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the Arborio rice, coating it well with the oil and butter, and toast for 2 minutes until the edges become slightly translucent.
4. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next. This process should take about 18-20 minutes.
5. Once the rice is al dente and the mixture is creamy, fold in the pumpkin puree, Parmesan cheese, remaining butter, salt, pepper, and nutmeg. Stir gently to combine and heat through for another 2 minutes.
6. Remove from heat and let the risotto sit for 2 minutes to thicken slightly before serving.

With its creamy consistency and the sweet earthiness of pumpkin balanced by the sharpness of Parmesan, this risotto is a dish that comforts and satisfies. Serve it in shallow bowls, garnished with a sprinkle of extra Parmesan and a drizzle of olive oil for a touch of elegance.

Fresh Pumpkin Pancakes with Maple Syrup

There’s something deeply comforting about the aroma of pancakes wafting through the kitchen on a quiet morning, especially when they’re infused with the earthy sweetness of fresh pumpkin. This recipe, a humble homage to autumn’s bounty, pairs beautifully with the rich, amber flow of maple syrup, creating a breakfast that feels like a warm embrace.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift before measuring)
• 2 tbsp granulated sugar (adjust to taste)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon (or a pumpkin spice blend for extra warmth)
• 1/4 tsp salt
• 3/4 cup fresh pumpkin puree (homemade or canned, but avoid pumpkin pie filling)
• 3/4 cup buttermilk (or milk with 1 tsp vinegar added, let sit for 5 minutes)
• 1 large egg (room temperature blends more smoothly)
• 2 tbsp unsalted butter, melted (or any neutral oil)
• 1 tsp vanilla extract (pure for the best flavor)
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
2. In another bowl, mix the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; a few lumps are okay to avoid overmixing.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve warm with maple syrup. For an extra touch, top with toasted pecans or a dollop of whipped cream.

As you take your first bite, the pancakes reveal a tender, fluffy interior with a subtle spice that complements the pumpkin’s natural sweetness. Drizzled generously with maple syrup, they’re a delightful way to welcome the day, perhaps even better when shared with someone special.

Pumpkin and Spinach Lasagna

On a quiet evening, when the air carries the first hints of autumn, there’s something deeply comforting about layering flavors and textures into a dish that feels like a warm embrace. This pumpkin and spinach lasagna, with its creamy richness and earthy undertones, is just that—a dish to savor slowly, bite by bite.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup pumpkin puree (homemade or canned)
• 1 cup ricotta cheese
• 1 egg, lightly beaten
• 1/4 tsp nutmeg, freshly grated (adjust to taste)
• 2 cups fresh spinach, roughly chopped
• 9 lasagna noodles, uncooked
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 1/2 cups marinara sauce
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
2. In a skillet over medium heat, sauté the onion in olive oil until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
3. In a bowl, mix the pumpkin puree, ricotta cheese, beaten egg, nutmeg, salt, and pepper until well combined. Stir in the sautéed onion and garlic.
4. Layer 3 lasagna noodles at the bottom of the prepared dish. Spread half of the pumpkin mixture over the noodles, then sprinkle with half of the chopped spinach.
5. Repeat the layers: noodles, remaining pumpkin mixture, and remaining spinach. Top with the final layer of noodles.
6. Pour marinara sauce evenly over the top layer of noodles. Sprinkle with mozzarella and Parmesan cheeses.
7. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 20 minutes, or until the cheese is bubbly and golden.
8. Let the lasagna stand for 10 minutes before slicing. This allows the layers to set, making it easier to serve.

Golden and inviting, this lasagna marries the sweetness of pumpkin with the freshness of spinach, all enveloped in melted cheese. Serve it with a crisp green salad to contrast its creamy texture, or enjoy a slice on its own for a truly comforting meal.

Pumpkin and Chickpea Curry

Just like the slow fade of summer into autumn, this Pumpkin and Chickpea Curry is a gentle transition of flavors, warming the soul with its rich, spiced aroma and comforting texture. It’s a dish that invites you to pause and savor each spoonful, much like the quiet moments we often overlook in our busy lives.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder (adjust to taste)
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• Salt to taste

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Sprinkle the curry powder over the onion mixture, stirring to coat evenly, and cook for 1 minute to toast the spices.
5. Pour in the pumpkin puree, chickpeas, coconut milk, and vegetable broth, stirring to combine.
6. Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for 20 minutes, stirring occasionally.
7. Season with salt to taste before serving.

Offering a velvety texture with a hint of sweetness from the pumpkin and a subtle earthiness from the chickpeas, this curry is a harmonious blend of flavors. Serve it over a bed of fluffy rice or with a side of warm naan for a complete meal that feels like a hug in a bowl.

Pumpkin and Bacon Pasta

Now, as the evening light fades, there’s something deeply comforting about the idea of a dish that marries the earthy sweetness of pumpkin with the smoky richness of bacon. This pumpkin and bacon pasta is a celebration of autumn’s bounty, a simple yet profound dish that feels like a warm embrace on a cool evening.

Ingredients

• 8 oz pasta (such as penne or fusilli, for better sauce adherence)
• 4 slices bacon, chopped (thick-cut for more texture)
• 1 cup pumpkin puree (not pie filling)
• 1/2 cup heavy cream (for a richer sauce, substitute with half-and-half)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1/4 tsp nutmeg (freshly grated elevates the dish)
• Salt and pepper (adjust to taste)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Transfer bacon to a paper towel-lined plate, leaving the fat in the skillet.
3. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic to avoid bitterness.
4. Stir in the pumpkin puree, heavy cream, and nutmeg. Cook the mixture on low heat, stirring constantly, until well combined and heated through, about 3-4 minutes.
5. Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together until the pasta is evenly coated with the sauce. If the sauce is too thick, add more pasta water a tablespoon at a time.
6. Mix in the cooked bacon and grated Parmesan cheese. Season with salt and pepper to taste. Serve immediately with extra Parmesan on top.

Here, the creamy pumpkin sauce clings to each noodle, punctuated by the crisp bacon bits, offering a delightful contrast in textures. For an extra touch of elegance, garnish with a sprinkle of fresh sage leaves or a drizzle of truffle oil before serving.

Pumpkin Spice Latte Cupcakes

Under the soft glow of the kitchen light, the aroma of pumpkin and spice begins to weave its magic, promising a treat that’s as comforting as it is indulgent. These cupcakes, a homage to the beloved autumn beverage, offer a moment of warmth and sweetness in every bite.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed (adds moisture and depth)
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for better incorporation)
• 1 tsp vanilla extract
• 1/2 cup strong brewed coffee, cooled (enhances the pumpkin flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
3. In a large bowl, beat the granulated sugar, brown sugar, pumpkin puree, and oil until smooth. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Alternately add the dry ingredients and the cooled coffee to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to dense cupcakes.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Velvety and moist, these cupcakes carry the essence of fall in every forkful. Serve them with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of warmth, or enjoy them as they are, letting the pumpkin and coffee notes shine.

Pumpkin and Goat Cheese Tart

On a quiet evening like this, when the air carries the first whispers of autumn, there’s something deeply comforting about the idea of a pumpkin and goat cheese tart. It’s a dish that marries the earthy sweetness of pumpkin with the tangy creaminess of goat cheese, creating a harmony of flavors that feels both sophisticated and homely.

Ingredients

• 1 1/2 cups all-purpose flour (for a flakier crust, chill the flour before using)
• 1/2 cup unsalted butter, cold and cubed (keep it cold for the best texture)
• 3-4 tbsp ice water (just enough to bring the dough together)
• 1 cup pumpkin puree (homemade or canned, but ensure it’s pure pumpkin)
• 4 oz goat cheese, softened (for easier mixing)
• 2 large eggs (room temperature blends more smoothly)
• 1/4 cup heavy cream (for richness, can substitute with half-and-half)
• 1 tbsp honey (adjust to taste, depending on the sweetness of your pumpkin)
• 1/2 tsp salt (enhances all the flavors)
• 1/4 tsp ground nutmeg (freshly grated adds a brighter flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
4. Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press it gently into the pan and trim the excess. Chill for 15 minutes to prevent shrinking.
5. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
6. In a medium bowl, whisk together the pumpkin puree, softened goat cheese, eggs, heavy cream, honey, and nutmeg until smooth. Tip: A hand mixer can make this step quicker and ensure a smoother filling.
7. Pour the filling into the pre-baked crust and smooth the top with a spatula. Bake for 25-30 minutes, or until the filling is set and the edges are golden.
8. Let the tart cool on a wire rack for at least 10 minutes before slicing. Tip: Allowing it to cool slightly makes it easier to cut and enhances the flavors.

Golden and inviting, this tart offers a creamy texture with a crisp crust, a perfect balance that’s delightful on its own or with a drizzle of honey for extra sweetness. Serve it warm to highlight the goat cheese’s tanginess or at room temperature to appreciate the pumpkin’s depth.

Pumpkin and Black Bean Chili

Yesterday, as the leaves began their gentle descent, I found myself craving something that marries the warmth of autumn with the heartiness of a meal that comforts from the inside out. This dish, with its rich hues and inviting aroma, does just that.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tbsp chili powder (adjust to taste)
• 1 tsp ground cumin
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) pumpkin puree
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups vegetable broth
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic, chili powder, and cumin; cook until fragrant, about 30 seconds.
4. Add black beans, pumpkin puree, diced tomatoes with their juice, and vegetable broth to the pot.
5. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
6. Season with salt to taste before serving.

Perfectly balanced between creamy and hearty, this chili offers a subtle sweetness from the pumpkin, contrasted beautifully by the earthy black beans. Serve it with a dollop of sour cream or over a bed of quinoa for an extra layer of texture.

Pumpkin Seed Pesto Pasta

Venturing into the heart of autumn’s embrace, this dish brings a cozy warmth to your table, blending the earthy tones of pumpkin seeds with the fresh vibrancy of basil in a pesto that dances lightly over pasta.

Ingredients

• 2 cups fresh basil leaves (packed tightly for maximum flavor)
• 1/2 cup roasted pumpkin seeds (for a nutty depth)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 garlic cloves (minced finely to avoid overpowering)
• 1/2 cup olive oil (or any neutral oil, adjust for desired consistency)
• 8 oz pasta of choice (linguine or spaghetti works beautifully)
• Salt (to taste, but start with 1/4 tsp)

Instructions

1. Bring a large pot of salted water to a boil over high heat for the pasta.
2. While waiting for the water to boil, combine basil, pumpkin seeds, Parmesan, and garlic in a food processor. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Taste and adjust salt if needed.
4. Once the water is boiling, add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
5. Reserve 1/2 cup of pasta water, then drain the pasta and return it to the pot.
6. Add the pesto to the pasta, tossing to coat evenly. If the pesto is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
7. Serve immediately, garnished with extra Parmesan and a sprinkle of pumpkin seeds for crunch.

Just as the seasons change, so does the way we crave comfort. This pumpkin seed pesto pasta offers a creamy texture with a surprising crunch, its flavors deep yet bright, perfect for a quiet evening or a gathering of close friends.

Pumpkin and Apple Muffins

How the warmth of autumn seems to linger in every bite of these pumpkin and apple muffins, a comforting embrace on a crisp morning. The blend of spices and the sweetness of apple create a harmony that feels like home.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon (or more for extra warmth)
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1/4 cup packed light brown sugar
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for best results)
• 1 tsp vanilla extract
• 1 1/2 cups diced apple (peeled or unpeeled, based on texture preference)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
3. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined to avoid tough muffins.
5. Gently stir in the diced apples, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Fresh from the oven, these muffins boast a tender crumb and a moist interior, with the apples adding a delightful texture contrast. Enjoy them warm with a dab of butter or a drizzle of honey for an extra touch of sweetness.

Pumpkin and Sage Gnocchi

Kneading the dough for pumpkin and sage gnocchi feels like a quiet autumn afternoon, where the air is crisp and the kitchen is warm. This dish, with its tender pillows of gnocchi, carries the earthy sweetness of pumpkin and the aromatic whisper of sage, making it a comforting meal that hugs you from the inside.

Ingredients

• 1 cup pumpkin puree (homemade or canned, but ensure it’s not pumpkin pie filling)
• 1 large egg (lightly beaten, to bind the dough)
• 2 cups all-purpose flour (plus extra for dusting, as needed)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp nutmeg (freshly grated for the best flavor)
• 2 tbsp unsalted butter (or olive oil for a dairy-free version)
• 8 fresh sage leaves (plus more for garnish, if desired)
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions

1. In a large mixing bowl, combine the pumpkin puree, beaten egg, and salt. Mix until smooth.
2. Gradually add the flour and nutmeg to the pumpkin mixture, stirring until a soft dough forms. Tip: The dough should be slightly sticky but manageable. If too sticky, add a little more flour.
3. Turn the dough onto a floured surface and knead gently for about 2 minutes, until smooth. Tip: Avoid over-kneading to keep the gnocchi light.
4. Divide the dough into 4 equal parts. Roll each part into a long rope, about 1/2 inch in diameter.
5. Cut each rope into 1-inch pieces. Optionally, roll each piece against the back of a fork to create ridges.
6. Bring a large pot of salted water to a boil. Cook the gnocchi in batches, about 1-2 minutes, until they float to the surface. Tip: Don’t overcrowd the pot to ensure even cooking.
7. While the gnocchi cook, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until crisp, about 1 minute.
8. Using a slotted spoon, transfer the cooked gnocchi to the skillet. Toss gently to coat with the sage butter.
9. Serve immediately, garnished with additional sage leaves and a sprinkle of Parmesan cheese if desired.

Pumpkin and sage gnocchi offers a delightful contrast of textures, from the soft, pillowy gnocchi to the crisp sage leaves. The nutmeg adds a subtle warmth, making this dish perfect for a cozy dinner. For an extra touch, drizzle with a bit of browned butter before serving to deepen the flavors.

Pumpkin and Coconut Curry Soup

Remembering the first time I stirred together pumpkin and coconut milk, the kitchen filled with a warmth that seemed to slow time itself. This soup, a blend of earthy sweetness and creamy richness, has become a quiet comfort on evenings when the world outside feels too brisk.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 small onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated (adjust to taste)
• 1 can (15 oz) pumpkin puree
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 tsp curry powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 tbsp lime juice (freshly squeezed preferred)

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion to the pot, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
4. Whisk in pumpkin puree, coconut milk, and vegetable broth until smooth.
5. Bring the mixture to a gentle boil, then reduce heat to low, simmering uncovered for 15 minutes to meld flavors.
6. Season with curry powder, salt, and black pepper, adjusting to your preference.
7. Finish by stirring in lime juice for a bright contrast to the rich soup.

Curling up with a bowl of this soup, the velvety texture and harmonious blend of spices invite a moment of pause. For an extra touch, garnish with toasted coconut flakes or a drizzle of coconut milk to elevate the presentation.

Pumpkin and Chocolate Chip Cookies

Kindly, as the leaves begin to turn and the air carries a whisper of autumn, there’s a certain comfort in the warmth of the oven and the sweet, spiced aroma of pumpkin and chocolate chip cookies filling the kitchen. These cookies, with their soft centers and crisp edges, are a tender embrace of seasonal flavors and the simple joy of baking.

Ingredients

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup unsalted butter, softened (or coconut oil for a dairy-free option)
• 1 cup granulated sugar (adjust to taste)
• 1 large egg (room temperature for better mixing)
• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon (or pumpkin pie spice for extra warmth)
• 1 cup semi-sweet chocolate chips (dark or milk chocolate can also be used)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes, to ensure a tender cookie.
3. Beat in the egg and pumpkin puree until well combined, scraping down the sides of the bowl as needed for uniform mixing.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon to evenly distribute the leavening agents and spices.
5. Gradually add the dry ingredients to the wet, mixing just until combined to avoid overworking the dough, which can lead to tough cookies.
6. Fold in the chocolate chips until evenly distributed throughout the dough for a bit of sweetness in every bite.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft, for the perfect texture contrast.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.

Here, the cookies emerge with a delightful chewiness, their pumpkin flavor subtly spiced and perfectly complemented by the melty chocolate chips. Enjoy them with a cold glass of milk or crumbled over vanilla ice cream for an autumnal dessert that feels like home.

Pumpkin and Caramelized Onion Pizza

Kindly imagine the warmth of autumn evenings, where the air carries the sweet scent of pumpkin mingled with the deep, savory notes of caramelized onions. This pizza brings those flavors together in a harmony that feels both comforting and indulgent.

Ingredients

• 1 pre-made pizza dough (or homemade, for extra love)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 large onion, thinly sliced (yellow or sweet onions work best)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp sugar (helps caramelize the onions)
• 1 cup shredded mozzarella cheese (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp ground nutmeg (for a warm spice note)
• 1 tbsp balsamic glaze (optional, for drizzling)

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up.
2. Heat olive oil in a skillet over medium heat. Add the sliced onions and sugar, stirring occasionally until they are golden brown and caramelized, about 15-20 minutes.
3. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
4. Spread the pumpkin puree evenly over the dough, leaving a small border for the crust. Sprinkle with salt and nutmeg.
5. Distribute the caramelized onions over the pumpkin puree, then top with shredded mozzarella cheese.
6. Transfer the pizza to the preheated pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
7. Drizzle with balsamic glaze before serving, if desired. Tip: Let the pizza cool for a minute before slicing to prevent the toppings from sliding off.

Unbelievably, each bite offers a creamy texture from the pumpkin, contrasted by the sweet sharpness of the onions, all atop a crispy crust. Serve it with a side of arugula salad to cut through the richness, or enjoy it as is for a cozy night in.

Pumpkin and Lentil Stew

Under the soft glow of the kitchen light, there’s something deeply comforting about stirring a pot of pumpkin and lentil stew, the aromas weaving through the air like autumn leaves dancing in the wind.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 3 cups pumpkin, cubed (about 1 small pumpkin)
• 4 cups vegetable broth (adjust saltiness to taste)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic and cook for another minute until fragrant.
4. Add rinsed lentils, cubed pumpkin, vegetable broth, cumin, and smoked paprika to the pot.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until lentils and pumpkin are tender.
6. Season with salt and pepper to taste, remembering the broth may already be salty.
7. Garnish with fresh parsley before serving.

Once ladled into bowls, the stew reveals its heartiness, with the pumpkin melting into the lentils, creating a velvety texture that’s both nourishing and subtly spiced. Serve it with a slice of crusty bread to soak up every last bit, or over a bed of quinoa for an extra protein boost.

Pumpkin and Pecan Pie Bars

Cool autumn evenings call for comforting treats that blend the warmth of spices with the richness of seasonal flavors. These pumpkin and pecan pie bars are a delightful twist on classic holiday desserts, offering a perfect balance of creamy and crunchy textures in every bite.

Ingredients

• 1 1/2 cups graham cracker crumbs (or any similar biscuit crumbs)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted (for a richer flavor)
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1/2 cup packed brown sugar (adjust to taste)
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp salt (enhances all flavors)
• 1 tsp ground cinnamon (or a mix of pumpkin pie spices)
• 1/4 tsp ground nutmeg (freshly grated if possible)
• 1/2 cup heavy cream (for a smoother filling)
• 1 cup chopped pecans (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
4. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla extract, salt, cinnamon, and nutmeg until smooth. Gently stir in the heavy cream to combine.
5. Pour the pumpkin mixture over the pre-baked crust, spreading it evenly. Sprinkle the chopped pecans on top.
6. Bake for 35-40 minutes, or until the filling is set and the edges are lightly browned. A toothpick inserted into the center should come out clean.
7. Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before slicing to ensure clean cuts.

Soft pumpkin filling contrasts beautifully with the crisp pecan topping, creating a dessert that’s as pleasing to the eye as it is to the palate. Serve these bars chilled with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent touch.

Pumpkin and Ginger Smoothie

Falling leaves and the crisp air of autumn bring a longing for warmth and spice, a craving perfectly met by this Pumpkin and Ginger Smoothie. It’s a blend that whispers of cozy mornings and the gentle embrace of seasonal flavors, inviting you to savor each sip slowly.

Ingredients

• 1 cup pumpkin puree (homemade or canned, but ensure it’s pure pumpkin)
• 1 tbsp fresh ginger, grated (adjust for more or less spice)
• 1 cup almond milk (or any milk of choice for creaminess)
• 1 tbsp honey (maple syrup works as a vegan alternative)
• 1/2 tsp cinnamon (adds warmth, adjust to taste)
• 1/4 tsp nutmeg (a pinch enhances the pumpkin flavor)
• 1 cup ice cubes (for a chilled, refreshing texture)

Instructions

1. In a blender, combine the pumpkin puree and grated ginger, blending briefly to mix.
2. Add the almond milk, honey, cinnamon, and nutmeg to the blender. Tip: Scrape down the sides to ensure all ingredients are fully incorporated.
3. Blend on high for 30 seconds, or until the mixture is smooth and uniform. Tip: If the smoothie is too thick, add a splash more almond milk to reach your desired consistency.
4. Add the ice cubes last, blending again until the smoothie is frothy and cold. Tip: For a smoother texture, let the blender run a few extra seconds after the ice is fully crushed.

Mellow yet invigorating, this smoothie balances the earthy sweetness of pumpkin with the sharp zest of ginger. Serve it in a hollowed-out small pumpkin for an autumnal touch, or simply enjoy its velvety texture as is, a comforting embrace in a glass.

Summary

Delightful as the autumn breeze, this roundup of 20 fresh pumpkin recipes is your ticket to a season full of flavor. From savory to sweet, there’s something for every home cook to love. We’d be thrilled if you tried these dishes, shared your favorites in the comments, and pinned the recipes to spread the fall cheer. Happy cooking!