As the leaves change colors and the air grows crisp, our minds turn to the flavors of fall. And what better way to celebrate the season than with a dish that combines the comforting warmth of pumpkin with the savory depth of herbs and spices? In this article, we’ll explore 18 deliciously flavorful savory pumpkin recipes that are sure to become new favorites in your kitchen.
From creamy pasta dishes to hearty soups and stews, these recipes showcase the versatility of pumpkin as a cooking ingredient. Whether you’re in the mood for something comforting and familiar or innovative and adventurous, there’s something on this list for everyone. So grab a cup of apple cider and let’s dive into the wonderful world of savory pumpkin recipes!
Savory Pumpkin and Sage Risotto
A creamy and comforting risotto infused with the warm flavors of pumpkin, sage, and Parmesan cheese.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup canned pumpkin puree
– 2 tablespoons unsalted butter
– 2 teaspoons dried sage leaves
– Salt and pepper, to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium-high. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
5. Add the pumpkin puree, butter, and sage leaves. Stir to combine.
6. Add 1/2 cup of warmed broth and stir until absorbed. Repeat this process, adding the broth in 1/2-cup increments, and stirring until absorbed, for about 20-25 minutes or until the rice is cooked.
7. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: Approximately 25-30 minutes
Pumpkin and Goat Cheese Tart
Celebrate the flavors of fall with this sweet and savory tart, featuring roasted pumpkin and creamy goat cheese.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup roasted pumpkin puree
– 1/4 cup crumbled goat cheese
– 1/4 cup chopped fresh sage
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together pumpkin puree, goat cheese, and chopped sage.
4. Spread the pumpkin-goat cheese mixture evenly over the center of the pastry, leaving a 1-inch border around the edges.
5. Fold the edges of the pastry up over the filling, pressing gently to seal.
6. Brush the pastry with honey and sprinkle with salt and pepper to taste.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Spicy Pumpkin and Black Bean Soup
Spicy Pumpkin and Black Bean Soup Recipe
Warm up with this creamy and spicy soup that combines the sweetness of pumpkin with the earthiness of black beans. Perfect for a cozy fall or winter evening!
Ingredients:
– 1 small to medium-sized pumpkin, peeled and cubed
– 1 can (14.5 oz) black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 can (14.5 oz) coconut milk
– Fresh cilantro leaves for garnish
Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, cumin, smoked paprika, and cayenne pepper; cook until the onion is translucent.
3. Add cubed pumpkin, black beans, vegetable broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Roasted Pumpkin and Garlic Hummus
Elevate your hummus game with this seasonal twist, combining roasted pumpkin with aromatic garlic for a rich and creamy dip.
Ingredients:
– 1 medium-sized pumpkin (about 2 lbs), peeled and cubed
– 3 cloves of garlic, minced
– 1 cup chickpeas, drained and rinsed
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: paprika, parsley, or other herbs for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the pumpkin cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a blender or food processor, combine roasted pumpkin, garlic, chickpeas, lemon juice, tahini, and remaining olive oil. Blend until smooth.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature, garnished with paprika, parsley, or other herbs if desired.
Cooking Time: 40-50 minutes (including roasting time)
Pumpkin and Spinach Stuffed Shells
This recipe combines the warmth of pumpkin with the earthiness of spinach, all wrapped up in a deliciously cheesy stuffed shell. Perfect for a cozy fall dinner or as a creative twist on traditional stuffed shells.
Ingredients:
– 12 jumbo pasta shells
– 1 medium pumpkin, cooked and mashed
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions. Drain and set aside.
3. In a mixing bowl, combine mashed pumpkin, spinach, ricotta cheese, Parmesan cheese, and egg. Mix well.
4. Stuff each cooked pasta shell with the pumpkin-spinach mixture.
5. Place stuffed shells in a baking dish and top with marinara sauce and shredded mozzarella cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Savory Pumpkin and Cheddar Muffins
These savory muffins are perfect for a fall or winter brunch, packed with the warmth of pumpkin and the richness of cheddar.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup canned pumpkin puree
– 1/2 cup shredded cheddar cheese
– 1 large egg
– 1/2 cup milk
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flours, sugar, salt, and baking powder.
3. In a large bowl, combine pumpkin puree, cheddar cheese, egg, milk, and melted butter. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Pumpkin and Chorizo Empanadas
These empanadas combine the warm, comforting flavors of pumpkin and chorizo with a crispy pastry crust. Perfect as an appetizer or snack.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup grated cheddar cheese
– 1/2 cup cooked, mashed pumpkin
– 2 tablespoons chopped fresh cilantro
– 1/4 cup sliced chorizo sausage
– 1 egg, beaten (for brushing pastry)
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour and salt.
3. Add butter and use a pastry blender or fingers to work into a crumbly mixture.
4. Gradually add water until dough forms.
5. Divide dough into 8-10 equal pieces.
6. Roll out each piece into a thin circle.
7. Place 1 tablespoon pumpkin, 1/2 tablespoon chorizo, and 1/4 teaspoon cilantro on one half of the circle.
8. Fold dough over filling and press edges to seal.
9. Brush with beaten egg and bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Creamy Pumpkin and Mushroom Pasta
A flavorful and comforting fall-inspired pasta dish that combines the warmth of pumpkin with the earthiness of mushrooms.
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 1 small pumpkin, cooked and pureed
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 teaspoon dried sage
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5 minutes.
4. Stir in pumpkin puree, heavy cream, and dried sage. Bring mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Combine cooked pasta with the creamy mushroom-pumpkin sauce. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Pumpkin and Lentil Curry
Warm up with this comforting and nutritious curry made with roasted pumpkin, red lentils, and aromatic spices. Perfect for a cozy night in or as a flavorful addition to your meal prep routine.
Ingredients:
– 1 medium pumpkin (about 2 lbs), peeled and cubed
– 1 cup red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the pumpkin cubes on a baking sheet for 30-40 minutes, or until tender.
3. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic, cumin, coriander, turmeric, salt, and pepper. Cook for 1 minute.
5. Add the roasted pumpkin, lentils, and vegetable broth to the pot. Simmer for 20-25 minutes, or until the lentils are tender.
6. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: Approximately 45-50 minutes
Savory Pumpkin and Herb Bread
This hearty bread combines the warmth of pumpkin with the brightness of fresh herbs, perfect for a cozy fall evening or as a side to your favorite soup.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 cup warm water
– 2 tablespoons olive oil
– 1/4 cup chopped fresh rosemary and thyme
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, salt, sugar, and yeast.
3. Add warm water, olive oil, pumpkin, rosemary, and thyme. Mix until a shaggy dough forms.
4. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and shape into a round loaf. Brush with beaten egg for a golden glaze.
7. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cooking Time: 35-40 minutes
Pumpkin and Bacon Quiche
Pumpkin and Bacon Quiche: A savory and sweet twist on a classic quiche recipe, perfect for fall gatherings or brunches.
Ingredients:
– 1 9-inch pie crust
– 2 cups cooked pumpkin puree
– 6 slices of bacon, diced
– 2 large eggs
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh herbs (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a skillet, cook the diced bacon until crispy. Drain on paper towels.
4. In a separate bowl, whisk together eggs, heavy cream, salt, and pepper.
5. Arrange the cooked pumpkin puree in the pie crust, followed by the crumbled bacon and grated cheese.
6. Pour the egg mixture over the filling and smooth out the top.
7. Bake for 40-45 minutes or until the edges are golden brown and the center is set.
Cooking Time: 40-45 minutes
Pumpkin and Kale Stuffed Peppers
This autumnal recipe combines the natural sweetness of pumpkin with the earthy flavor of kale, all wrapped up in a vibrant bell pepper package. Perfect for a cozy fall dinner or as a healthy lunch option.
Ingredients:
– 4 bell peppers, any color
– 1 medium pumpkin, cooked and mashed
– 2 cups curly kale, stems removed and chopped
– 1/2 cup quinoa
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for an extra burst of flavor)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers, removing seeds and membranes. Place in a baking dish.
3. In a bowl, mix together mashed pumpkin, chopped kale, quinoa, and olive oil. Season with salt and pepper to taste.
4. Stuff each bell pepper with the pumpkin-kale mixture, filling to the top.
5. Bake for 25-30 minutes or until peppers are tender.
6. Optional: Sprinkle crumbled feta cheese on top of peppers before baking.
Cooking Time: 25-30 minutes
Savory Pumpkin and Feta Pancakes
A delicious twist on traditional pancakes, these savory treats are perfect for a fall brunch or as a unique appetizer. The sweetness of the pumpkin pairs perfectly with the tanginess of the feta cheese.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 cup milk
– 1/2 cup canned pumpkin puree
– 1/4 cup crumbled feta cheese
– 1 egg
– Butter or cooking spray for greasing the pan
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, salt, and baking powder.
3. In a separate bowl, whisk together milk, pumpkin puree, and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the crumbled feta cheese.
6. Drop batter by 1/4 cupfuls onto the preheated pan.
7. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
8. Flip and cook an additional 1-2 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Pumpkin and Chicken Enchiladas
A delicious twist on traditional enchiladas, this recipe combines the warmth of pumpkin with the savory flavor of chicken.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 1 cup canned pumpkin puree
– 1/2 cup enchilada sauce
– 6-8 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, combine cooked chicken, pumpkin puree, and enchilada sauce. Heat over medium heat until warm and well combined.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
4. To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken-pumpkin mixture onto the center of the tortilla. Roll up and place seam-side down in a baking dish. Repeat with remaining ingredients.
5. Top with shredded cheese and bake for 20-25 minutes or until the cheese is melted and bubbly.
6. Sprinkle with cilantro and serve hot.
Cooking Time: 20-25 minutes
Pumpkin and Sausage Stuffed Acorn Squash
This seasonal recipe combines the comforting flavors of pumpkin, sausage, and roasted squash for a hearty and satisfying fall meal.
Ingredients:
– 2 medium acorn squash (about 1 lb each)
– 1/4 cup pure pumpkin puree
– 1/2 pound sweet Italian sausage, casings removed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried sage
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a large skillet, cook the sausage over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the onion and garlic to the skillet and cook until softened.
5. Stir in the pumpkin puree, sage, salt, and pepper.
6. Stuff each squash half with the sausage mixture and drizzle with olive oil.
7. Roast for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Savory Pumpkin and Parmesan Polenta
Savory Pumpkin and Parmesan Polenta Recipe: A creamy and flavorful side dish that combines roasted pumpkin with the richness of parmesan cheese and the comfort of polenta.
Ingredients:
– 2 cups polenta cornmeal
– 4 cups water
– 1/2 cup roasted pumpkin puree (canned or fresh)
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup grated Parmesan cheese
Instructions:
1. Bring the polenta cornmeal and water to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 20-25 minutes or until the polenta is creamy.
2. Stir in roasted pumpkin puree, olive oil, salt, and black pepper.
3. Remove from heat and let it cool slightly.
4. Fold in grated Parmesan cheese until well combined.
Cooking Time: 30-40 minutes
Pumpkin and Shrimp Grits
Experience the warmth of fall with this creamy and flavorful dish, combining succulent shrimp, roasted pumpkin, and savory grits.
Ingredients:
– 1 cup stone-ground grits
– 4 cups water or vegetable broth
– 2 tablespoons butter
– 1 medium pumpkin (about 2 lbs), peeled and cubed
– 1 pound large shrimp, peeled and deveined
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large pot, bring the grits and water or broth to a boil. Reduce heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally.
3. While the grits cook, toss the pumpkin cubes with butter, salt, and pepper on a baking sheet. Roast in the oven for about 30-40 minutes, or until tender.
4. In a large skillet, sauté the shrimp in butter until pink and cooked through, about 2-3 minutes per side.
5. Stir the roasted pumpkin into the cooked grits. Add the shrimp and mix well.
6. Serve hot, topped with grated cheddar cheese if desired.
Cooking Time: About 45-50 minutes
Pumpkin and Turkey Chili
This hearty chili recipe combines the warmth of pumpkin with the comfort of turkey, perfect for a chilly fall or winter evening. With a blend of aromatic spices and tender vegetables, this dish is sure to become a new family favorite.
Ingredients:
– 1 lb ground turkey
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) pumpkin puree
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. Brown the turkey in a large pot over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the cumin, paprika, salt, and pepper.
4. Add the diced tomatoes, pumpkin puree, kidney beans, and water. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your fall cooking with these 18 delicious savory pumpkin recipes! From creamy pasta dishes to hearty breads, and from soups to quiches, these flavorful recipes showcase the versatility of pumpkin as an ingredient. Try Savory Pumpkin and Sage Risotto, Pumpkin and Goat Cheese Tart, or Spicy Pumpkin and Black Bean Soup for a taste of something new. Whether you’re in the mood for comfort food or a healthy meal option, there’s something on this list for everyone. So go ahead and give these recipes a try – your taste buds will thank you!
