5 Delicious Pumpkin Recipes for Fall Feast

Pumpkin season is upon us, which means cozy fall flavors are at our fingertips. Whether you're a pumpkin enthusiast or just looking to spice up your autumn meals, here are five delicious pumpkin recipes to transform your fall feast into a memorable culinary adventure.

1. Creamy Pumpkin Soup

A warm bowl of soup is the perfect way to kick off a fall dinner.

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 large carrot, chopped
• 1 (15 oz) can of pumpkin puree
• 3 cups chicken broth
• 1 cup heavy cream
• ¹⁄₂ teaspoon ground nutmeg
• Salt and pepper to taste

Instructions:

1. In a large saucepan, melt butter over medium heat. Add onions and carrots, cooking until the onion is translucent.
2. Stir in the pumpkin puree, chicken broth, and nutmeg. Bring to a simmer.
3. Reduce heat to low, cover, and let simmer for 15 minutes.
4. Use an immersion blender to puree until smooth. Alternatively, transfer soup to a blender in batches.
5. Return to heat, add heavy cream, salt, and pepper. Heat through but do not boil.

2. Pumpkin Gnocchi with Sage Butter

For a delightful twist on traditional gnocchi:

• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 egg
• Salt to taste
• ¹⁄₂ cup unsalted butter
• 12 fresh sage leaves

Instructions:

1. Mix pumpkin, flour, egg, and salt until a dough forms. Add more flour if sticky.
2. Roll dough into ropes and cut into small pieces.
3. Boil gnocchi until they float, then remove with a slotted spoon.
4. In a pan, melt butter over medium heat. Add sage leaves, cooking until butter turns slightly brown and sage crisps.
5. Toss gnocchi in the sage butter to coat.

3. Pumpkin Spice Cheesecake

No fall feast is complete without a dessert like this:

• 1 ¹⁄₂ cups graham cracker crumbs
• ¹⁄₃ cup sugar
• ¹⁄₂ cup melted butter
• 24 oz cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 3 eggs
• 1 teaspoon cinnamon
• ¹⁄₄ teaspoon each of nutmeg, ginger, and cloves

Instructions:

1. Preheat oven to 350°F (175°C). Mix crumbs, sugar, and butter for crust. Press into a springform pan.
2. Beat cream cheese, sugar, and vanilla until smooth. Add pumpkin, eggs, and spices, mixing just until combined.
3. Pour over crust. Bake for 60-70 minutes, or until the center is almost set.
4. Cool, then refrigerate for several hours or overnight before serving.

4. Savory Pumpkin Risotto

Here’s how you can make a flavorful pumpkin risotto:

• 1 small pumpkin, peeled and cubed
• 1 cup Arborio rice
• 1 onion, finely chopped
• 3 cups vegetable or chicken broth
• ¹⁄₂ cup white wine (optional)
• ¹⁄₄ cup grated Parmesan
• Fresh thyme for garnish

Instructions:

1. Roast pumpkin at 375°F (190°C) until tender.
2. In a large pan, sauté onion in olive oil until translucent.
3. Add rice, stir to coat with oil. If using, add wine until absorbed.
4. Gradually add broth, stirring, until rice is creamy.
5. Stir in roasted pumpkin, cook until warmed, then add Parmesan. Garnish with thyme.

5. Pumpkin and Black Bean Chili

Spice up your fall evening with this hearty chili:

• 1 pound ground beef or turkey (optional for vegetarian)
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 (15 oz) can black beans, drained
• 1 (15 oz) can pumpkin puree
• 1 (14.5 oz) can diced tomatoes
• 1 can green chilies
• 1 tablespoon chili powder
• Salt, pepper, cumin, and oregano to taste

Instructions:

1. Brown meat if using, then cook onions and garlic until soft.
2. Add beans, pumpkin, tomatoes, chilies, and spices. Simmer for 20-30 minutes.
3. Season to taste and serve with desired toppings.

🍁 Note: These recipes can be adjusted for dietary preferences; try using coconut milk for dairy-free options or skip the meat for a vegetarian twist.

As autumn leaves fall, these pumpkin recipes are here to ensure your kitchen stays warm and inviting. From the comforting creaminess of pumpkin soup to the indulgent layers of pumpkin spice cheesecake, each dish captures the essence of the season. You’ll find that incorporating pumpkin into your meals not only adds unique flavors but also brings the health benefits of this seasonal gourd.

Can I use fresh pumpkin instead of canned?

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Yes, you can use fresh pumpkin, just ensure you roast and puree it for the recipes that call for canned pumpkin.

How can I make these recipes vegan?

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Substitute dairy with plant-based alternatives like coconut cream, replace eggs with flax eggs, and use vegetable broth.

What’s the best way to store leftover pumpkin?

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Store in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.