15 Savory Pumpkin Recipes
Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts
This rich, earthy dish featuring canned pumpkin puree was inspired by stovetop mac and cheese. The hazelnut and chive garnishes lend an elegant touch to this hearty pasta.
Pumpkin Soup with Creole Lobster
Most Thanksgivings include pumpkin in some guise. The Rushings' version is a pumpkin soup topped with lobster bathed in a spicy butter. The natural brininess of the lobster helps bring out all the deep, earthy flavor in the soup.
Winter Squash and Gruyère Gratin
Crookneck squash or pumpkin also works well in this recipe.
Pumpkin Lasagna with Ricotta and Swiss Chard
This super-creamy lasagna is perfect for a vegetarian main course. What makes it especially unusual is that it's made without tomato sauce.
Tea-Scented Pumpkin Soup
Han Feng lightly flavors this silky, creamy soup with Ceylon tea, garnishing it with a drizzle of roasted pumpkinseed oil. She always restocks her supply of the lovely, nutty oil whenever she's in New York.
Pumpkin Soup with Sage and Ham
Wine Pairing: Let a cool Sauvignon Blanc or Fumé Blanc from California bring its own combination of fruit and herbal flavors into play with the apple and sage of the soup.
Pumpkin and Yellow Split Pea Soup
Adding pumpkin to dal—the spicy, soupy Indian legume dish—results in a hearty, healthy soup with a lovely edge of sweetness.
You can roast fresh pumpkin for this dish or use canned unseasoned pumpkin puree, which is quicker. Like most lasagnes, this one is easier to cut if left to set for 10 minutes or so before serving.
Savory Pumpkin Scones with Gruyère and Sage
Rich but light, these savory scones partner equally well with bacon and eggs or a hearty soup, and they’re astoundingly good with country ham. The Gruyère becomes gooey inside the scones and forms crunchy bits after it oozes out during baking.
Pumpkin Soup with Fideos
This soup is based on a Sephardic (Spanish-Jewish) recipe. Though the dish is vegetarian, cooking the pumpkin with cinnamon and cloves gives the broth an “implied meatiness,” says Michael Solomonov. Toasted fideos (noodles) help thicken the soup and make it even more substantial.
Ginger-Roasted Winter Squash
For winter squash that is crispy on the outside and moist within, Melissa Perello halves each one, roasts it until soft, then cuts it into wedges and roasts it some more.
Tagliatelle with White Wine-Pumpkin Sauce
This pasta is comforting but light, adding a fresh squeeze of lemon juice in at the end complements the fennel well and gives a slightly sharp taste to the creaminess of the sauce.
Buttery Pumpkin Mashed Potatoes
F&W’s Justin Chapple likes mixing canned pumpkin puree into his silky, buttery mashed potatoes for extra color and great flavor.
Pumpkin Bisque with Spicy Shrimp
Pumpkin and prawns are the perfect pair in this creamy pumpkin bisque with leeks, white wine and spices.
Red Curry Pumpkin Soup
A little curry paste goes a long way in this recipe. You can use reduced-fat coconut milk if you’re looking to lighten up this soup even more.