15 Savory Pumpkin Recipes

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.

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.

Crookneck squash or pumpkin also works well in this recipe.

This super-creamy lasagna is perfect for a vegetarian main course. What makes it especially unusual is that it's made without tomato sauce.

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.

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.

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.

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.

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.

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.

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.

F&W’s Justin Chapple likes mixing canned pumpkin puree into his silky, buttery mashed potatoes for extra color and great flavor.

Pumpkin and prawns are the perfect pair in this creamy pumpkin bisque with leeks, white wine and spices.

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.