What can I make with pumpkin? Delicious pumpkin recipes!

Welcome to the world of pumpkins! Pumpkins are the perfect ingredient for fall, and they’re not just for Halloween carving. Pumpkins are versatile and can be turned into a variety of delicious dishes. They are rich in beta-carotene, which is great for your eyesight and immune system. So, if you are looking for some pumpkin recipe inspiration, read on as we share some of the best and delicious pumpkin recipes.

Roasted Pumpkin Soup

Roasted Pumpkin Soup is a perfect starter for any dinner party or Thanksgiving feast. It’s easy to make and tastes delicious. Here’s how you can make it:

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small pumpkin, peeled, seeded, and cut into cubes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1 cup heavy cream
• Salt and black pepper, to taste

Instructions

1. Preheat your oven to 400°F.
2. Place the pumpkin cubes on a baking sheet and drizzle with 1 tablespoon of olive oil.
3. Roast for 30 minutes or until tender.
4. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
5. Add onion and garlic and sauté until tender.
6. Add the roasted pumpkin cubes and vegetable broth and bring to a boil.
7. Reduce heat and simmer for about 10 minutes.
8. Remove from heat and let cool for 10 minutes.
9. Add heavy cream and blend with an immersion blender until smooth.
10. Season with salt and pepper to taste.
11. Reheat soup and serve hot.

Pumpkin Pie

Pumpkin pie is a classic dessert that is perfect for Thanksgiving. This recipe uses homemade pumpkin puree, but you can also use canned puree if you prefer. Here’s how you can make it:

Ingredients

• 1 pie crust
• 2 cups pumpkin puree
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 eggs, beaten

Instructions

1. Preheat your oven to 425°F.
2. Roll out the pie crust and line a 9-inch pie dish with it.
3. In a large bowl, mix together the pumpkin puree, heavy cream, sugar, cinnamon, ginger, nutmeg, salt, and beaten eggs.
4. Pour the mixture into the pie crust.
5. Bake for 15 minutes at 425°F.
6. Reduce the temperature to 350°F and continue baking for 45 minutes, or until a toothpick inserted into the center of the pie comes out clean.
7. Remove from oven and let cool completely.
8. Refrigerate for at least 2 hours before serving.

Pumpkin Bread

Pumpkin bread is a great way to use up any leftover pumpkin puree. It’s also a wonderful breakfast or snack idea that everyone will enjoy. Here’s how you can make it:

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 2 eggs
• 1 1/2 cups pumpkin puree

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×5-inch loaf pan lightly with cooking spray.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
4. In a separate bowl, whisk together oil, sugar, and eggs until well combined.
5. Add the pumpkin puree and mix until well combined.
6. Add the dry ingredients and mix until just blended.
7. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Remove from oven and let cool in the pan for 10 minutes before transferring to wire racks to cool completely.

Pumpkin Risotto

Pumpkin risotto is a perfect fall and winter comfort food. It’s creamy, savory, and delicious. Here’s how you can make it:

Ingredients

• 1 small pumpkin, peeled, seeded, and cut into cubes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/4 cup grated Parmesan cheese
• Salt and black pepper, to taste

Instructions

1. In a large pot, heat oil over medium heat.
2. Add onion and garlic and sauté until tender.
3. Add pumpkin cubes and sauté for 5 minutes.
4. Add Arborio rice and sauté for 2-3 minutes.
5. Add 1 cup of broth and stir until absorbed.
6. Repeat with the remaining broth, adding it 1 cup at a time, stirring constantly until each cup of broth is fully absorbed before adding the next.
7. Cook until the rice is tender but still slightly firm to the bite and the risotto is creamy, about 20 minutes.
8. Remove from heat and stir in Parmesan cheese and season with salt and pepper to taste.
9. Serve hot.

Pumpkin Curry

Pumpkin curry is a great way to incorporate pumpkin into your dinner. This curry is sweet, spicy, and delicious. Here’s how you can make it:

Ingredients

• 1/4 cup vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1/2 teaspoon red pepper flakes
• 1 small pumpkin, peeled, seeded, and cut into cubes
• 1 cup vegetable broth
• 1 can (14 oz) coconut milk
• Salt and black pepper, to taste

Instructions

1. In a large pot, heat oil over medium heat.
2. Add onion and garlic and sauté until tender.
3. Add ginger and spices and cook for 1 minute.
4. Add pumpkin cubes and vegetable broth and bring to a boil.
5. Reduce heat, cover and simmer for about 15-20 minutes or until pumpkin is tender.
6. Stir in coconut milk and continue to simmer for another 10 minutes.
7. Season with salt and black pepper to taste.
8. Serve hot with steamed rice.

Roasted Pumpkin Seeds

Don’t throw away pumpkin seeds after carving pumpkins for Halloween. Instead, roast them for a crunchy snack. Here’s how you can make it:

Ingredients

• 1 cup pumpkin seeds
• 1 tablespoon olive oil
• Salt and black pepper, to taste

Instructions

1. Preheat your oven to 350°F.
2. Remove the pumpkin seeds from the pumpkin and remove any pulp or fibers.
3. Rinse the seeds in a colander under cold running water and pat dry with paper towels.
4. In a bowl, toss the seeds with olive oil, salt, and black pepper.
5. Spread the seeds out in a single layer on a baking sheet.
6. Bake for 20-25 minutes, or until lightly browned and crispy.
7. Remove from oven and let cool completely.
8. Store in an airtight container for up to 2 weeks.

Pumpkin Cheesecake Bars

If you love pumpkin and cheesecake, then you will love these pumpkin cheesecake bars. They are creamy, decadent, and perfect for fall. Here’s how you can make it:

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 3 packages (8 oz each) cream cheese, softened
• 1 can (15 oz) pumpkin puree
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 3 eggs
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F.
2. In a bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined.
3. Press the mixture into the bottom of a 9×13-inch baking dish and bake for 10 minutes.
4. In a large bowl, beat together the cream cheese, pumpkin puree, sour cream, heavy cream, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
5. Pour the mixture onto the crust.
6. Bake for 40-45 minutes or until set.
7. Let cool to room temperature and refrigerate for at least 2 hours.
8. Cut into bars and serve cold.

Pumpkin Smoothie

Pumpkin smoothie is a healthy and delicious drink that is perfect for breakfast or as an afternoon snack. Here’s how you can make it:

Ingredients

• 1 banana, frozen
• 1/2 cup pumpkin puree
• 1/2 cup unsweetened almond milk
• 1/4 cup plain Greek yogurt
• 1 tablespoon honey
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon vanilla extract
• A pinch of nutmeg
• A pinch of salt

Instructions

1. Add all of the ingredients to a blender and blend until smooth.
2. If the smoothie is too thick, add more almond milk until it reaches your desired consistency.
3. Pour into a glass and serve cold.

Pumpkin Chili

Pumpkin chili is a delicious and hearty meal that is perfect for colder months. The pumpkin gives the chili a creamy texture and a subtle sweetness. Here’s how you can make it:

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 pound ground beef
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup pumpkin puree
• 2 cups beef broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste

Instructions

1. Heat the oil in a large pot over medium-high heat.
2. Add onion and garlic and sauté until tender.
3. Add the ground beef and brown it, breaking it up into small pieces with a spoon.
4. Add the kidney beans, diced tomatoes, pumpkin puree, beef broth, chili powder, cumin, smoked paprika, salt, and pepper.
5. Stir to combine and bring to a boil.
6. Reduce heat and simmer for about 30 minutes, or until the chili has thickened.
7. Ladle into bowls and serve hot.

Baked Pumpkin Mac and Cheese

Baked pumpkin mac and cheese is a comfort food at its finest. It’s creamy, cheesy, and packed with pumpkin flavor. Here’s how you can make it:

Ingredients

• 1 pound elbow macaroni
• 4 tablespoons unsalted butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup pumpkin puree
• 2 cups milk
• 2 cups sharp cheddar cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/4 cup all-purpose flour
• 1 teaspoon ground mustard
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste

Instructions

1. Preheat your oven to 375°F.
2. Cook the macaroni according to the package directions until al dente.
3. Drain and transfer to a large bowl.
4. In a large pot, melt butter over medium heat.
5. Add onion and garlic and sauté until tender.
6. Add pumpkin puree and stir until well combined.
7. Add milk, cheddar cheese, Parmesan cheese, flour, mustard, smoked paprika, salt, and black pepper and whisk until smooth.
8. Cook, stirring constantly, for about 5-7 minutes, or until the sauce has thickened.
9. Pour the sauce over the macaroni and toss until the pasta is evenly coated.
10. Transfer the pasta to a greased 9×13-inch baking dish.
11. Bake for 25-30 minutes or until the top is golden brown and the cheese is bubbly.
12. Remove from oven and let cool for 5 minutes before serving.

Conclusion

Pumpkin is a versatile ingredient that