26 Savory Pumpkin Recipes to Try This Fall
Pumpkin may be inherently sweet, but in savory situations, the autumnal squash truly shines. Branch out beyond the pumpkin bread and pumpkin pancakes, and explore our best recipes for savory pumpkin soups, roasted pumpkin, pumpkin pasta, and even pumpkin chili to enjoy the season's favorite gourd in a whole new light.
Roasted Pumpkin-and-Baby Kale Salad
Curried Pumpkin Soup
A warm bowl of this creamy pumpkin curry soup is the perfect start to any fall meal. Buttery sautéed mushrooms and onions create a delicious savory balance to the toasty curry powder and sweet pumpkin. In addition to the pumpkin puree, basic all-purpose flour and evaporated milk lend rich body to this aromatic curry-kissed soup without adding a ton of extra fat. While it certainly makes a great opening course, you could also ladle out dishes of our pumpkin curry soup alongside a tossed salad and crusty baguette for a light autumn lunch.
Pumpkin-and-Turnip Green Lasagna
TIP: Use no-boil lasagna noodles (we like Barilla brand), which will soak up moisture from the sauce and pumpkin.
Pumpkin-Buttermilk Biscuits with Crispy Ham and Honey Butter
Pumpkin gives these light and flaky biscuits a pretty orange hue and an earthy flavor that pairs well with honey butter and salty country ham. Be sure to use pure pumpkin puree, not pumpkin pie filling, which is sweetened and spiced.
Slow-Cooker Chicken Stew with Pumpkin and Wild Rice
This savory fall stew is filled with tender cubes of pumpkin, shredded chicken, and nutty wild rice in a creamy sauce. When choosing a pumpkin, look for a sugar or cheese pumpkin. Field pumpkins, which are larger in size, have watery, stringy flesh and are best used for decoration. Or substitute a butternut squash.
Pumpkin Ravioli with Sage Brown Butter
Smoky Pumpkin Hummus
Though pumpkin-flavored dishes are usually sweet, this recipe combines pumpkin purée and chickpeas for a smoky, savory hummus that's perfect for fall entertaining. Serve it in a wide bowl so there's plenty of room for the generous toppings.
Pumpkin Beer-Cheese Soup
Layers of flavor make this unexpected side dish a wow-worthy winner. A different spin on the classic gratin, sweet sugar pumpkin and spicy poblano peppers make for a creamy and hot casserole that will make you want a second helping. The secret ingredient is a can of evaporated low-fat milk, which is poured over the vegetables to seal in their flavor while adding a whole new level of decadence. Ever versatile, this dish would work as a side with Tex-Mex, but would also not be out of place on the Thanksgiving table.
Roasted Pumpkin and Brussels Sprouts with Poached Eggs
"Autumn, without a doubt, is my favorite time of year," writes Athena Calderone, the mastermind behind the gorgeous lifestyle blog EyeSwoon, in her new cookbook Cook Beautiful. "Every year, as the air teeters from warm to crisp, all the familiar autumn cravings come flooding back. After summer’s endless raw salads, we long for soul-warming soups. We return to our ovens and roast everything from pork shoulder and chicken breasts to squash and caulifower." And for Calderone, that desire to roast all of fall's best ingredients includes roasting vegetables for breakfast, like this recipe for pumpkin and Brussels sprouts hash with poached eggs.
"First rule of thumb for this dish is to cut your pumpkin and potato the same size so that they roast at the same rate and consistently," she explains in an email to Extra Crispy. "And do not overcrowd the pan since you really want that beautiful golden sear on your veggies. Overcrowding will have them steaming against one another." That's part of the trick to making the final dish look as good as it tastes. Another tip? Make sure you roast the Brussels sprout leaves on a separate sheet pan so they're super crispy.
This roasted pumpkin and Brussels sprouts brunch dish is meant to be served "rustically," according to Calderone's note, but that doesn't mean it can't look fancy. "A few tricks to elevate the dish after you place the poached egg atop is to hand crush peppercorns so that they pop against that gleaming white egg, causing contrast. And add a little extra red pepper and lemon zest for color," adds Calderone. But the best advice? "Always finish with a drizzle of olive oil and flaky sea salt."
Roasted Pumpkin and Brussels Sprouts with Poached Eggs
Recipe reprinted from Cook Beautiful by Athena Calderone, published by ABRAMS (c) 2017.
Roasted Pumpkin Grits
An icon of Southern cuisine, grits are a special thing. Thanks to the work of artisanal millers such as Anson Mills and Geechie Boy, grits have grown from their casual roots into something more refined. Take pumpkin grits, for example. This grits breakfast bowl from Ashley Christensen’s latest cookbook, <em>Poole’s</em>, continues down that road, injecting the grains with the earthy flavor of roasted pumpkin and adding the rich sweetness of barrel-aged maple syrup. Christensen says she’s usually sensitive to sweetness in savory dishes, but her pumpkin grits recipe amplifies the natural sugars of the corn, so she can’t resist. You should absolutely use the best grits you can get your hands on for this recipe.
Grits with Roasted Pumpkin, Aged Maple Syrup, and Crispy Pepitas
Excerpted with permission from Poole's by Ashley Christensen, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Roasted Pumpkin Soup
Pumpkins, carrots, onions--this is as close as you'll get to serving fall in a bowl. Roasting the pumpkin gives it a deep caramelized flavor that's delicious.
Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts
For winter comfort, turn to this one-pot meal of Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts. Pancetta, or Italian-cured pork belly, adds a meaty note to this smooth pumpkin risotto blend. Mascarpone cheese adds a creamy and slightly sweet flavor that balances the salty flavor of the pancetta and pine nuts. To toast your pine nuts, stir them constantly in a skillet over low heat until they are golden brown and there's a warm, nutty smell. Keep a close eye, as they can burn quickly.
Turkey Pumpkin Chili
Donna Dickinson, 63, Rutherford, N.J. (mom of Julia Warren, All You associate food editor) "I thought of this recipe as an unexpected way to use pumpkin."
Pumpkin, Sausage and Spinach Calzone
For a new twist to calzones, try Pumpkin, Sausage and Spinach Calzone. The pumpkin puree adds unique flavor to this classic dish.
Spicy Pumpkin Soup with Avocado Cream
TIP: If you don't have any buttermilk on hand for the avocado cream sauce, substitute plain yogurt and just a little water.
Muffin-Tin Pumpkin-and-Pear Stratas
Bosc or Anjou pears will also work here, as long as they're ripe. Your bare hands do the best job of mixing the bread into the egg.
Pumpkin-and-Winter Squash Gratin
Chipotle-Spiced Pumpkin Soup
Even without added cream, pumpkin soup takes on a velvety texture after it's simmered and pureed. Make sure all the ingredients are very tender so they'll blend together smoothly. Simple toppings like chorizo make them a little more special. For a fun, no-fuss garnish, top with 2 tablespoons popped popcorn. Sprinkle with freshly ground black pepper, if desired.
Thai Coconut-Pumpkin Soup
Even without added cream, pumpkin soup takes on a velvety texture after it's simmered and pureed. Make sure all the ingredients are very tender so they'll blend together smoothly. Simple toppings like salty-sweet pepitas make them a little more special. For a fun, no-fuss garnish, top with 2 tablespoons popped popcorn. Sprinkle with freshly ground black pepper, if desired.
Pumpkin Spice Cornbread
Put a little something extra in that cornbread with this pumpkin spice variation that celebrates autumn's most famous flavor. Less than ten ingredients are all you need for this easy and classic cornbread recipe that includes seasonal ingredients like pumpkin puree and pumpkin pie spice. If you want an added dose of sweetness, simply top with fresh honey butter.
Pumpkin Soup with Almonds and Sage
This fast recipe delivers slow-cooked flavor. Pumpkin is one of the few vegetables whose canned version is quite good, saving you lots of time and effort. Just be sure you don't accidentally grab pumpkin pie filling, which contains added sugar and spices.
Baked Brie with Pumpkin Maple Sauce
Your friends will be astonished at the ease and delight that baked brie brings to the table before dinner is served. It’s the perfect mix of sweet and salty with benefit of a warm, gooey inside and a crispy, flaky crust on the outside. Store-bought puff pastry wraps around the entire wheel of brie, and it’s finished with a drizzle of the pumpkin-spiced maple sauce that’s decadent and sweetened with maple syrup. With a sprinkle of a few sliced almonds for a crunchy texture and a rich, nutty flavor, this starter is ideal menu item to any fall themed meal.
Curried Coconut-Pumpkin Soup
Whole Stuffed Roasted Pumpkin
In this recipe, pumpkin plays a triple role: cooking vessel, serving bowl, and part of the meal itself. Choose a Long Island Cheese pumpkin for its creamy flesh or a Cinderella pumpkin. The hearty stew simmers inside the pumpkin while the flesh cooks and softens. Berbere, a peppery Ethiopian spice blend, richly seasons the pumpkin and stew. Find it at specialty markets or online at penzeys.com.