As the leaves start to change colors and the crisp autumn air sets in, our thoughts turn to warm, comforting dishes that evoke the cozy feelings of fall. And what better ingredient to embody those feelings than pumpkin? Sweet or savory, roasted or pureed, pumpkin is a versatile gourd that can add depth and richness to a wide range of recipes.
In this article, we’ll explore 18 creamy, savory pumpkin recipes that are sure to become new favorites in your household. From classic comfort foods like mac and cheese and grilled cheese, to more adventurous dishes like stuffed peppers and curry, these recipes showcase the incredible diversity of pumpkin-based cuisine. So whether you’re a seasoned cook or just looking for some inspiration for your next meal, we’ve got you covered with these 18 creamy savory pumpkin recipes for fall.
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Savory Pumpkin Risotto with Sage and Parmesan
This creamy risotto combines the warmth of roasted pumpkin, the earthiness of sage, and the richness of Parmesan cheese, perfect for a cozy fall evening.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup roasted pumpkin puree (see note)
– 2 tablespoons butter
– 2 tablespoons chopped fresh sage
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add Arborio rice; cook for 1 minute, stirring constantly.
3. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. When rice is cooked and creamy, stir in pumpkin puree, butter, sage, and Parmesan cheese.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Creamy Pumpkin and Bacon Pasta
This recipe combines the warm spices of pumpkin with the smoky flavor of bacon, all wrapped up in a rich and creamy sauce to elevate your pasta game. A perfect fall-inspired dish for any occasion!
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 1 lb bacon, diced
– 2 cups pumpkin puree
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried sage
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente.
2. In a large skillet, cook bacon over medium heat until crispy. Remove from heat and set aside.
3. Add pumpkin puree, heavy cream, Parmesan cheese, and dried sage to the skillet. Stir until smooth and creamy.
4. Combine cooked pasta and pumpkin-bacon sauce. Toss until coated.
5. Top with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Roasted Garlic Pumpkin Soup
Roasted Garlic Pumpkin Soup Recipe
Summary: This recipe combines the natural sweetness of roasted garlic with the warmth of pumpkin, creating a comforting and flavorful soup perfect for fall and winter.
Ingredients:
– 2 small to medium-sized pumpkins (about 3 lbs)
– 6-8 cloves of garlic
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh herbs, such as parsley or sage (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the pumpkins in half lengthwise and scoop out the seeds.
3. Place the pumpkins on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper.
4. Roast the pumpkins for about 45 minutes, or until they’re tender and caramelized.
5. Remove the pumpkins from the oven and let them cool slightly.
6. Squeeze the roasted garlic cloves into the pumpkin flesh and mix well.
7. In a large pot, sauté the chopped onion in olive oil until softened.
8. Add the roasted pumpkin mixture to the pot, along with broth and heavy cream or half-and-half. Season with salt and pepper to taste.
9. Simmer the soup for about 20-25 minutes, or until heated through.
Cooking Time: About 1 hour 15 minutes
Pumpkin and Gruyère Grilled Cheese
Pumpkin and Gruyère Grilled Cheese: A Delicious Twist on a Classic Comfort Food
This seasonal twist on the classic grilled cheese sandwich combines the warmth of pumpkin with the nutty, creamy flavor of Gruyère cheese.
Ingredients:
- 2 slices of bread (white or whole wheat)
- 1/4 cup of canned pumpkin puree
- 2 tablespoons of unsalted butter, softened
- 2 slices of Gruyère cheese
- Salt and pepper to taste
Instructions:
- In a small bowl, mix together the pumpkin puree and a pinch of salt.
- Place one slice of bread, butter-side down, in a skillet or griddle over medium heat.
- Spoon the pumpkin mixture onto the bread, leaving a small border around the edges.
- Top with Gruyère cheese and another slice of bread, butter-side up.
- Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted. Flip and cook for an additional 2 minutes.
Cooking Time: Approximately 4-5 minutes.
Savory Pumpkin and Spinach Quiche
A delicious twist on the classic quiche, this savory pumpkin and spinach version is perfect for a brunch or dinner party.
Ingredients:
– 1 cup cooked pumpkin puree
– 2 cups fresh spinach leaves
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– 4 large eggs
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, whisk together eggs, heavy cream, salt, and pepper.
3. Add cooked pumpkin puree and chopped spinach to the egg mixture; stir until combined.
4. Roll out pie crust and place in a 9-inch tart pan with a removable bottom.
5. Pour egg mixture into the pie crust.
6. Sprinkle grated cheddar cheese on top of the filling.
7. Bake for 40-45 minutes or until the quiche is set and golden brown.
8. Garnish with fresh thyme leaves, if desired.
Cooking Time: 40-45 minutes
Pumpkin and Chorizo Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of roasted pumpkin with the spicy kick of chorizo.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 small pumpkin, cooked and mashed
– 2 slices of chorizo, crumbled
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of cooked rice
– 1 teaspoon of smoked paprika
– Salt and pepper to taste
– Olive oil for greasing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add the chopped onion and cook until translucent.
3. Add the crumbled chorizo and cook until browned, breaking it up with a spoon as it cooks.
4. Stir in the mashed pumpkin, cooked rice, smoked paprika, salt, and pepper. Cook for 1-2 minutes.
5. Stuff each bell pepper with the pumpkin-chorizo mixture, filling to the top.
6. Place stuffed peppers on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Creamy Pumpkin Mac and Cheese
Elevate your macaroni and cheese game with the addition of roasted pumpkin, creating a rich and comforting fall-inspired dish.
Ingredients:
– 8 oz macaroni
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tbsp butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with 1 tbsp butter, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. Cook macaroni according to package instructions. Drain and set aside.
4. In a medium saucepan, melt remaining 1 tbsp butter over medium heat. Add flour and whisk to combine; cook for 1 minute.
5. Gradually add milk, whisking continuously. Bring to a simmer; reduce heat to low and cook for 2-3 minutes or until thickened.
6. Stir in cheddar and Parmesan cheese until melted. Combine cooked macaroni and roasted pumpkin with the cheesy sauce. Serve hot.
Cooking Time: 35-40 minutes
Pumpkin and Sausage Stuffed Shells
A twist on the classic stuffed shells recipe, this dish combines the warmth of pumpkin with the savory flavor of sausage for a unique and delicious twist.
Ingredients:
– 12 jumbo pasta shells
– 1 lb sweet Italian sausage, casings removed
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 can (15 oz) pure pumpkin puree
– 1 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add onion and garlic to the skillet and cook until onion is translucent.
5. Stir in pumpkin puree and bring mixture to a simmer. Let cool slightly.
6. Stuff each pasta shell with the sausage-pumpkin mixture, followed by a sprinkle of cheddar cheese.
7. Place stuffed shells on a baking sheet lined with parchment paper, leaving about 1 inch between each shell.
8. Bake for 20-25 minutes or until shells are cooked through and lightly browned.
Cooking Time: 25-30 minutes
Savory Pumpkin and Mushroom Galette
A twist on traditional pumpkin pie, this savory galette combines roasted pumpkin and mushrooms with a flaky pastry crust.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
5. Add pumpkin and cook until tender, about 15 minutes.
6. Roll out pastry to a circle about 12 inches in diameter. Place filling in center of dough, leaving a 1-inch border.
7. Fold edges of pastry up over filling, pressing gently to seal.
8. Brush with beaten egg and sprinkle with Parmesan cheese.
9. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Pumpkin and Lentil Curry
This hearty, flavorful curry combines the warmth of pumpkin with the comfort of lentils, perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup brown or green lentils, rinsed and drained
– 1 can (14.5 oz) pumpkin puree
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic over medium heat until softened.
2. Add the lentils, pumpkin puree, vegetable broth, cumin, curry powder, salt, and pepper. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
4. Taste and adjust the seasoning as needed.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Creamy Pumpkin Polenta with Rosemary
This autumnal side dish combines the comforting warmth of polenta with the sweetness of pumpkin and the earthiness of rosemary. Perfect for a cozy fall evening or as a creative twist on traditional Thanksgiving sides.
Ingredients:
– 1 cup polenta
– 2 cups water
– 1/2 cup canned pumpkin puree
– 2 tablespoons butter
– 1 tablespoon honey
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Bring the water to a boil in a medium saucepan.
2. Gradually whisk in the polenta and reduce heat to low.
3. Cook for 20-25 minutes or until the polenta is creamy and tender.
4. Stir in the pumpkin puree, butter, honey, and chopped rosemary.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 25-30 minutes
Pumpkin and Goat Cheese Tart
This sweet and savory tart combines the warmth of pumpkin with the tanginess of goat cheese, perfect for a fall evening or a Thanksgiving gathering.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup cooked pumpkin puree
– 1/4 cup crumbled goat cheese (chèvre)
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a small bowl, mix together pumpkin puree, goat cheese, honey, cinnamon, salt, and pepper.
4. Spread the pumpkin-goat cheese mixture evenly over the center of the pastry, leaving a 1-inch border around the edges.
5. Fold the edges of the pastry up over the filling to form a crust.
6. Brush the crust with a little water and sprinkle with thyme leaves (if using).
7. Bake for 25-30 minutes or until the crust is golden brown.
Cooking Time: 25-30 minutes
Savory Pumpkin and Kale Pizza
This autumn-inspired pizza combines the warmth of roasted pumpkin with the earthy flavor of kale, all on a crispy crust. Perfect for a cozy dinner or casual gathering.
Ingredients:
– 1 pre-baked pizza crust (homemade or store-bought)
– 1/2 cup roasted pumpkin puree
– 2 cups curly kale, stems removed and chopped
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh sage
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza crust to desired thickness.
3. Spread roasted pumpkin puree evenly over the crust, leaving a small border around the edges.
4. Top with chopped kale, crumbled feta cheese, and chopped sage.
5. Drizzle olive oil over the top and season with salt and pepper.
6. Bake for 15-20 minutes or until crust is golden brown and toppings are heated through.
Cooking Time: 15-20 minutes
Pumpkin and Black Bean Enchiladas
Warm up with the flavors of fall in this creative twist on traditional enchiladas. Roasted pumpkin and creamy black beans come together in a rich, slightly sweet filling wrapped in tender tortillas.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 1 garlic clove, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 8 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese, for serving
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast pumpkin cubes on a baking sheet for 20-25 minutes, or until tender.
3. In a large skillet, cook onion and garlic over medium heat until softened. Add cumin, chili powder, salt, and pepper; cook for 1 minute.
4. Add black beans to the skillet and stir to combine.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble enchiladas by spooning pumpkin-black bean mixture onto tortillas, then rolling and placing seam-side down in a baking dish.
7. Pour enchilada sauce over the rolled tortillas and top with shredded cheese.
8. Bake at 375°F (190°C) for 20-25 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-50 minutes
Creamy Pumpkin Alfredo Sauce with Fettuccine
Experience the warm flavors of fall with this creamy and comforting pasta dish.
Ingredients:
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup unsalted butter
– 2 cloves garlic, minced
– 1 small pumpkin (about 1 lb), cooked and mashed
– 1 teaspoon dried sage
– Salt and pepper to taste
– 8 oz fettuccine pasta
Instructions:
1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente, then reserve.
2. In a medium saucepan, melt the butter over medium heat. Add garlic and cook for 1 minute, or until fragrant.
3. Add the heavy cream, Parmesan cheese, mashed pumpkin, sage, salt, and pepper. Stir until smooth.
4. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Toss cooked fettuccine with the creamy pumpkin Alfredo sauce. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Pumpkin and Bacon Stuffed Bread Rolls
Moist pumpkin bread filled with crispy bacon, perfect for a cozy fall evening.
Ingredients:
– 2 cups all-purpose flour
– 1 cup whole wheat flour
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 6 slices of cooked bacon, crumbled
– Sesame seeds for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flours, salt, and sugar.
3. In a large bowl, combine pumpkin puree, melted butter, eggs, and crumbled bacon. Mix until smooth.
4. Add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Divide the dough into 6-8 equal portions. Roll each portion into a ball and then flatten slightly.
6. Place on prepared baking sheet and bake for 18-20 minutes, or until golden brown.
Cooking Time: 18-20 minutes
Savory Pumpkin and Chicken Pot Pie
A twist on the classic pot pie, this recipe combines the warmth of pumpkin with the comfort of chicken and flaky pastry.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups cooked pumpkin puree (canned or fresh)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1/2 cup all-purpose flour
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté chicken, onion, and garlic until the chicken is cooked through.
3. Stir in pumpkin puree, peas and carrots, flour, thyme, salt, and pepper. Cook for 2-3 minutes.
4. Roll out pie crust to fit a 9-inch pie dish. Fill with the chicken mixture.
5. Dot the top of the filling with butter.
6. Roll out remaining pie crust to fit the top of the pie. Place on top and crimp edges.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Pumpkin and Caramelized Onion Tart
A sweet and savory tart that combines the warmth of pumpkin with the deep flavor of caramelized onions.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 small sugar pumpkin (about 2 lbs), cooked and mashed
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a large skillet, cook onions over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized and golden brown.
4. Spread the mashed pumpkin over the center of the pastry, leaving a 1-inch border around the edges.
5. Top with the caramelized onions, spreading evenly.
6. Sprinkle cheese on top (if using).
7. Fold the pastry up over the filling, pressing gently to seal.
8. Brush the edges with a little water and bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Summary
Get ready to fall in love with these 18 creamy savory pumpkin recipes! From comforting pasta dishes to indulgent desserts, we’ve got you covered. Try the Savory Pumpkin Risotto with Sage and Parmesan or the Creamy Pumpkin Mac and Cheese for a cozy night in. Or, if you’re feeling adventurous, go for the Pumpkin and Chorizo Stuffed Peppers or the Pumpkin and Black Bean Enchiladas for a flavorful twist on classic dishes. Whatever your taste, these recipes are sure to bring warmth and joy to your fall gatherings.
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