As the days grow shorter and the nights grow cooler, many of us turn to the comforting flavors of fall. And what’s more iconic of the season than pumpkin? Native to North America, pumpkins have been a staple crop for centuries, with the Seminole tribe being one of the most well-known users of this versatile gourd.
In our collection of 20 Seminole-inspired pumpkin recipes below, you’ll find everything from sweet treats like Pumpkin Pie and Pumpkin Pancakes to savory dishes like Pumpkin Risotto and Pumpkin Chili. Whether you’re a seasoned cook or just looking for some new ideas, we’ve got you covered with these delicious and easy-to-make recipes that showcase the best of Seminole cuisine.
Roasted Seminole Pumpkin with Honey and Cinnamon
Experience the sweet and savory flavors of traditional Seminole cuisine with this roasted pumpkin recipe, infused with honey and cinnamon.
Ingredients:
– 1 small to medium-sized Seminole pumpkin (about 2-3 lbs)
– 2 tbsp pure honey
– 1 tsp ground cinnamon
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the pumpkin in half lengthwise and scoop out the seeds and pulp.
3. Place the pumpkin halves on a baking sheet lined with parchment paper, cut side up.
4. Drizzle honey over the pumpkin, then sprinkle cinnamon evenly between the two halves.
5. Season with salt to taste.
6. Roast for 30-40 minutes, or until the pumpkin is tender and caramelized.
Cooking Time: 30-40 minutes
Creamy Seminole Pumpkin Soup with Coconut Milk
Experience the rich flavors of the American Southeast with this creamy and comforting pumpkin soup, infused with the warmth of coconut milk.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– 2 cups chicken or vegetable broth
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
3. Add pumpkin cubes and stir to combine. Cook for an additional 5 minutes.
4. Pour in coconut milk and broth. Bring mixture to a simmer.
5. Reduce heat to low and let soup cook for 20-25 minutes or until pumpkin is tender.
6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer soup to a blender and blend until smooth, then return to pot.
7. Serve warm, garnished with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Seminole Pumpkin and Black Bean Chili
Experience the rich flavors of Native American cuisine with this hearty and nutritious chili recipe. Seminole Pumpkin and Black Bean Chili is a delicious twist on traditional chili, featuring roasted pumpkin and tender black beans.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 medium pumpkin, peeled and cubed
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast pumpkin in the preheated oven for 30 minutes, or until tender.
4. In a large pot, sauté onion and garlic until softened.
5. Add black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper to the pot.
6. Stir in roasted pumpkin and bring to a simmer.
7. Reduce heat to low and let chili cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 45-50 minutes
Spiced Seminole Pumpkin Bread
Experience the warm flavors of the American South with this moist and aromatic Spiced Seminole Pumpkin Bread, infused with the traditional spices of the Seminole Nation.
Ingredients:
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup canned pumpkin puree
• 1/2 cup whole milk
• 2 large eggs
• 1 tablespoon unsalted butter, melted
• Chopped pecans or walnuts for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine pumpkin puree, milk, eggs, and melted butter. Whisk until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 50-60 minutes
Seminole Pumpkin Pie with Pecan Crust
A classic Southern dessert gets a Native American twist with this Seminole-inspired pumpkin pie, featuring a nutty pecan crust and a silky smooth filling.
Ingredients:
For the crust:
– 1 cup pecans
– 1/4 cup light brown sugar
– 1 tablespoon granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
For the filling:
– 1 cup cooked, mashed pumpkin
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
Instructions:
1. Preheat oven to 375°F.
2. In a food processor, grind pecans into fine crumbs. Add brown sugar, granulated sugar, salt, and cinnamon; pulse until well combined.
3. Press crust mixture into the bottom of a 9-inch pie dish.
4. In a separate bowl, whisk together pumpkin, heavy cream, sugar, salt, cinnamon, and nutmeg. Beat in eggs until smooth.
5. Pour filling over pecan crust.
6. Bake for 45-50 minutes or until filling is set and crust is golden brown.
Cooking Time: 45-50 minutes
Savory Seminole Pumpkin Risotto
A creamy and aromatic twist on traditional risotto, this dish combines the warm spices of the Seminole people with the comforting flavors of pumpkin. This recipe yields a delicious and satisfying side dish or main course.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 1/2 cup pumpkin puree
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent.
2. Add the garlic, cumin, and coriander. Cook for 1 minute, stirring constantly.
3. Add the rice and cook for 1-2 minutes, stirring constantly, until lightly toasted.
4. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in the pumpkin puree and season with salt and pepper to taste.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Seminole Pumpkin and Sage Pasta
This seasonal pasta dish celebrates the flavors of autumn with roasted pumpkin and fragrant sage, perfectly balanced by rich Parmesan cheese and a hint of nutmeg. A delightful twist on traditional pasta dishes.
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 1 medium pumpkin, peeled and cubed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh sage
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Nutmeg to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine roasted pumpkin, chopped sage, and Parmesan cheese. Stir until well combined.
5. Add cooked pasta to the skillet and toss with pumpkin mixture. Season with salt, pepper, and nutmeg to taste.
6. Serve immediately, garnished with additional sage leaves if desired.
Cooking Time: 30-40 minutes
Grilled Seminole Pumpkin with Garlic Butter
A twist on traditional pumpkin dishes, this recipe combines the natural sweetness of Seminole pumpkins with the savory flavors of garlic butter. Perfect for a fall evening or as a side dish for your next outdoor gathering.
Ingredients:
– 1 medium Seminole pumpkin (about 2 lbs)
– 4 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the pumpkin in half lengthwise and scoop out the seeds and pulp.
3. In a small bowl, mix together the softened butter and minced garlic.
4. Brush the garlic butter mixture evenly onto both sides of the pumpkin halves.
5. Season with salt and pepper to taste.
6. Place the pumpkin halves on the grill and cook for 30-40 minutes, or until the flesh is tender and caramelized.
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Seminole Pumpkin and Chickpea Curry
This vibrant curry combines the warm spices of Seminole cuisine with the comforting sweetness of pumpkin and the nutty flavor of chickpeas. Perfect for a cozy evening meal.
Ingredients:
– 1 medium pumpkin, peeled and cubed
– 1 can chickpeas (14 oz)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, cinnamon, and cayenne pepper; cook for 1 minute.
4. Add pumpkin and chickpeas; cook for 5 minutes, stirring occasionally.
5. Pour in coconut milk and season with salt and pepper to taste.
6. Simmer for 20-25 minutes or until pumpkin is tender.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 30-40 minutes
Baked Seminole Pumpkin with Brown Sugar Glaze
A classic Southern dessert gets a sweet twist with this simple recipe for Baked Seminole Pumpkin. This moist and flavorful pumpkin is topped with a rich brown sugar glaze, perfect for the fall season.
Ingredients:
– 1 small to medium-sized pumpkin (about 2-3 lbs)
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 tsp salt
– 1/2 tsp baking powder
– 1/2 cup whole milk
– 2 large eggs
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– Brown Sugar Glaze (see below)
Instructions:
1. Preheat oven to 375°F.
2. Cut the top off the pumpkin and scoop out seeds and pulp.
3. In a bowl, whisk together sugar, flour, salt, baking powder, milk, eggs, cinnamon, and nutmeg.
4. Pour the mixture into the pumpkin cavity and smooth the top.
5. Bake for 45-50 minutes or until the pumpkin is tender when pierced with a fork.
6. Remove from oven and let cool slightly.
Brown Sugar Glaze:
1. In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup light corn syrup, and 1/4 cup water.
2. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes or until thickened.
Cooking Time: 45-50 minutes
Seminole Pumpkin Pancakes with Maple Syrup
Experience the warm, comforting flavors of the Seminole Nation’s traditional pumpkin pancakes, infused with the richness of maple syrup. This recipe is a delightful twist on classic pancakes, perfect for breakfast or brunch.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1/2 cup milk
– 2 tablespoons unsalted butter, melted
– Maple syrup, for serving
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, combine pumpkin puree, egg, and milk. Whisk until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in melted butter.
5. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
6. Cook for 2-3 minutes, until bubbles appear on surface. Flip and cook an additional 1-2 minutes, until golden brown.
7. Serve warm with maple syrup.
Cooking Time: 15-20 minutes
Seminole Pumpkin and Spinach Stuffed Shells
A twist on the classic stuffed shell recipe, this Seminole-inspired dish combines the comforting flavors of pumpkin and spinach with a hint of Native American flair.
Ingredients:
– 12 jumbo pasta shells
– 1 cup cooked pumpkin puree
– 1 cup fresh spinach leaves
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions; drain and set aside.
3. In a mixing bowl, combine pumpkin puree, spinach leaves, ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
4. Stuff each pasta shell with the pumpkin-spinach mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the stuffed shells and season with salt and pepper to taste.
6. Bake for 20-25 minutes or until the filling is heated through and the shells are tender.
Cooking Time: 20-25 minutes
Seminole Pumpkin Hummus with Pita Chips
Experience the flavors of the American South with this unique twist on traditional hummus. This Seminole-inspired recipe combines roasted pumpkin with traditional chickpeas, tahini, and spices for a deliciously creamy dip.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup roasted pumpkin puree
– 1/4 cup tahini
– 1 tablespoon lemon juice
– 1 garlic clove, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Pita chips for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast 1 small pumpkin (about 1 lb) for 45-50 minutes, or until tender.
3. In a blender or food processor, combine chickpeas, pumpkin puree, tahini, lemon juice, garlic, cumin, salt, and pepper.
4. Blend until smooth, stopping to scrape down sides as needed.
5. Serve with pita chips.
Cooking Time: 10 minutes (plus roasting time for the pumpkin)
Seminole Pumpkin and Bacon Hash
This hearty side dish combines the flavors of roasted pumpkin, crispy bacon, and sweet onions, perfect for accompanying your favorite autumnal meals.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled and cubed
– 6 slices of thick-cut bacon, cut into 1-inch pieces
– 1 large onion, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss pumpkin cubes with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Spread pumpkin on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
4. Meanwhile, cook bacon in a skillet over medium heat until crispy, about 5-7 minutes per side.
5. Add sliced onion to the same skillet and cook until softened and lightly browned, about 8-10 minutes.
6. In a large bowl, combine roasted pumpkin, cooked bacon, and caramelized onions. Toss with minced garlic and season with salt and pepper to taste.
7. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Seminole Pumpkin Muffins with Walnuts
These moist and flavorful muffins are a perfect blend of autumnal spices, pumpkin puree, and crunchy walnuts.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup canned pumpkin puree
– 1/2 cup milk
– 2 large eggs
– 1/4 cup chopped walnuts
– Unsalted butter, melted (for greasing the muffin tin)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with melted butter.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine pumpkin puree, milk, eggs, and melted butter. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in chopped walnuts.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Seminole Pumpkin and Lentil Stew
This hearty stew is a fusion of traditional Seminole cuisine with modern flavors, combining the earthy sweetness of pumpkin with the comforting warmth of lentils. Perfect for a cozy fall or winter evening.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 medium pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and smoked paprika; cook for 1 minute.
3. Add lentils, water or broth, and pumpkin. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Seminole Pumpkin Cheesecake with Gingersnap Crust
A twist on the classic cheesecake, this Seminole Pumpkin Cheesecake with Gingersnap Crust combines the warmth of pumpkin and spices with a crunchy gingersnap crust. Perfect for fall gatherings or as a unique dessert for any occasion.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs, sugar, and melted butter in a bowl. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth. Add sugar, eggs, pumpkin puree, cinnamon, nutmeg, and salt. Mix until combined.
4. Pour cheesecake batter into the prepared crust.
5. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before refrigerating overnight.
Cooking Time: 1 hour 10 minutes
Seminole Pumpkin and Goat Cheese Tart
This sweet and savory tart celebrates the flavors of Seminole country, combining roasted pumpkin with creamy goat cheese and a flaky crust. Perfect for a Thanksgiving or fall-themed dinner party.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1 small sugar pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1/4 cup goat cheese, crumbled
– 1/4 cup chopped fresh sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
3. In a separate bowl, toss pumpkin cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
4. Arrange roasted pumpkin in the center of the pastry, leaving a 1-inch border around the edges.
5. Top pumpkin with crumbled goat cheese and chopped sage.
6. Fold edges of pastry up over the filling, pressing gently to seal.
7. Brush crust with a little water and bake for an additional 20-25 minutes, or until golden brown.
Cooking Time: 40-50 minutes
Seminole Pumpkin Smoothie with Banana and Almond Butter
Combine the flavors of fall with this deliciously healthy smoothie, featuring pumpkin puree, ripe banana, and nutty almond butter.
Ingredients:
– 1/2 cup cooked pumpkin puree
– 1 medium banana
– 2 tablespoons almond butter
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– Ice cubes (as needed)
– Pinch of salt
Instructions:
1. In a blender, combine the pumpkin puree, banana, almond butter, and Greek yogurt.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
3. Add the honey and blend until well combined.
4. Taste and adjust sweetness or spice level as desired.
5. Add ice cubes if you want a thicker consistency.
6. Blend again until the ice is crushed and the smoothie is frosty.
Cooking Time: None! This smoothie is ready in minutes.
Enjoy your Seminole Pumpkin Smoothie with Banana and Almond Butter, perfect for a quick breakfast or post-workout snack!
Seminole Pumpkin and Kale Salad with Tahini Dressing
This vibrant salad celebrates the flavors of the Seminole Nation, a historic Native American tribe from Florida. The combination of roasted pumpkin, curly kale, and creamy tahini dressing is a perfect blend of sweet and savory.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs), peeled and cubed
– 2 cups curly kale, stems removed and discarded, leaves chopped
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large bowl, massage kale leaves with lemon juice and a pinch of salt until tender.
4. In a small bowl, whisk together tahini, lemon juice, and red pepper flakes (if using).
5. Combine roasted pumpkin, kale, and tahini dressing in the bowl. Toss to combine.
6. Season with salt and pepper to taste.
Cooking Time: 40 minutes
Summary
Get ready to indulge in a world of flavors with these 20 delicious Seminole pumpkin recipes! From sweet treats like Spiced Seminole Pumpkin Bread and Seminole Pumpkin Pie with Pecan Crust, to savory dishes like Roasted Seminole Pumpkin with Honey and Cinnamon and Seminole Pumpkin and Chickpea Curry, there’s something for every occasion. Whether you’re looking for a comforting bowl of Creamy Seminole Pumpkin Soup or a nutritious snack like Seminole Pumpkin Hummus with Pita Chips, these recipes are sure to satisfy your cravings.
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