13 Savory Pumpkin Recipes You Have To Try
Who says pumpkin has to get all sweetened up to be good? Here are a dozen pumpkin-packed dishes that leave out the sugar but bring on the spice in rich, earthy recipes just right for chilly weather.
Soup, Stew, and Chili
Allrecipes community member kittenbrain had great advice for using lemongrass in this soup: "Take a spike of lemongrass, hammer it to release the flavor, add to the oil and remember to strain it out in the end." Read the rest of her smart tips here.
2. Pumpkin Soup
"Super yummy and super easy. I added a shake or two each of ginger and nutmeg...just enough to intensify the flavor of the soup. I also added the cream to taste, which was about half of the listed amount." — Kristy
This vegan version of pumpkin soup is rich with coconut oil and coconut milk instead of butter and cream.
"I love this soup. Great on a cold rainy day. I add cayenne pepper to bowl right before serving and it adds a nice heat profile." — Jamison
"This was quite good.. a little more seasoning added for my tastes. Pickled ginger is really a must for this." — Linda T
Several community members swapped out the pumpkin for butternut squash instead. As gescudero explains, "South American 'pumpkin' is completely different from North American Pumpkin. It is sweeter and much softer, more a squash really."
"WOW this was so good ,the smell really reminded me of a crisp fall day." — faye
Pasta and Rice
Just in case you're fresh outta lobster, you can use crab meat instead. That's what Sally Campbell Taylor did.
Chipotle peppers and pumpkin team up in a spicy sauce that you can put on anything. Try it over cheese ravioli or gnocchi.
"A winner...literally! I'm a college student and my dorm sponsored a cooking contest for dishes using fresh pumpkin, so I entered this one, and I won 1st prize, a mini iPod!" — Mallory
Nibbles and Bites
"These were pretty yummy. Definitely a different use of pumpkin than I am used to. Certainly are a pretty little appetizer." — Rae
"This savory crepe recipe makes a nice first course to any meal," says Kim's Cooking Now. "You can change up the cheese, but make sure it's a good melting cheese, such as Gouda, Asiago, Gruyere, or provolone."
"I used 1 can garbanzo & 1 can pumpkin. Once everything was blended, I added cayenne to my liking. Great recipe! Simply, yummy, healthy." — heather
