12 Savory Pumpkin Recipes for Fall That Aren't Desserts

Pumpkin isn't just for pies; it's a versatile ingredient that can add depth and flavor to savory dishes. With the crisp air of fall settling in, it’s the perfect time to switch gears and try out some unique pumpkin recipes that go beyond the usual sweet treats. From hearty soups to flavorful risottos, get ready to savor the season with these deliciously creative ideas!

Hearty Pumpkin Chili For A Cozy Autumn Meal

When the leaves start to change and the air turns crisp, there’s nothing quite like a warm bowl of chili to bring comfort. This hearty pumpkin chili is a perfect way to embrace the fall season. The image captures a delicious bowl of chili topped with a dollop of sour cream and fresh cilantro, surrounded by autumn leaves and a glowing candle. It’s inviting and cozy, just like a fall gathering should be.

This chili combines the rich flavors of pumpkin with beans and spices, creating a savory dish that’s filling and satisfying. It’s a great option for a family dinner or a gathering with friends. Plus, it’s a fantastic way to use pumpkin beyond the usual desserts!

Let’s get cooking!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 carrots, diced
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Sour cream and cilantro for topping

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Stir in garlic, bell pepper, and carrots. Cook for another 5 minutes until the vegetables soften.
3. Add the pumpkin puree, black beans, kidney beans, diced tomatoes, and vegetable broth. Stir well to combine.
4. Season with chili powder, cumin, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 20-30 minutes.
5. Serve hot, topped with sour cream and fresh cilantro. Enjoy your cozy meal!

Savory Pumpkin Risotto With Parmesan And Sage

When the leaves start to change and the air gets crisp, it’s time to embrace the flavors of fall. This savory pumpkin risotto is a warm and comforting dish that showcases pumpkin in a way you might not expect. It’s creamy, rich, and packed with the earthy taste of sage and the sharpness of Parmesan cheese.

The image captures a bowl of this delicious risotto, topped with fresh sage leaves and a sprinkle of Parmesan. The vibrant orange of the pumpkin contrasts beautifully with the green sage, making it as pleasing to the eye as it is to the palate. The rustic wooden table and autumn leaves in the background set the perfect scene for enjoying this seasonal dish.

Making risotto may seem intimidating, but it’s all about patience and stirring. The slow addition of broth allows the rice to absorb all the flavors, resulting in a creamy texture that’s simply irresistible. Pair this dish with a simple salad or some crusty bread for a complete meal.

Now, let’s get to the recipe so you can enjoy this savory pumpkin risotto at home!

Ingredients

• 1 cup Arborio rice
• 2 cups pumpkin puree (canned or fresh)
• 4 cups vegetable or chicken broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions

1. Prepare the Broth: In a saucepan, heat the broth over low heat and keep it warm.
2. Sauté Aromatics: In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 3-4 minutes).
3. Toast the Rice: Add the Arborio rice to the skillet, stirring for 1-2 minutes until the rice is lightly toasted.
4. Add Pumpkin: Stir in the pumpkin puree and chopped sage, mixing well with the rice.
5. Cook the Risotto: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
6. Finish with Cheese: Once the risotto is cooked, stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve: Ladle the risotto into bowls and garnish with chopped parsley if desired. Enjoy hot.

Pumpkin Soup: A Warm Embrace In A Bowl

When the leaves start to change and the air gets crisp, there's nothing quite like a warm bowl of pumpkin soup. This dish is not just comforting; it’s a celebration of fall flavors. The vibrant orange hue of the soup reflects the pumpkins that are so abundant this season. Topped with a swirl of cream and a sprinkle of seeds, it’s as pleasing to the eyes as it is to the palate.

Making pumpkin soup is simple and requires just a few ingredients. You can enjoy it as a starter or pair it with crusty bread for a satisfying meal. The combination of spices, like nutmeg and cinnamon, enhances the natural sweetness of the pumpkin, creating a cozy, inviting dish.

Here’s how to whip up this delightful soup:

Ingredients

• 2 cups pumpkin puree (fresh or canned)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Pumpkin seeds for garnish
• Olive oil for sautéing

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in the pumpkin puree, vegetable broth, coconut milk, ginger, and nutmeg. Bring to a simmer.
4. Let the soup cook for about 20 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
6. Serve hot, garnished with pumpkin seeds and a drizzle of cream if desired.

Pumpkin Risotto Balls: A Crispy Snack Delight

Looking for a savory treat this fall? Pumpkin risotto balls are the perfect snack to enjoy during cozy evenings. These little bites are crispy on the outside and creamy on the inside, making them a delightful addition to your autumn menu.

The image showcases golden-brown risotto balls, beautifully arranged on a plate. They are garnished with fresh herbs, adding a pop of color. A small bowl of marinara sauce sits alongside, perfect for dipping. The warm glow from nearby candles and the rustic pumpkin in the background create a warm, inviting atmosphere.

Making these risotto balls is easier than you might think. Start with a base of creamy pumpkin risotto, then shape it into balls, coat them in breadcrumbs, and fry until golden. Serve them hot with a side of marinara for a tasty snack that everyone will love.

Ingredients

• 1 cup arborio rice
• 2 cups vegetable broth
• 1 cup pumpkin puree
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1/4 cup all-purpose flour
• 1 egg, beaten
• Salt and pepper to taste
• Oil for frying
• Fresh herbs for garnish

Instructions

1. Prepare the Risotto: In a saucepan, heat vegetable broth and keep it warm. In another pan, sauté onion and garlic until soft. Add arborio rice and stir for a minute. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed. Mix in pumpkin puree, Parmesan, salt, and pepper. Cook until creamy and set aside to cool.
2. Shape the Balls: Once the risotto is cool, take a small amount and shape it into balls. Dip each ball in flour, then in the beaten egg, and finally coat with breadcrumbs.
3. Fry the Balls: Heat oil in a deep pan over medium heat. Fry the risotto balls in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
4. Serve: Arrange the risotto balls on a platter, garnish with fresh herbs, and serve with marinara sauce for dipping.

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Spicy Pumpkin Curry For A Bold Flavor Experience

Fall is the perfect time to enjoy pumpkin in savory dishes. This spicy pumpkin curry is a fantastic way to embrace the season's flavors while stepping away from traditional desserts. The vibrant colors of the curry, with chunks of pumpkin and green peas, make it not only delicious but also visually appealing.

This dish combines the sweetness of pumpkin with a mix of spices that create a warm, comforting meal. Serve it over rice for a complete experience. The fresh cilantro on top adds a pop of color and freshness, enhancing the overall flavor.

Here’s how to make this delightful spicy pumpkin curry:

Ingredients

• 1 medium pumpkin, peeled and cubed
• 1 cup green peas (fresh or frozen)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add the cubed pumpkin, curry powder, turmeric, and cumin. Stir well to coat the pumpkin with the spices.
4. Pour in the coconut milk and bring to a simmer. Cook for about 15-20 minutes, or until the pumpkin is tender.
5. Add the green peas and cook for an additional 5 minutes. Season with salt and pepper to taste.
6. Serve hot over cooked rice and garnish with fresh cilantro.

Creamy Pumpkin Pasta To Satisfy Your Cravings

When the leaves start to change and the air gets crisp, it's time to embrace all things pumpkin. This creamy pumpkin pasta is a fantastic way to enjoy the season without diving into the usual sweet treats. The rich, orange hue of the pumpkin sauce brings warmth to your plate, while the comforting texture of the pasta makes it a perfect meal for chilly evenings.

Imagine twirling your fork around a bowl of silky pasta coated in a luscious pumpkin sauce. The addition of fresh herbs and a sprinkle of cheese elevates the dish, making it not just filling but also bursting with flavor. It’s a delightful twist that showcases pumpkin in a savory way.

Ready to whip up this delicious dish? Let’s gather our ingredients and get cooking!

Ingredients

• 12 oz pasta (spaghetti or fettuccine)
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Cook the Pasta: In a large pot, boil salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
2. Make the Sauce: In a large skillet, heat a bit of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the pumpkin puree, heavy cream, and nutmeg. Cook for 3-4 minutes until heated through.
3. Add Cheese: Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
4. Combine: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Cook for another minute to heat through.
5. Serve: Plate the pasta and garnish with fresh sage leaves and extra Parmesan if desired. Enjoy your creamy pumpkin pasta!

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Pumpkin And Sausage Hash For A Hearty Breakfast

When the leaves start to change, it’s time to embrace the cozy flavors of fall. One fantastic way to do this is with a savory pumpkin and sausage hash. This dish combines the sweetness of pumpkin with the rich, hearty taste of sausage, making it perfect for breakfast or brunch.

Imagine a warm skillet filled with golden-brown pumpkin cubes, crispy sausage pieces, and topped with perfectly fried eggs. The colors are vibrant, with the orange of the pumpkin contrasting beautifully against the golden-brown sausage. A sprinkle of fresh herbs adds a pop of green, making it not just delicious but visually appealing too.

Pair this hash with a cup of coffee and some crusty bread for a complete meal. It’s a great way to start your day, filling you with warmth and energy. Plus, it’s simple to make, so you can whip it up even on busy mornings.

Ingredients

• 2 cups pumpkin, diced
• 1 pound sausage (your choice of type)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 eggs
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (like parsley or thyme) for garnish
• Crusty bread for serving

Instructions

1. Cook the Sausage: In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned. Remove and set aside.
2. Sauté the Vegetables: In the same skillet, add the onion and garlic. Sauté until the onion is translucent. Add the diced pumpkin and cook until tender, about 10-15 minutes.
3. Combine: Return the sausage to the skillet, mixing everything together. Season with salt and pepper.
4. Fry the Eggs: In a separate pan, fry the eggs to your liking.
5. Serve: Plate the hash, top with fried eggs, and garnish with fresh herbs. Serve with crusty bread on the side.

Pumpkin And Spinach Frittata For A Nutritious Start

Start your day right with a delicious pumpkin and spinach frittata! This dish is not only colorful but also packed with nutrients. The bright orange of the pumpkin contrasts beautifully with the vibrant green spinach, making it a feast for the eyes and the palate.

Imagine slicing into a fluffy frittata, revealing tender pieces of pumpkin and fresh spinach. Each bite is a delightful mix of flavors that will keep you satisfied until lunchtime. Plus, it’s super easy to whip up, making it perfect for busy mornings or leisurely brunches.

To make this frittata, you’ll need some simple ingredients. Eggs are the base, providing protein and richness. Pumpkin adds a subtle sweetness and a lovely texture. Spinach brings in a fresh, earthy flavor, while cheese can add creaminess if you choose to include it. This dish is versatile; you can customize it with your favorite herbs or spices.

Here’s how to make your own pumpkin and spinach frittata:

Ingredients

• 6 large eggs
• 1 cup pumpkin puree
• 2 cups fresh spinach, chopped
• 1/2 cup onion, diced
• 1/2 cup cheese (cheddar or feta works well)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
3. Add the pumpkin puree and spinach to the skillet. Cook for a few minutes until the spinach wilts.
4. In a bowl, whisk the eggs with salt and pepper. Pour the egg mixture into the skillet, stirring gently to combine.
5. Sprinkle cheese on top and let it cook for about 5 minutes on the stove until the edges start to set.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is fully set and slightly golden on top.
7. Let it cool for a few minutes, slice, and serve warm.

This pumpkin and spinach frittata is a fantastic way to enjoy seasonal flavors while keeping your meals healthy. Enjoy it with a cup of coffee or tea for a cozy fall breakfast!

Pumpkin Gnocchi In Sage Butter For A Gourmet Touch

When you think of pumpkin, desserts often come to mind. However, pumpkin can shine in savory dishes too! One standout recipe is pumpkin gnocchi, which brings a gourmet touch to your fall meals. This dish combines the earthy sweetness of pumpkin with the rich flavor of sage butter, creating a comforting yet elegant meal.

The gnocchi are soft and pillowy, making them a delightful base for the sage butter sauce. The golden color of the pumpkin adds a beautiful hue to the dish, while fresh sage leaves provide a fragrant aroma that complements the flavors perfectly. Serve this dish with a sprinkle of Parmesan cheese for an extra layer of flavor.

Making pumpkin gnocchi at home might sound intimidating, but it’s easier than you think! With just a few simple ingredients, you can create a dish that impresses family and friends. Let’s get cooking!

Ingredients

• 2 cups pumpkin puree
• 1 cup all-purpose flour (plus extra for dusting)
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 cup unsalted butter
• 10 fresh sage leaves
• Grated Parmesan cheese for serving

Instructions

1. Make the Dough: In a bowl, mix the pumpkin puree, flour, egg, salt, and nutmeg until a soft dough forms. If the dough is too sticky, add more flour as needed.
2. Shape the Gnocchi: On a floured surface, divide the dough into four pieces. Roll each piece into a long rope, about 1/2 inch thick. Cut the rope into 1-inch pieces. Use a fork to gently press down on each piece to create ridges.
3. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
4. Prepare the Sage Butter: In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and the leaves are crispy, about 3-4 minutes.
5. Combine: Add the cooked gnocchi to the skillet and toss gently to coat in the sage butter. Cook for an additional minute to heat through.
6. Serve: Plate the gnocchi, sprinkle with grated Parmesan cheese, and enjoy!

Pumpkin Hummus: A Savory Dip For Any Occasion

When you think of pumpkin, sweet treats might come to mind. However, pumpkin can shine in savory dishes too! This pumpkin hummus is a delightful twist on the classic dip. It’s creamy, flavorful, and perfect for any gathering. Serve it with fresh veggies or pita chips for a healthy snack.

The image shows a bowl of vibrant pumpkin hummus, drizzled with olive oil and sprinkled with spices. Surrounding the hummus are colorful carrot sticks and crispy crackers, making it an inviting platter. The warm tones of the tablecloth add a cozy fall vibe, perfect for autumn gatherings.

This dip is not only tasty but also packed with nutrients. Pumpkin is rich in vitamins and adds a lovely texture to the hummus. Plus, it’s easy to whip up and can be made ahead of time, making it a great choice for parties or casual get-togethers.

Ready to give it a try? Here’s how to make your own pumpkin hummus!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup canned pumpkin puree
• 1/4 cup tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Paprika for garnish

Instructions

1. Blend Ingredients: In a food processor, combine chickpeas, pumpkin puree, tahini, olive oil, lemon juice, garlic powder, cumin, salt, and pepper. Blend until smooth.
2. Taste and Adjust: Taste the hummus and adjust seasoning if needed. You can add more lemon juice for tang or more spices for flavor.
3. Serve: Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle paprika on top for a pop of color.
4. Enjoy: Serve with fresh veggies, pita chips, or your favorite crackers. Enjoy your savory pumpkin hummus!

Stuffed Pumpkin: A Showstopper Dinner Centerpiece

When it comes to fall dinners, a stuffed pumpkin can steal the show. This dish not only looks stunning on the table, but it also brings a warm, cozy vibe to any gathering. Imagine a beautifully roasted pumpkin, filled to the brim with a savory mixture of grains, vegetables, and spices. It’s a dish that invites everyone to gather around and dig in.

The image showcases a perfectly roasted pumpkin, its vibrant orange skin contrasting beautifully with the colorful filling. The stuffing is likely a delightful blend of rice, nuts, and herbs, topped with fresh greens for a pop of color. Surrounding the pumpkin are hints of fall, like scattered leaves and candles, creating a charming atmosphere.

Making a stuffed pumpkin is simpler than it looks. Start by selecting a medium-sized pumpkin, which will serve as both the cooking vessel and the centerpiece. You can fill it with your favorite grains, like quinoa or rice, mixed with sautéed vegetables, nuts, and spices. The pumpkin flesh adds a subtle sweetness that complements the savory stuffing.

This dish is not just a feast for the eyes; it’s also a great way to enjoy seasonal flavors. Pair it with a crisp salad or some roasted veggies for a complete meal. Whether you’re hosting a dinner party or enjoying a cozy family meal, a stuffed pumpkin is sure to impress.

Ingredients

• 1 medium pumpkin (about 4-5 pounds)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup mushrooms, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 cup walnuts or pecans, chopped
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley for garnish (optional)

Instructions

1. Prepare the Pumpkin: Preheat the oven to 375°F (190°C). Cut the top off the pumpkin and scoop out the seeds and stringy insides. Lightly brush the inside with olive oil and season with salt and pepper.
2. Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and liquid is absorbed.
3. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Then add the bell pepper and mushrooms, cooking until softened. Stir in the thyme, rosemary, salt, and pepper.
4. Combine Filling: In a large bowl, mix the cooked quinoa with the sautéed vegetables and chopped nuts. Adjust seasoning if necessary.
5. Stuff the Pumpkin: Spoon the quinoa mixture into the hollowed pumpkin, packing it gently. Place the stuffed pumpkin on a baking sheet.
6. Bake: Cover the pumpkin with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the pumpkin is tender.
7. Serve: Remove from the oven, let cool slightly, and garnish with fresh parsley if desired. Slice and serve warm.

Pumpkin And Bacon Risotto For A Flavor Explosion

Imagine a warm bowl of creamy risotto, rich with the taste of pumpkin and the savory crunch of bacon. This dish is perfect for fall, bringing together the sweetness of pumpkin and the smoky flavor of crispy bacon. The golden color of the risotto makes it visually appealing, while the toppings add texture and depth.

The image shows a generous serving of pumpkin risotto, topped with crispy bacon bits and a sprinkle of cheese. A glass of white wine sits nearby, suggesting a cozy meal perfect for a chilly evening. The rustic wooden table adds to the inviting atmosphere, making it clear that this dish is meant to be enjoyed with good company.

Making pumpkin and bacon risotto is easier than you might think. With just a few ingredients, you can create a comforting meal that’s sure to impress. Let’s get into the details!

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 cup pumpkin puree
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 4 slices of bacon, cooked and chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Broth: In a saucepan, heat the broth over low heat. Keep it warm but not boiling.
2. Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
3. Add the Rice: Stir in the Arborio rice, cooking for about 2 minutes until it’s slightly translucent.
4. Incorporate the Broth: Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.
5. Add Pumpkin: After about 15 minutes, stir in the pumpkin puree. Continue adding broth and stirring until the rice is creamy and al dente, about 20-25 minutes total.
6. Finish with Cheese and Bacon: Once the risotto is cooked, remove it from heat. Stir in the Parmesan cheese and half of the chopped bacon. Season with salt and pepper to taste.
7. Serve: Spoon the risotto into bowls, topping with the remaining bacon and extra cheese if desired. Enjoy with a glass of wine!

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