With autumn in the air, nothing calls to mind the season like the familiar smell of pumpkin. Augmented with cinnamon and nutmeg, pumpkin pies and cakes are an unmistakable fall treat. But don't forget the many uses of pumpkin in savory dishes, like soups, stews, risottos and ravioli. And beyond the Thanksgiving pies, pumpkin shines in a variety of surprising desserts like crème brulee or ice cream.
See also: Perfectly pumpkin!
Pumpkin plays a starring role in dishes across the globe. In India, a dish called kadu ka halwa sees the squash cooked with butter, sugar and spices, while in parts of China the leaves are cooked and eaten as a vegetable or in soups. In Japan, pumpkin tempura isn't uncommon, while Australians roast pumpkin with other vegetables.
Try these recipes for pumpkin in sweet dishes, savory meals or soups to gain a full appreciation of this autumnal squash.
Pumpkin Spice Bars by Rosemary Black
Pumpkin Fritters by Arlen Gargagliano
Pumpkin and Pecan Bread Pudding by Tom Fitzmorris
Pumpkin-Hazelnut Pie by Rick Rodgers
Spicy Pumpkin Crème Brulee by Lou Seibert Pappas
Apple Streusel Pumpkin Muffins by Esther Brody
Easy as Pumpkin Pie Ice Cream by Hannah Kaminsky
Pumpkin Chocolate Cake by Judith Choate and Jacques Torres
Pumpkins are low in fat and full of fiber and vitamin A, and if you eschew varieties of pumpkin pie filling that include extra sugar, you'll find that this gourd-like squash packs quite the nutritional punch. Nearly all parts of the pumpkin are edible, from the fleshy shell to the plant's blossoms and the seeds that you may remember toasting and sprinkling with salt after making jack o'lanterns for Halloween.
Gratin of Pumpkin by Tom Fitzmorris
Toasted Pumpkin Seeds by Victoria Wise and Susanna Hoffman
Pumpkin Seed Cheese Crisps by Fran McCullough
Pumpkin Baked With Creamed Shrimp Rio Style by Christopher Idone
Pumpkin Risotto by Debra Ponzek
Pumpkin Tabouleh With Pumpkin Butter Vinaigrette by Hans Rueffert
Feta and Pumpkin Pastries by Victoria Blashford-Snell and Brigitte Hafner
Chicken Pulao With Pumpkin by Jeffrey Alford and Naomi Duguid
Pumpkin Ravioli With Fried Sage by Janet Fletcher
As the weather cools, it's a perfect time to start making soups and stews to stay warm. Many soups freeze well and are a great way to feed a group without spending hours fussing over a multi-part meal.
Puree of Pumpkin Soup by Edna Lewis and Scott Peacock
Winter Vegetable Stew by Michel Nischan and Mary Goodbody
Pumpkin, Potato and Leek Soup by Anna Thomas
Pumpkin Rice Laksa Soup by Jamie Oliver
Mediterranean Chicken Stew With Prunes and Pumpkin by Sara Foster
Healthier choices: each of the soups below keeps calories and nutrition strongly in mind!
Curried Pumpkin Soup With Cauliflower by David Ricketts
Pumpkin Soup With Sage Croutons by Ann and Scott Goodfellow
White Pumpkin Soup by Christopher Idone