Pumpkin can be incorporated into all kinds of recipes. Although it’s commonly used as a wonderful, moisture-adding ingredient in desserts, it’s also a lovely way to add autumnal flair to savory dishes.
Not only is pumpkin delicious, but it’s also incredibly healthy! One cup of this versatile veggie gives you more than 10 percent of your recommended daily amount of vitamin E and vitamin C, and a whopping 200 percent of your recommended daily amount of vitamin A. Canned, unsweetened pumpkin, pumpkin seeds (sometimes called pepitas), and pumpkins fresh from your local farmstand are all nutritious ingredients to keep an eye out for this season.
Pumpkin novices and enthusiasts alike will find that there’s something out there for everyone. From breakfast to dinner to dessert, there are ways to incorporate this jack-of-all-trades into any meal, no matter the craving:
Savory
Pumpkin and White Bean Soup: This is a great soup for autumn, with a hearty mix of pumpkin and beans. While it takes a little bit more time than some soups, you’ll have plenty to put in the freezer for weeks to come. Make it ahead and then enjoy after a brisk walk outside admiring the leaves.
Yucatan Bean and Pumpkin Seed Appetizer: Contrary to the previous recipe, this appetizer comes together in a flash and is a perfect example of the great potential of canned beans. Pumpkin seeds and lime juice together add an unusual, but delicious, flavor. Serve alone as a bean salad, with crackers or bread, or on a bed of lettuce.
Pumpkin Quinoa Chili: This tasty, high-protein chili is warming and rib-sticking enough to work all through fall and winter. It combines an assortment of both chili and pumpkin pie spices, and a touch of unsweetened chocolate gives it a bit of bitter complexity.
Oldways Hearty Pumpkin Soup: This is a fabulous showcase of African Heritage flavors, as several varieties of pumpkins can be found throughout the Caribbean. We used curry and cinnamon spices and skipped the fire-hot peppers to make this milder, warmer version of curry pumpkin soup.
Sikil Pak: This thick pumpkin seed dip is a unique and delicious alternative to guacamole or hummus. Toasted pepitas give it a smokey, meaty flavor. Try it with cut veggies, tortillas or pita wedges for an appetizer or snack.
Guacamole with Toasted Pumpkin Seeds and Cheese: This guacamole is a little different than most – pumpkin seeds add an extra Latin American heritage ingredient to the mix, and the savory touch of cheese enhances this perfect fall treat.
Sweet
Pumpkin Date Whole Wheat Cinnamon Rolls: We make these cinnamon rolls in the slow cooker so that the dough can rise and cook all in one easy step. Whole wheat dough has the structure to withstand this type of moist cooking environment, creating a perfectly gooey cinnamon roll to enjoy on a cozy fall day. Our favorite part of this whole dish just might be the cinnamon date filling.
Slow Cooker Pumpkin Steel Cut Oatmeal: Steel cut oatmeal is a delightfully chewy alternative to the more common rolled or instant oats and will keep you full all morning. Rather than the classic stovetop method, this recipe utilizes the slow cooker for an easy, hands-off cooking experience that allows the flavors to fully develop.
And if you’re looking for a similarly hearty, sweet breakfast using alternate grains, try this delicious pumpkin amaranth porridge with spiced apples.
Best Pumpkin Pie Ever: It isn’t a complete list of pumpkin recipes without pie. This easy pumpkin pie recipe has a great whole wheat crust you can use with any other pie, and a light and lovely filling that would be a shame to enjoy only once a year at Thanksgiving.
And the same philosophy applies to all of these dishes! Just because pumpkin gets its moment in the spotlight each fall doesn’t mean it’s not delicious year-round. Now’s the perfect time to try new recipes so that in a few months, they’ll be staples in your rotation.
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