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10 Delicious Ways to Cook Pumpkin

Organic Chicken, Roasted Poblano, Pumpkin and Black Bean Soup

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For the perfect fall meal, try whipping up this hearty pumpkin soup with organic chicken. Its creamy texture is infused with spices like cumin and cinnamon, as well as feisty poblano peppers.

3 poblano peppers
2 tbsp. olive oil
2 large organic boneless, skinless chicken breasts
1 medium yellow onion, finely diced
3 garlic cloves, finely diced
2 tbsp. ground cumin
1/2 tbsp. ground coriander
1/4 tsp. ground cinnamon
1 15 oz. can organic pumpkin, pureed
4 c. cooked black beans
6 c. low-sodium chicken or vegetable broth
Sea salt and freshly cracked black pepper to taste

Over an open flame, place peppers directly on the fire, turning frequently until well-charred on all sides. Remove and place in a brown paper bag for 5 minutes. Remove from bag, peel off the skin, remove the stem and seeds and roughly dice the peppers. In a large pot, add 1 tbsp. olive oil and season chicken with salt and pepper. Over medium heat, cook the breasts. Remove from heat, let cool and shred each breast with a fork. In the same pot over medium heat, add remaining olive oil, onion and garlic, stirring frequently. Cook for 4 minutes. Add cumin, coriander and cinnamon, and cook another 2 minutes. Add the pumpkin, roasted peppers, chicken, black beans and broth, and stir to combine. Season with salt and pepper, and bring to a boil. Once boiling, reduce to a simmer and cook for about 20-25 minutes.

Recipe provided by Saffron Lane

Pumpkin Bars

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Need a creative (healthier) alternative to pumpkin pie? Every decadent bite of this moist dessert is packed with rich flavor. Since each bar clocks in at approximately 50 calories, you can indulge in more than just one for an afternoon snack or post-dinner treat.

1/2 c. spelt flour
1 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
5 tbsp. brown sugar
1/2 c. canned pumpkin (or cooked, pureed pumpkin)
2 tbsp. nondairy milk
2 tbsp. coconut oil
1/2 tsp. pure vanilla extract

Preheat oven to 350 degrees. Combine dry ingredients, then add in wet. Spread mixture into an oiled 8x8 pan and cook for 20 minutes. Cream cheese frosting optional.

Recipe provided by Chocolate-Covered Katie

Crunchy Pumpkin Salad

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Take full advantage of the season’s most popular squash with this nutritious spinach salad! Crunchy pumpkin seeds (a great source of iron, protein, and zinc) liven up the dish, while pumpkin cubes add a splash of color.

5 oz. baby spinach
3 c. pumpkin, cubed
1/2 c. pumpkin seeds, hulled
4 tbsp. dried cherries
1/4 c. crumbled gorgonzola
2 tbsp. olive oil
2 tbsp. balsamic vinegar
Salt and pepper to taste

Preheat oven to 375 degrees. Place pumpkin on a baking sheet, drizzle with olive oil and roast until slightly browned. Toss the spinach and pumpkin together, then add seeds, dried cherries and gorgonzola. Season with olive oil, balsamic vinegar, salt and pepper.

Pumpkin Lasagna

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Nothing tastes better than freshly baked lasagna on a chilly fall day! Made with lean turkey and whole-wheat noodles, this dish is as satisfying as it is healthy. Vegetarians can opt to leave out the turkey.

2 c. pumpkin, pureed
2 c. lean ground turkey
1 c. low fat ricotta
1 onion, chopped
1 zucchini, cubed
1 c. mushrooms, chopped
2 garlic cloves, minced
1 tbsp. olive oil
1 lb. whole-wheat lasagna noodles, cooked
1/2 c. low-fat mozzarella cheese, shredded
Salt and pepper to taste

Preheat oven to 350 degrees. Saute onion and mushrooms with olive oil and minced garlic, then add ground turkey. Set aside after cooked all the way through. Mix ricotta cheese with pumpkin puree. Place a layer of noodles in an 8x8 pan, then a layer of the pumpkin mixture. Top with turkey mixture, and repeat. Sprinkle with mozzarella cheese, then bake for 20 minutes.

Sweet and Sour Grilled Pumpkin

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If you find yourself with leftover pumpkin this season, this quick and easy idea serves as a simple appetizer. Chop your pumpkin into narrow wedges and toss them on the grill in this Sicilian-inspired recipe. Each sliver bursts with a tangy sweet and sour flavor.

1 lb. sugar pumpkin
2 tbsp. olive oil
1 garlic clove, pressed or minced
3 tbsp. wine vinegar (red or white)
3 tbsp. white sugar
Kosher salt
Chopped fresh mint or parsley (optional)
Thinly sliced garlic (optional)

Preheat your gas grill. Cut pumpkin in half and scrape out seeds and membrane. Peel each half and cut into 1/4-1/2 inch slices. Whisk together olive oil, minced garlic and a pinch of salt. Add pumpkin slices and toss well to coat. Grill slices over medium heat for a few minutes on each side. In a small saucepan, mix vinegar, sugar and remaining garlic oil in the bowl. Cook until sugar is dissolved and the mixture thickens. Drizzle the sauce over the pumpkin. Garnish with mint, parsley, and garlic if desired.

Recipe provided by Pinch My Salt

Gourmet Pumpkin Pizza

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Skip the pepperoni in favor of this fun twist on traditional pie! Featuring a tasty pumpkin-based sauce and cubes of pumpkin, this whole-wheat pizza is topped with an explosion of colorful veggies.

1 c. prepared whole-wheat pizza dough
2 c. pumpkin, cubed
1/2 c. pumpkin puree
1/2 c. tomato sauce
1/2 onion, sliced
1/2 red bell pepper, sliced
1/2 zucchini, diced
1/4 c. goat cheese

Preheat oven to 450 degrees. Roll out dough and transfer to a baking sheet. Bake until lightly browned on the bottom. Mix pumpkin puree and tomato sauce, then spread over the baked crust. Top with pumpkin cubes, onion, bell pepper, zucchini and goat cheese. Bake for 10 minutes.

Roasted Pumpkin

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A side dish of roasted pumpkin calls for minimal preparation time. Simply seasoned with parsley and olive oil, this recipe is high in fiber and low in calories. Make it a complete meal with baked chicken and a few slices of bread.

2 c. pumpkin, cubed
1 c. sweet potato, cubed
1 c. carrot, chopped
1 c. yellow onion, chopped
1 tbsp. parsley
2 tbsp. olive oil
Salt and pepper to taste

Preheat oven to 350 degrees. Place the vegetables in a baking dish and drizzle with olive oil, salt and pepper. Bake for 20-30 minutes, or until vegetables are tender. Garnish with parsley.

Pumpkin Panini

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Pack up this wholesome grilled sandwich for lunch on the go. Creamy, tangy feta is the perfect complement to both the slices of sweet pumpkin and the slightly bitter spinach. Use any leftover spinach for a side salad!

2 ciabatta bread slices (or any other bread)
4 pumpkin slices, roasted
1/2 c. spinach
1/4 c. feta cheese
Salt and pepper

Layer pumpkin, spinach and feta in between two slices of bread, then pop it in a sandwich maker. Season with salt and pepper to taste.

Stuffed Pumpkins

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Served in baby pumpkins, this scrumptious entree proves that looks can be deceiving. The dinner-party crowd pleaser requires only a handful of basic ingredients, and it's packed with healthy veggies like carrots and celery.

4 baby pumpkins
1/2 c. brown rice, cooked
1 c. vegetable stock
1 celery stalk, chopped
1/2 c. carrot, sliced thin
1/2 c. mushrooms, sliced
1/2 c. brown lentils

Preheat oven to 350 degrees. Soak lentils in water, then drain and rinse. In a saucepan, place lentils, rice, carrots, celery, mushrooms and vegetable stock, and bring to a boil. Cover and simmer for 30 minutes until water is absorbed. Pierce pumpkins and bake for 20 minutes. Cut the lid from each pumpkin and scoop out seeds. Fill them with the lentil mixture, then bake for another 20 minutes or until lightly browned.

Black Bean and Pumpkin Chili

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One of the best parts about fall is staying indoors and noshing on comfort food, like this vegetarian-friendly black bean and pumpkin chili.

1 c. pumpkin, roasted and diced
2 tbsp. vegetable oil
1 onion, diced
2 carrots, diced
1 celery stalk, diced
3 c. tomatoes, skinned and chopped
1 c. corn
2 cans of black beans, drained and rinsed
1 tsp. ground coriander
Salt and pepper

Preheat oven to 350 degrees. In a large pot, add the oil, pumpkin, onion, corn, carrots, tomatoes and celery. Cook until the vegetables are soft, then add coriander, salt and pepper. Stir in black beans and pumpkin. Simmer for 20 minutes or until the mixture is soft.