Pumpkin isn’t just for pies and Halloween decorations.
Around the world, people turn this colorful vegetable into creamy soups, hearty casseroles, fresh salads, desserts, and even drinks. In Austria, for example, you can find pumpkin coffee and pumpkin schnapps.
If the only pumpkin recipe you’ve ever made is roasted pumpkin, you’re about to discover some delicious new favorites.
At AdmiGram, we’ve rounded up five simple pumpkin recipes that are easy to make, packed with flavor, and full of vitamins. Best of all, pumpkin is naturally low in calories, making it a healthy addition to almost any meal.
What to Cook with Pumpkin: 5 Best Recipes
Spicy Pumpkin Soup with Chicken & Corn
Ingredients:
- 2 lb (900 g) pumpkin, peeled and diced
- 2 lb (900 g) chicken breast, diced
- 1 lb (400 g) fresh or canned corn
- 1 bell pepper, diced
- 1 small hot chili pepper
- 2 onions, diced
- 2 tbsp olive oil
- 1–2 tbsp all-purpose flour
- 1 tsp ground chili
- Paprika
- Ground cumin
- Fresh oregano
- Salt and black pepper
- Sour cream and croutons (optional)
How to cook:
Cook the chicken in a pot of salted water for about 20 minutes. Reserve the broth.
Meanwhile, heat the olive oil in a skillet and sauté the pumpkin, onions, and bell pepper for about 10 minutes. Sprinkle with the flour, then add the chili, paprika, cumin, and salt. Cook for another 5 minutes before stirring in the corn.
Transfer the vegetables to the pot with the chicken. Add enough broth to cover everything and simmer for about 15 minutes. Finish with oregano, extra cumin, paprika, and black pepper to taste.
Serve hot with a spoonful of sour cream and crunchy croutons. The slight heat pairs perfectly with pumpkin’s natural sweetness.
Crispy Breaded Pumpkin
Ingredients:
- 1 lb (400 g) pumpkin
- 3 oz (85 g) breadcrumbs
- 4 tbsp vegetable oil
- Salt
- Black pepper
- Your favorite seasonings
How to cook:
Slice the pumpkin into wedges or thick sticks.
Season the breadcrumbs with salt and spices, then coat each pumpkin piece well.
Pan-fry over medium heat until golden brown and tender on both sides.
Serve with spicy ketchup, ranch, or tartar sauce for an easy appetizer or side dish.
Creamy Pumpkin Lasagna
Ingredients:
- 1 lb (400 g) pumpkin, grated
- 8–10 lasagna noodles
- 2 oz (60 g) walnuts
- Freshly grated Parmesan
For bechamel sauce:
- 2 tbsp butter
- 1–2 tbsp flour
- 2 cups milk
- Salt
- Black pepper
- Nutmeg
How to cook:
Prepare the béchamel by melting the butter, whisking in the flour, and slowly adding the warm milk. Season with salt, pepper, and nutmeg, then cook until smooth and slightly thickened.
Toast the walnuts and roughly chop them.
Cook the lasagna noodles according to the package directions.
Spread a little sauce in a baking dish, then layer noodles, pumpkin, walnuts, more sauce, and Parmesan. Repeat until all ingredients are used.
Finish with plenty of cheese and walnuts.
Bake at 340°F (170°C) for about 25 minutes, or until bubbly and lightly golden.
Soft Pumpkin Milk Buns
Ingredients:
- 1 lb (400 g) pumpkin
- 1 tsp active dry yeast
- ½ cup warm water
- ½ cup pumpkin puree
- ½ cup milk
- 3 tbsp vegetable oil
- 1 oz (30 g) almonds, chopped
- 1 tsp dried sage
- 1 tsp salt
- About 2 cups all-purpose flour
How to cook:
Cook the pumpkin until tender, then mash into a smooth puree.
Combine the yeast, warm water, pumpkin puree, milk, oil, salt, and sage. Gradually mix in the flour until a soft dough forms.
Knead until smooth, cover, and let rise until doubled in size.
Divide the dough into 12 balls. If you’d like them to look like little pumpkins, make several shallow cuts around each one with a knife.
Brush with oil and bake at 375°F (190°C) for 20–25 minutes, or until golden brown.
Serve warm with butter, jam, or honey.
Homemade Pumpkin Marmalade
Ingredients:
- 7 oz (200 g) pumpkin, finely grated
- 7 oz (200 g) sugar
- 1–2 cinnamon sticks
- A pinch of vanilla
- 2 tbsp lemon juice
How to cook:
Mix the grated pumpkin with the sugar and let it sit for about two hours until it releases its juices.
Add the cinnamon, vanilla, and lemon juice.
Cook over low heat, stirring often, until the mixture thickens and becomes slightly translucent. This usually takes about 20–30 minutes after it begins to boil.
Allow it to cool slightly, then spoon it into silicone molds or a parchment-lined container.
Refrigerate overnight until firm, then cut into bite-sized pieces and enjoy.
