Round, orange, with a little stem on top… we think we know everything about pumpkins. But do we really? Chances are, you haven’t even scratched the surface of their culinary potential. Forget about plain old pumpkin pie — the world of pumpkin dishes is huge, exciting, and unbelievably tasty!
AdmiGram.com has put together a list of recipes that prove pumpkin isn’t just for carving jack-o’-lanterns. Try these, and pumpkin might just become your favorite fall ingredient!
What to Cook With Pumpkin: Delicious Recipe Ideas
Spicy Italian Pumpkin Stew with Chicken
Ingredients:
- Pumpkin — 1 ¾ lbs (800 g)
- Chicken breast — 1 ⅓ lbs (600 g)
- Bell pepper — 7 oz (200 g)
- Hot chili pepper — 1 oz (30 g)
- Olive oil — 2 tbsp
- Onion — 2
- Parmesan — 2 oz (60 g)
- Ground hot pepper — 1 tsp
- Paprika, black pepper, salt, cumin, fresh oregano — to taste
- Flour — 1–2 tbsp
How to Cook:
Cut pumpkin, bell pepper, and onion into cubes or strips. Sauté the pumpkin for 15 minutes, then add peppers, onion, flour, and spices. Cook for another 5 minutes, stirring. Transfer to a bowl. In the same pan, heat olive oil and cook chicken pieces until golden, about 8–10 minutes. Combine with vegetables, sprinkle generously with Parmesan and chopped chili. The stew should be spicy enough to balance the pumpkin’s sweetness.
French Pumpkin Lasagna
Ingredients:
- Pumpkin — 1 lb (500 g)
- Ground beef — 1 lb (500 g)
- Onion — 9 oz (250 g)
- Lasagna sheets — 3–4
- Walnuts — 2 oz (50 g)
- Parmesan or any cheese — to taste
- Nutmeg, salt, black pepper — to taste
How to Cook:
Peel the pumpkin and grate it on a coarse grater. Toast the walnuts in a skillet and roughly grind them. Finely chop the onion or dice it into small cubes. In a baking dish, layer the ingredients starting from the bottom: pumpkin, onion, ground meat. Sprinkle each layer with the ground walnuts and spices. Place a lasagna sheet over each layer. Bake in the oven at 340°F (170°C) for about 30–40 minutes. Five minutes before it’s done, sprinkle generously with grated cheese. Serve the lasagna hot with vegetable juice.
Pumpkin Cream Buns
Ingredients:
- Pumpkin — 7 oz (200 g)
- Flour — 4 cups (500 g)
- Dry yeast — 1 tsp
- Water — ½ cup (100 ml)
- Olive oil — ½ cup (100 ml)
- Almonds — 2 oz (50 g)
- Heavy cream — ½ cup (100 ml)
- Dried sage — 1 tsp
- Salt — 1 tsp
How to Cook:
Boil pumpkin until soft, then blend into purée. Mix in yeast, water, cream, salt, sage, and olive oil. Add flour (saving some for dusting). Cover and let rise in a warm place for 40–60 minutes. Roll into a 1-inch-thick sheet, cut into 12 pieces, and shape into balls. Insert an almond into each and score the sides to resemble mini pumpkins. Brush with oil. Bake at 480°F (250°C) for 20–30 minutes. Serve warm with jam or milk.
Crispy Breaded Pumpkin
Ingredients:
- Pumpkin — 1 lb (500 g)
- Bread crumbs — 1 cup (100 g)
- Vegetable oil — 4 tbsp
- Salt, black pepper, spices — to taste
How to Cook:
Slice peeled pumpkin into wedges or fun shapes. Coat in breadcrumbs mixed with salt and spices. Pan-fry on both sides for 15–20 minutes until golden and crisp. Serve with spicy ketchup or tartar sauce.
Pumpkin Jelly Candy
Ingredients:
- Pumpkin pulp — 7 oz (200 g)
- Sugar — 1 cup (100 g)
- Cinnamon sticks — 1–2
- Vanilla — a pinch
- Lemon juice — 2 tbsp
How to Cook:
Blend pumpkin into purée and mix with sugar. Add cinnamon, vanilla, and lemon juice. Cook on low heat, stirring often, until thick (about 20–30 minutes after boiling). Pour into molds lined with plastic wrap once the mixture cools slightly. Refrigerate overnight until set.
