It’s November, and November means pumpkin season. The trouble with pumpkin season is that all the popular recipes are desserts – pumpkin bread, pumpkin pie, pumpkin cupcakes…you name a dessert, it probably has a pumpkin version. This gets pretty boring after a while. If you’re looking to switch it up, but still want to get your pumpkin fix since it’s in-season, here’s five recipes that aren’t dessert:
If you’re a hummus lover, you’ll love this recipe. It’s so beautifully creamy, and not too sweet, but there’s enough pumpkin and spices so that it’s still utterly delicious and tastes like Fall on a pita chip. It’s a good way to get your protein in, too. All the ingredients are wonderfully cheap. All you’ll need is a can of pumpkin puree, a can of garbanzo beans, olive oil, lemon, paprika, cumun, cloves, tahini, and salt. Get the recipe here.
Roasted Butternut Squash and Pumpkin Soup
Butternut squash soup just tastes like winter to me. At our house, it’s a popular cold-weather soup. It’s made from inexpensive ingredients that are even more inexpensive since they’re all in-season now, so it’s the perfect time to give this soup a try.
It’s a silky-smooth puree kind of soup, but if you’re not a fan of the texture like me, you can do what I do and blend it less, remove a few cooked whole chunks of roasted squash and pumpkin, blend the rest, and then add the saved bits to keep the silky texture, but also add a bit of variety. All you’ll need is butternut squash, a sugar pumpkin, an onion, chicken broth, olive oil, garlic,, coriander, nutmeg, and pepper. Get the recipe here.
Pumpkin Cream Cheese Cornbread
Cornbread is hard to mess up, and when you do it right… it’s so right. The inside is tender and moist, not too crumbly, and it always has this wonderful, crisp, slightly sweet crust. It kind of seems appropriate to add pumpkin to such a masterpiece. Pair cornbread with any soup or stew, and you’ve got a winner.
This is an incredibly easy recipe. You pretty much just mix all the ingredients into a bowl, pour it into a baking dish, throw it in the oven, and let it make itself. All you’ll need to make this recipe is cornmeal, pumpkin puree, cream cheese, cheddar cheese, flour, butter, salt, baking powder, cinnamon, and milk. Get the recipe here.
Pumpkin Beef Stew
The colder and wetter it gets, the more we start to crave hot, hearty dinnners. It’s a temptation we should give in to for a few months. There’s a reason these foods became popular during the winter. They’re warming and satisfying, giving your body the fuel it needs to stay toasty during the colder weather without turning up your thermostat.
This recipe is a great option for these colder months. I mean, who doesn’t like beef stew? Add pumpkin to it, and you’ve got probably the best recipe ever. All you’ll need is some beef stew meat, an onion, pumpkin puree, potatoes, carrots, butter, beef stock, and some spices. Get the recipe here.
Pumpkin pasta?! Yes. It’s so tasty. We generally think of pumpkin as belonging with sweet ingredients, and pasta belonging with savory, but there’s no reason they can’t go together into one beautiful, savory masterpiece. It’s so simple to make. The whole thing takes less than 15 minutes to whip together and it takes some very inexpensive ingredients. All you’ll need is some fettuccine pasta, pumpkin puree, Parmesan cheese, half and half, butter, garlic, nutmeg, and parsley. Get the recipe here.