Pumpkin Recipes for Fall
Autumn wouldn’t be complete without pumpkins. If you’re done preparing for the home decorations, then it’s time to set your official fall menu. Of course, the main ingredient is pumpkins!
But for some, it may be overrated. So, we prepared fresh takes on the classic food for fall. We are not talking about the typical pumpkin smoothie, here are delectable dishes and desserts to keep you satisfied all throughout the season.
Prepare your pen and paper because we’re about to help you make the perfect pumpkin menu!
Click on the item descriptions to see more.
Pumpkin Beer and Goat Cheese Soup
“You can’t get more autumnal than pumpkin soup. Fancy and Casual has put a sophisticated spin on it by adding Punkin Ale to the soup, then mixing in goat cheese, toasted pepitas, and sage oil. The mildly bitter flavor of the Punkin Ale works well with the slightly sweet soup and the creamy, tangy cheese. If the soup seems a little too bitter, a spoonful of sugar can round it out. The pepitas add welcome texture and a nutty flavor, and the sage oil adds a hint of earth and herb. If you’re a fan of sage you may want to double the amount used so you can have more than one of the fried leaves in your soup.”
Moro’s Warm Squash & Chickpea Salad with Tahini
“This is a salad that eats more like a gratin, without the cheese hangover. As Food52er Ameliorator put it, “It’s vegan, but warm and filling and never leaves you thinking it would have been improved with bacon.”
Pasta Al Forno with Pumpkin and Pancetta
“Rich, lightly sweet but also tangy from the blend of different cheeses, the pasta was tinted a rich orange throughout.. The most important part of the technique? You boil the pasta for barely 5 minutes, allowing the final blast in a flaming hot oven to cook it through to al dente and tinge the edges of the shells a lovely rich brown.”
Hard Squash Hummus
“This recipe is adapted by Karen Leibowitz from a dish served at the San Francisco restaurant Bar Tartine, where chef Nicolaus Balla tops roasted and puréed butternut squash with sunflower sprouts, curried yogurt, cilantro purée and pomegranate molasses. The toppings suggested here are somewhat simpler — creativity is encouraged. This recipe serves a crowd, but freezes well.”
Salted Pumpkin Crème Brûlée
“While we love our pumpkin pies, our pumpkin cakes, and our pumpkin breads, there’s something about a crème brûlée that feels wonderfully elegant. Bonus: you can make these ahead.”
Pacific Foods Organic Pumpkin Puree