4 Pumpkin Recipe Ideas That *Gasp* Aren't Pumpkin Pie!

October 04, 2017

Not all recipes that have pumpkin have to be followed by "pie". Here are just some of the great ideas we found for your next pumpkin dish...

 

1. Creamy Pumpkin Soup with Grilled Cheese Croutons
Ingredients
  • 3 tablespoons butter, divided
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, minced
  • 1 cup chopped onion
  • 2 cup pumpkin purée
  • 1 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • 2 tablespoons honey
  • kosher salt
  • Freshly ground black pepper
  • 3 tablespoons mayonnaise
  • 4 slices white bread
  • 6–8 slices gruyère cheese
  • 1/4 cup chopped fresh parsley
Directions
  1. In a large pot over medium heat, melt 1 tablespoon butter and 1 tablespoon oil; sauté garlic and onions for 3 to 4 minutes. Stir in pumpkin, broth, heavy cream, and honey and season with salt and pepper. Bring to a boil and simmer for 7 to 10 minutes. Turn off heat and melt remaining butter for a silky consistency, then cover with lid and keep warm.
  2. Preheat cast-iron skillet over medium-high heat. Spread each piece of bread with a thin layer of mayonnaise and place in skillet, mayonnaise-side down. Top with layers of gruyère and cover with remaining bread. Cook until golden brown, flipping as needed. Cover skillet to melt cheese. Transfer to a cutting board and cut each grilled cheese into 8 pieces.
  3. Divide soup into bowls, top with grilled cheese croutons, garnish with parsley and drizzle with olive oil. Serve immediately.

Taken from: Delish.com

 

2. Lentil Pumpkin Salad with Arugula and Feta

 

Ingredients
  • 3 cups pumpkin, peeled and de-seeded and cut into cubes
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon sea salt
  • 3 cups arugula leaves
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice, freshly squeezed
Directions
  1. Soak lentils in cold water for a few hours. Drain.
  2. Cook lentils in boiling salted water until tender, but still with a bite, around 20 minutes. Drain and set aside.
  3. Preheat oven to 220C.
  4. Toss pumpkin cubes with 1 tablespoon of olive oil, spices and salt. Place pumpkin on a baking tray in a single layer and roast until tender, about 20 minutes. Turn over halfway. Set aside.
  5. Mix two tablespoons of olive oil with lemon juice.
  6. Transfer lentils to a serving bowl. Stir in the lemon dressing. Add pumpkin cubes and arugula leaves. Sprinkle with feta cheese. Ready to serve.

Taken from: Anja's Food 4 Thought

 

3. Pumpkin Oatmeal

 

Ingredients
Directions
  1. Mix together oats and milk in a microwave-safe bowl.
  2. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds.
  3. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

Taken and Modified From: All Recipes

 

4. Pumpkin, Spinach, and Walnut Spaghetti 
Ingredients
  • 200 grams spaghetti (use gluten-free if you are gluten-intolerant)
  • 3 tablespoons / 45 milliliters olive oil
  • 2-3 garlic cloves, finely diced
  • 2 cups of cubed butternut squash / pumpkin*
  • about 100 grams spinach
  • ½-1 teaspoon chilli flakes (depending on level of heat and your preference)
  • ½ lemon, zest and juice
  • salt and pepper, to taste
  • 30 grams walnuts, finely chopped
Directions
  1. Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake in a hot oven (225º C / 435º F) for about 40-50 minutes, until butternut squash turns soft and gets lightly caramelised.
  2. Heat up 2 tbsp of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn’t burn. Add chilli flakes and cook for another minute or two stirring frequently.
  3. Cook spaghetti for a minute shorter than you would normally.
  4. Mash half the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture). Put both mashed and whole butternut squash chunks into the pan with chilli and garlic.
  5. Add drained pasta and washed spinach into the pan. Incorporate them well into the pumpkin. Taste and season with pepper, a squeeze of lemon juice and additional salt and chilli if needed.
  6. Serve immediately with chopped walnuts and lemon zest on top.

 

Taken and Modified From: Lazy Cat Kitchen

 

We hope you love these recipes as much as we do! 

Share:

Leave a comment

Please note, comments must be approved before they are published