20 Delicious Savory Pumpkin Recipes Easy to Make

Pumpkin isn’t just for pies! As the leaves start to turn, it’s the perfect time to explore the savory side of this versatile squash. From cozy soups to hearty pastas, our roundup of 20 Delicious Savory Pumpkin Recipes Easy to Make will inspire your autumn cooking. Whether you’re craving comfort food or quick dinners, these dishes are sure to delight. Let’s dive into the flavors of the season!

Savory Pumpkin Soup with Croutons

Ready to cozy up with a bowl of something delicious? This savory pumpkin soup is your go-to for a quick, comforting meal. Pair it with crunchy croutons for that perfect bite.

Ingredients

• Pumpkin puree – 2 cups
• Vegetable broth – 4 cups
• Heavy cream – ½ cup
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Bread – 2 slices, cubed
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add pumpkin puree to the pot. Stir well to combine with the garlic.
3. Pour in vegetable broth. Bring the mixture to a boil, then reduce heat to simmer for 15 minutes.
4. While the soup simmers, preheat your oven to 375°F. Toss bread cubes with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and bake for 10 minutes until golden and crispy.
5. After simmering, blend the soup until smooth using an immersion blender. Tip: For extra creaminess, blend in batches if using a regular blender.
6. Stir in heavy cream. Season with salt and pepper to taste. Tip: Always taste before adding more seasoning.
7. Ladle the soup into bowls. Top with the baked croutons just before serving. Tip: For a gourmet touch, drizzle with a little extra cream or olive oil.

Perfectly creamy with a hint of sweetness from the pumpkin, this soup is a fall favorite. Try serving it in hollowed-out mini pumpkins for a festive twist at your next dinner party.

Pumpkin and Sage Risotto

This cozy pumpkin and sage risotto is the perfect dish to warm you up on a chilly evening. You’ll love how the creamy rice pairs with the earthy pumpkin and fragrant sage.

Ingredients

• Arborio rice – 1 ½ cups
• Pumpkin puree – 1 cup
• Fresh sage – 2 tbsp, chopped
• Vegetable broth – 4 cups
• Butter – 2 tbsp
• Olive oil – 1 tbsp
• Onion – ½ cup, diced
• Garlic – 2 cloves, minced
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat the vegetable broth in a saucepan over low heat. Keep it warm throughout the cooking process.
2. In a large pan, melt 1 tbsp of butter with olive oil over medium heat. Tip: Using both butter and oil prevents the butter from burning.
3. Add the diced onion and cook until translucent, about 3 minutes.
4. Stir in the minced garlic and chopped sage, cooking for another minute until fragrant.
5. Add the Arborio rice to the pan, stirring to coat the grains with the butter and oil mixture. Toast the rice for 2 minutes.
6. Begin adding the warm broth one ladle at a time, stirring constantly. Wait until the liquid is almost fully absorbed before adding the next ladle. Tip: Constant stirring releases the rice’s starch, creating a creamy texture.
7. After about 20 minutes, when the rice is al dente, stir in the pumpkin puree, remaining butter, parmesan cheese, salt, and pepper. Tip: The risotto should have a loose, creamy consistency. If it’s too thick, add a little more broth.
8. Remove from heat and let it sit for 2 minutes before serving.

Creamy and rich, this risotto has a delightful balance of sweet pumpkin and savory sage. Serve it with extra parmesan on top or a drizzle of olive oil for an extra touch of luxury.

Roasted Pumpkin with Garlic and Thyme

Wondering what to do with that pumpkin sitting on your counter? Roasting it with garlic and thyme brings out its natural sweetness, making it a perfect side dish that’s both simple and flavorful.

Ingredients

• Pumpkin – 1 small, about 2 lbs
• Garlic – 3 cloves
• Fresh thyme – 1 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F (200°C). This ensures your pumpkin roasts evenly.
2. Cut the pumpkin into 1-inch cubes. Removing the skin is optional, but it’s easier to eat without it.
3. Mince the garlic cloves finely. Fresh garlic gives the best flavor here.
4. In a large bowl, toss the pumpkin cubes with olive oil, minced garlic, thyme, salt, and black pepper until evenly coated.
5. Spread the pumpkin pieces in a single layer on a baking sheet. Crowding can lead to steaming instead of roasting.
6. Roast in the preheated oven for 25-30 minutes, or until the edges are caramelized and the pumpkin is fork-tender.
7. Halfway through roasting, give the pumpkin a quick stir to ensure even browning.

Zesty and aromatic, this roasted pumpkin is tender with crispy edges. Serve it alongside grilled meats or toss it into a salad for a warm, autumnal touch.

Pumpkin and Spinach Lasagna

Alright, you’re in for a treat with this cozy, veggie-packed lasagna that’s perfect for any night of the week. A blend of creamy pumpkin and fresh spinach layered between noodles and cheese makes this dish a hearty, comforting meal.

Ingredients

• Lasagna noodles – 12
• Pumpkin puree – 2 cups
• Spinach – 4 cups
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups
• Parmesan cheese – ½ cup
• Garlic – 2 cloves
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Nutmeg – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Boil lasagna noodles according to package instructions, then drain and set aside.
3. In a pan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add spinach to the pan, cooking until wilted, about 3 minutes. Season with salt, pepper, and nutmeg.
5. In a bowl, mix pumpkin puree with ricotta cheese until well combined.
6. Spread a thin layer of the pumpkin mixture at the bottom of a 9×13 inch baking dish.
7. Place a layer of lasagna noodles over the pumpkin mixture.
8. Add half of the spinach mixture over the noodles, then sprinkle with mozzarella and parmesan.
9. Repeat the layers: pumpkin mixture, noodles, remaining spinach, and cheeses.
10. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
11. Let the lasagna sit for 10 minutes before slicing. This helps the layers set.

Now, this lasagna comes out creamy with a slight sweetness from the pumpkin, balanced by the earthy spinach. Try serving it with a crisp green salad for a complete meal.

Savory Pumpkin Pancakes

Zesty mornings call for something special, and these savory pumpkin pancakes are just the ticket. You’ll love how they bring a cozy, autumnal vibe to your breakfast table with minimal fuss.

Ingredients

• Flour – 1 cup
• Pumpkin puree – ½ cup
• Egg – 1
• Milk – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Butter – 2 tbsp, melted

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In another bowl, mix the pumpkin puree, egg, milk, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir just until combined; a few lumps are okay. Tip: Overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat (350°F). Wait until it’s hot before adding batter.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2 minutes.
6. Flip the pancakes and cook for another 1-2 minutes, until golden brown. Tip: Adjust heat if pancakes are browning too quickly.
7. Serve warm. Tip: For extra flavor, top with a dollop of sour cream and a sprinkle of chives.

Buttery and soft with a hint of pumpkin, these pancakes are a delightful twist on the classic. Try stacking them high with a drizzle of maple syrup for a sweet and savory combo that’s irresistibly good.

Pumpkin and Chorizo Stuffed Peppers

Did you know that stuffing peppers is one of the easiest ways to turn a simple veggie into a hearty meal? These Pumpkin and Chorizo Stuffed Peppers are no exception, packing a flavorful punch with minimal effort.

Ingredients

• Bell peppers – 4
• Pumpkin puree – 1 cup
• Chorizo – ½ lb
• Shredded cheese – 1 cup
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds.
3. In a pan, heat olive oil over medium heat and cook chorizo until browned, about 5 minutes.
4. Mix the cooked chorizo with pumpkin puree and salt in a bowl.
5. Stuff each bell pepper with the chorizo and pumpkin mixture.
6. Place the stuffed peppers in a baking dish and top with shredded cheese.
7. Bake for 25 minutes, or until the peppers are tender and the cheese is bubbly.

Keep in mind, the peppers should be soft but still hold their shape. The combination of spicy chorizo and sweet pumpkin creates a delightful contrast, perfect for serving over a bed of rice or with a side of crusty bread.

Creamy Pumpkin Polenta

Hey, you know those cozy fall evenings when you crave something warm and comforting? This creamy pumpkin polenta is your answer—simple, satisfying, and packed with seasonal flavor.

Ingredients

• Water – 4 cups
• Polenta – 1 cup
• Pumpkin puree – 1 cup
• Butter – 2 tbsp
• Salt – ½ tsp
• Parmesan cheese – ½ cup, grated

Instructions

1. Bring water to a boil in a large pot over high heat.
2. Gradually whisk in polenta to avoid lumps. Tip: A steady stream and constant whisking are key.
3. Reduce heat to low, cover, and simmer for 25 minutes, stirring every 5 minutes to prevent sticking.
4. Stir in pumpkin puree, butter, and salt. Cook for another 5 minutes, stirring constantly. Tip: The polenta should be thick but still pourable.
5. Remove from heat and stir in Parmesan cheese until melted and smooth. Tip: For extra creaminess, add a splash of milk if needed.

Lusciously creamy with a hint of sweetness from the pumpkin, this polenta is a dream. Serve it as a base for roasted veggies or a hearty mushroom ragù for a complete meal.

Pumpkin and Black Bean Chili

Even if you’re not a fan of pumpkin, this chili will change your mind. It’s hearty, flavorful, and perfect for those chilly evenings when you crave something comforting.

Ingredients

• Pumpkin puree – 1 cup
• Black beans – 2 cans (15 oz each), drained and rinsed
• Vegetable broth – 2 cups
• Chili powder – 2 tbsp
• Cumin – 1 tsp
• Olive oil – 1 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3. Stir in chili powder and cumin. Cook for 1 minute to toast the spices, releasing their flavors.
4. Add pumpkin puree, black beans, and vegetable broth to the pot. Stir to combine all ingredients.
5. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
6. After 20 minutes, check the consistency. If it’s too thick, add a little more broth or water until desired thickness is reached.
7. Remove from heat and let it sit for 5 minutes before serving to allow the flavors to meld together.

Velvety pumpkin blends seamlessly with hearty black beans, creating a chili that’s both rich and satisfying. Serve it with a dollop of sour cream or over a baked sweet potato for an extra cozy meal.

Savory Pumpkin Bread with Herbs

Mmm, there’s something about the combination of savory herbs and sweet pumpkin that just feels like a hug in bread form. You’re going to love how simple this is to whip up, and the aroma? Absolutely divine.

Ingredients

• Pumpkin puree – 1 cup
• Flour – 2 cups
• Eggs – 2
• Olive oil – ½ cup
• Fresh rosemary – 1 tbsp, chopped
• Salt – 1 tsp
• Baking soda – 1 tsp

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mix the pumpkin puree, eggs, and olive oil until smooth. Tip: Make sure your eggs are at room temperature for a smoother batter.
3. Add the flour, rosemary, salt, and baking soda to the wet ingredients. Stir until just combined. Tip: Overmixing can lead to dense bread, so stop when you no longer see dry flour.
4. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top starts browning too quickly, loosely cover it with foil.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Warm slices of this bread have a tender crumb and a beautiful balance of earthy pumpkin and fragrant rosemary. Try serving it with a smear of creamy goat cheese for an extra layer of flavor.

Pumpkin and Goat Cheese Tart

Back in the kitchen, and today we’re whipping up something that screams fall but is delicious any time of year. Imagine a creamy, tangy goat cheese paired with the sweet, earthy flavors of pumpkin, all nestled in a buttery crust. Sounds like a dream, right?

Ingredients

• Pumpkin puree – 1 cup
• Goat cheese – 4 oz
• Pie crust – 1
• Egg – 1
• Heavy cream – ½ cup
• Sugar – ¼ cup
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F.
2. Roll out the pie crust and fit it into a 9-inch tart pan. Trim the edges.
3. In a bowl, mix the pumpkin puree, goat cheese, egg, heavy cream, sugar, and salt until smooth. Tip: Let the goat cheese soften at room temperature for easier mixing.
4. Pour the filling into the crust. Tip: Tap the pan gently on the counter to remove any air bubbles.
5. Bake for 40 minutes, or until the filling is set and the crust is golden. Tip: Check the tart at 30 minutes to prevent over-browning.
6. Let the tart cool for at least 10 minutes before slicing.

Zesty and rich, this tart balances the sweetness of pumpkin with the sharpness of goat cheese perfectly. Serve it warm with a drizzle of honey or a scoop of vanilla ice cream for an extra treat.

Spicy Pumpkin Hummus

Mmm, you’re going to love this twist on classic hummus. It’s creamy, spicy, and perfect for fall—or anytime you’re craving something a little different.

Ingredients

• Canned chickpeas – 1 (15 oz) can
• Pumpkin puree – ½ cup
• Tahini – ¼ cup
• Lemon juice – 2 tbsp
• Garlic – 1 clove
• Olive oil – 2 tbsp
• Cumin – 1 tsp
• Cayenne pepper – ½ tsp
• Salt – ½ tsp

Instructions

1. Drain and rinse the chickpeas under cold water.
2. In a food processor, combine the chickpeas, pumpkin puree, tahini, lemon juice, and garlic. Tip: For extra smooth hummus, peel the chickpeas.
3. Blend until smooth, about 2 minutes. Scrape down the sides as needed.
4. Add the olive oil, cumin, cayenne pepper, and salt. Blend for another minute. Tip: Adjust the spice level by adding more cayenne if you like it hotter.
5. Taste and adjust seasoning if necessary. Tip: If the hummus is too thick, add water 1 tbsp at a time until desired consistency.
6. Transfer to a bowl and drizzle with olive oil before serving.

Just like that, you’ve got a hummus that’s smooth with a kick. Serve it with pita chips or as a spread on sandwiches for a flavorful upgrade.

Pumpkin and Lentil Curry

Feeling like you need a cozy, flavorful dish to spice up your dinner routine? This Pumpkin and Lentil Curry is your go-to for a hearty, satisfying meal that’s packed with warmth and spice.

Ingredients

• Pumpkin – 2 cups, cubed
• Red lentils – 1 cup
• Coconut milk – 1 can
• Curry powder – 2 tbsp
• Vegetable oil – 1 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Vegetable broth – 2 cups

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing for about 3 minutes until the onion is translucent.
3. Stir in the curry powder, cooking for 1 minute to release its flavors.
4. Add the pumpkin cubes and red lentils to the pot, stirring to coat them in the curry mixture.
5. Pour in the vegetable broth and coconut milk, bringing the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking.
7. After 25 minutes, check the pumpkin and lentils for tenderness. The pumpkin should be soft, and the lentils should be fully cooked.
8. Remove from heat and let it sit for 5 minutes to thicken slightly before serving.

Velvety smooth with a hint of spice, this curry is a comforting bowl of goodness. Serve it over steamed rice or with a side of naan bread for a complete meal that’ll warm you from the inside out.

Savory Pumpkin and Bacon Muffins

Zesty mornings call for something special, and these savory pumpkin and bacon muffins are just the ticket. You’ll love how they combine the sweetness of pumpkin with the smoky crunch of bacon—perfect for breakfast or a snack.

Ingredients

• Pumpkin puree – 1 cup
• Bacon – 6 slices
• Flour – 2 cups
• Baking powder – 1 tbsp
• Eggs – 2
• Milk – 1 cup
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F and grease a muffin tin.
2. Cook the bacon in a skillet over medium heat until crispy, about 5 minutes per side. Let it cool, then crumble.
3. In a large bowl, whisk together the pumpkin puree, eggs, and milk until smooth.
4. Add the flour, baking powder, and salt to the wet ingredients. Stir until just combined; don’t overmix.
5. Fold in the crumbled bacon, saving a little for topping.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Sprinkle the reserved bacon on top of each muffin.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Fluffy and moist with a hint of smokiness, these muffins are a delight. Try them warm with a dab of butter or alongside a bowl of soup for a cozy meal.

Pumpkin and Mushroom Quiche

Kickstart your morning with a savory twist that’s perfect for any season. This pumpkin and mushroom quiche combines earthy flavors with a creamy texture, making it a hit for brunch or dinner.

Ingredients

• Pumpkin puree – 1 cup
• Mushrooms – 1 cup, sliced
• Eggs – 4
• Heavy cream – 1 cup
• Pie crust – 1, pre-made
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Nutmeg – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges.
3. In a skillet over medium heat, sauté the mushrooms until they’re golden brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. In a bowl, whisk together the pumpkin puree, eggs, heavy cream, salt, pepper, and nutmeg until smooth.
5. Spread the sautéed mushrooms evenly over the pie crust.
6. Pour the pumpkin mixture over the mushrooms.
7. Bake for 35-40 minutes, or until the center is set and the top is lightly golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.
8. Let the quiche cool for 10 minutes before slicing. Tip: This rest time helps the quiche set perfectly for clean slices.

Best enjoyed warm, this quiche offers a delightful contrast between the creamy pumpkin filling and the earthy mushrooms. Serve it with a side salad for a complete meal, or enjoy a slice as a hearty snack.

Roasted Pumpkin and Feta Salad

Oh, you’re going to love this Roasted Pumpkin and Feta Salad. It’s the perfect mix of sweet, savory, and creamy, with a crunch that’ll have you coming back for seconds.

Ingredients

• Pumpkin – 2 cups, cubed
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Feta cheese – ½ cup, crumbled
• Mixed greens – 4 cups
• Balsamic vinegar – 1 tbsp

Instructions

1. Preheat your oven to 400°F.
2. Toss the pumpkin cubes with 1 tbsp olive oil and ½ tsp salt on a baking sheet.
3. Roast in the oven for 25 minutes, or until the pumpkin is tender and slightly caramelized. Tip: Give the pan a shake halfway through for even roasting.
4. While the pumpkin roasts, whisk together the remaining 1 tbsp olive oil and 1 tbsp balsamic vinegar in a large bowl.
5. Add the mixed greens to the bowl and toss gently to coat with the dressing.
6. Once the pumpkin is done, let it cool for 5 minutes before adding to the salad. Tip: Cooling prevents the greens from wilting.
7. Sprinkle the crumbled feta over the top. Tip: For extra flavor, use a flavored feta like herb or garlic.

Zesty and vibrant, this salad is a feast for the senses. The roasted pumpkin adds a sweet depth, while the feta brings a salty tang. Try serving it with a side of crusty bread to soak up the delicious dressing.

Pumpkin and Chicken Stew

Craving something cozy and comforting? This pumpkin and chicken stew is your go-to for a hearty meal that’s as nutritious as it is delicious. Perfect for those chilly evenings when you need a little warmth in your bowl.

Ingredients

• Chicken thighs – 1 lb
• Pumpkin puree – 2 cups
• Chicken broth – 3 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs to the pot, seasoning with salt and black pepper. Cook until browned on both sides, about 5 minutes per side.
3. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
4. Stir in pumpkin puree until fully incorporated. Simmer uncovered for another 10 minutes, stirring occasionally.
5. Tip: For a smoother texture, blend half the stew before adding the pumpkin puree.
6. Tip: If the stew is too thick, add a little more chicken broth until you reach your desired consistency.
7. Tip: Garnish with a sprinkle of fresh herbs or a dollop of sour cream for extra flavor.

Best enjoyed when the flavors have melded together beautifully, offering a creamy texture with a hint of sweetness from the pumpkin. Serve it over a bed of rice or with a slice of crusty bread to soak up all the goodness.

Savory Pumpkin Pie with a Twist

Craving something different this fall? You’ll love this savory pumpkin pie with a twist—it’s perfect for those who prefer their desserts not too sweet.

Ingredients

• Pumpkin puree – 1 cup
• Heavy cream – ½ cup
• Eggs – 2
• Pie crust – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Ground nutmeg – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, whisk together the pumpkin puree and heavy cream until smooth.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Season the mixture with salt, black pepper, and ground nutmeg, stirring well to combine.
5. Pour the filling into the pie crust, smoothing the top with a spatula.
6. Bake for 45 minutes, or until the filling is set and a knife inserted into the center comes out clean.
7. Let the pie cool on a wire rack for at least 2 hours before serving to allow the flavors to meld.

This pie has a creamy texture with a hint of spice that’s unexpectedly delightful. Try serving it with a dollop of whipped cream or a sprinkle of toasted pecans for an extra layer of flavor.

Pumpkin and Shrimp Pasta

Alright, you’re in for a treat with this Pumpkin and Shrimp Pasta. It’s the perfect blend of creamy and savory, and guess what? It’s easier to make than you think.

Ingredients

• Pumpkin puree – 1 cup
• Shrimp – 1 lb, peeled and deveined
• Pasta – 8 oz
• Garlic – 2 cloves, minced
• Heavy cream – ½ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
4. Stir in the pumpkin puree and heavy cream, mixing well to combine. Cook for 2 minutes until the sauce begins to thicken.
5. Add the cooked pasta and shrimp to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Season with salt and black pepper.
6. Cook for an additional 2 minutes, ensuring everything is well coated and heated through.

Perfect, the pasta is creamy with a hint of sweetness from the pumpkin, balanced by the savory shrimp. Try topping it with grated Parmesan for an extra flavor kick.

Herbed Pumpkin and Potato Mash

Perfect for those cozy fall evenings, this herbed pumpkin and potato mash brings warmth and comfort to your table with minimal effort. You’ll love how the herbs elevate the natural sweetness of the pumpkin and the earthiness of the potatoes.

Ingredients

• Pumpkin – 2 cups, cubed
• Potatoes – 2 cups, cubed
• Butter – 2 tbsp
• Heavy cream – ¼ cup
• Fresh thyme – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Peel and cube the pumpkin and potatoes into 1-inch pieces.
2. Place the pumpkin and potatoes in a large pot, cover with water, and bring to a boil over high heat.
3. Reduce heat to medium and simmer for 15 minutes, or until the pumpkin and potatoes are fork-tender.
4. Drain the water and return the pumpkin and potatoes to the pot.
5. Add butter, heavy cream, thyme, salt, and black pepper to the pot.
6. Mash everything together with a potato masher until smooth. Tip: For extra creaminess, warm the heavy cream before adding it.
7. Adjust seasoning with more salt and pepper if needed. Tip: Taste as you go to ensure the perfect balance of flavors.
8. Serve warm. Tip: Garnish with a sprinkle of fresh thyme leaves for a pop of color and flavor.

Out of this world creamy and rich, this mash pairs beautifully with roasted meats or can stand alone as a comforting vegetarian main. Try topping it with crispy fried onions for an unexpected crunch.

Pumpkin and Beef Casserole

Pumpkin and beef casserole is the cozy, hearty dish you didn’t know you needed. Perfect for those chilly evenings when you crave something comforting yet easy to whip up.

Ingredients

• Ground beef – 1 lb
• Pumpkin puree – 2 cups
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Beef broth – 1 cup
• Heavy cream – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon, about 5 minutes. Tip: Drain excess fat for a lighter casserole.
4. Stir in the pumpkin puree, beef broth, heavy cream, salt, and black pepper. Mix well and let it simmer for 5 minutes to blend the flavors.
5. Transfer the mixture to a baking dish. Bake in the preheated oven for 25 minutes, or until the top is slightly golden. Tip: Cover with foil if the top browns too quickly.
6. Let the casserole sit for 5 minutes before serving. Tip: This rest time allows the flavors to meld beautifully.

Fluffy and rich, this casserole pairs wonderfully with a crisp green salad or crusty bread. The pumpkin adds a subtle sweetness that balances the savory beef perfectly.

Conclusion

Now that you’ve explored these 20 delicious savory pumpkin recipes, it’s clear how versatile and easy pumpkin can be in your kitchen. Whether you’re craving a cozy soup or a hearty main, there’s something here for every home cook. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share this roundup on Pinterest for fellow pumpkin lovers to enjoy!