Food & Drink

3 pumpkin recipes that you should try this fall


Delicious and easy to cook pumpkin dishes

The pumpkin season is here! Pumpkins are usually planted in July and harvested in September and October. Pumpkins are very versatile. Almost every part of the pumpkin is edible, including the fleshy shell, the seeds, the leaves and the flowers. They can be used in lots and lots of tasteful recipes and even for home decorations. Also they are an excellent source of vitamin A, vitamin C, vitamin E, vitamin K, almost the whole complex of B vitamins, calcium, iron and magnesium.

Here are a few delicious pumpkin dishes that you should totally try.

The famous pumpkin soup (8 servings)

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  • 1 can pumpkin puree;
  • 1 large potato;
  • 1 large onion;
  • 4 1/2 cups chicken broth;
  • 2 tbsp. unsalted butter;
  • Salt;
  • Ground pepper;
  • 1/4 tsp. ground nutmeg;
  • 1/2 tsp chopped fresh or dry thyme;
  • 1 clove minced garlic;
  • 1/2 cup heavy cream.

Melt the butter in a large pot. Add the chopped onion, potato, garlic, salt, pepper, nutmeg and thyme. Stir occasionally and cook them until the onion is translucent. Add the chicken broth and bring to boil then reduce the heat to low and cook until the potato is tender. Stir in the pumpkin puree.

Use a food processor or blender to puree the soup (1 cup at a time). Put the mixture in the pot, increase heat to medium-high and bring it to boil. Reduce the heat and let it cook for 10 minutes. Add the cream and stir thoroughly.

You can season the soup with fresh chopped parsley or croutons.

Pumpkin risotto for an Italian dinner (8 servings)

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  • 2 cups chopped pumpkin;
  • 2 cups arborio rice;
  • 1 small chopped onion;
  • 4 dried porcini mushrooms;
  • 6 cups chicken broth;
  • 3 tbsp. dry white wine;
  • 3/4 cup grated Parmesan cheese;
  • 2 tbsp. olive oil;
  • 2 tbsp. unsalted butter;
  • 1 sprig rosemary;
  • Salt;
  • Ground pepper.

Heat the olive oil in a large saucepan. Add the onion and cook it until softened. Put the pumpkin and cook it until softened too. Add the rice and stir it until every kernel is coated in oil. Stir in the wine. Add 3 cups of chicken broth, rosemary and the mushrooms, bring the mixture to a boil, then reduce to a simmer and stir often. After the broth was absorbed by the rice, add another 1/2 cup of broth at a time and cook it until the rice is slightly al dente and creamy. Stir in the butter and 1/4 cup of Parmesan.

Season it with salt, pepper and Parmesan.

Pumpkin fries (6 servings)

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  • 2 small pie pumpkins;
  • 2 tsp. garlic powder;
  • 1/4 tsp. cayenne pepper;
  • 1 tsp. onion powder;
  • Salt;
  • 1 tbsp. olive oil.

Preheat the oven at 400 degrees F. Cut the pumpkin into 1/2 inch fries. Mix the spices into a bowl, add the fries and make sure they are evenly coated with the spices. Put the fries in a single layer on parchment paper. Roast them for 35 minutes and flip them halfway through.

Be creative! You can eat them as a side dish with a hamburger or you can eat them as a healthy snack.


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