Savory Pumpkin Recipes

When people think of Pumpkins they automatically think of Pumpkin Pie, Pumpkin Muffins, Pumpkin Bread or one of my family’s favorites Pumpkin Cheesecake. But in truth my favorite Pumpkin recipes are savory. I love a good spicy and creamy Pumpkin Soup. I use a blend of cumin, chili powder, curry, and a touch of dark brown sugar. The color and aroma just scream Fall, top it off with homemade rye croutons.

My newest addition to my savory Pumpkin recipes is a Pumpkin Parmesan Pasta Sauce. As in all of my Pasta sauces I use Spanish onions and lots of garlic. I finish it with fresh Thyme and freshly grated Parmesan. Right before tossing it over ravioli or macaroni noodles I usually stir in a little butter. This sauce has very creamy mouth feel, with no added cream. The color is inviting and is a kid pleaser.

 

Pumpkin Soup Recipepumpkin pic

  • Olive oil
  • 1 sm. Spanish onion
  • 1 clove garlic
  • 32 oz chicken broth
  • 15 oz canned pumpkin
  • 1 tbsp cumin
  • 2 tsp chili powder
  • 2 tbsp curry
  • 2 tbsp brown sugar
  • Salt & Pepper to taste

Sweat onions and garlic in olive oil for about 5 minutes.

Add stock and bring to simmer

Slowly whisk in broth keeping on medium heat. Soup will appear thin here as you are blending in the pumpkin; it will thicken as it heats through.

The spices are used to get it to your tastes so feel free to adjust amounts. This would be were my Husband would come in and tell me to add red chili flakes, he likes everything spicy. This soup can handle the heat. You will notice I did not add cream or milk, I feel the pumpkin already has a creamy texture and if I can cut down the fat and calories in a dish without endangering the flavor I will.

 

Pumpkin Parmesan Pasta Sauce

  • Olive oil
  • ½ Spanish onion
  • 4 cloves Garlic
  • 16 oz Broth
  • 15 oz canned Pumpkin
  • 4 oz Parmesan
  • 5 sprigs fresh Thyme
  • ½ Lemon (juice)
  • Salt & pepper to taste
  • 1 tbsp Butter

 Sautee your onions and garlic until tender about 4 minutes.

Add broth and slowly whisk in Pumpkin over medium high heat. If the pumpkin boils too hard it will start bubbling up and popping so be careful not to burn yourself. Keep an eye on it, it thickens quickly and you don’t want to scorch it.

Slowly whisk in parmesan, keep stirring so cheese does not go to the bottom and burn. Lower heat when all of the cheese is added. Keep stirring as it melts.

Add in the fresh thyme and lemon juice.

Salt & pepper to taste.

If I am using Ravioli or tortellini I just throw in into the sauce to cook, they cook quickly.  This saves me a pot of boiling water.

If you would like to add a protein I usually marinate a chicken breast in lemon juice, olive oil, garlic, fresh thyme, salt and pepper. After it marinates for a least 30 minutes I throw it on the grill, it cooks quick.

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