15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (2024)

Though you may wait until mid-October to put out your Jack-o'-Lantern, you don't have to wait as long to put pumpkin to work in your kitchen—the fruit actually begins to ripen in September. Local farmers will continue to offer succulent, fleshy pumpkins throughout autumn, and since they hold up so well, you can often find them at local markets well into winter.

The best pumpkins for cooking are very different from those you would choose to decorate. The ubiquitous field pumpkin—which is the most common variety used in carving—has watery, stringy flesh and isn't recommended for eating. Whether you're choosing to bake a classic pumpkin pie or simmer a large pot of pumpkin soup, you'll want to ask for sugar pumpkins or cheese pumpkins at the market. They're just as widely available, but they're much better suited to cooking and baking thanks to their dense, sweet flesh.

In their original form, pumpkins can keep for up to a month in a cool spot in your kitchen. If you want to continue cooking and baking fresh pumpkin recipes closer to the holidays, keep the pumpkin whole and store it in a cool cellar. That way it can retain its freshness for up to three months. Once you've cut into a pumpkin, however, the pieces should be wrapped tightly and refrigerated; you have up to five days to use both the flesh and seeds.

28 Pumpkin Dessert Recipes, Including Everything from Pies to Cheesecake

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Roasted Pumpkin With Shallots and Sage

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (1)

Sweet, tender sugar pumpkin is roasted with olive oil, sage, and shallots for an easy side dish on its own or tossed with rice, couscous, or pasta. In place of sage, you could use another robust herb, such as thyme, rosemary, or oregano.

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Mashed Potatoes With Pumpkin and Greens

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (2)

Give mashed potatoes a colorful, healthy upgrade by adding pumpkin and chard to the mix.

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Pumpkin and Pecorino Gratin

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (3)

Sugar-pumpkin purée is seasoned simply with salt and pepper, then baked under a crown of crunchy breadcrumbs and Romano cheese. This casserole makes a magnificent side dish with roast chicken or pork or a fabulous vegetarian entrée.

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Sugar Pumpkin Pasta With Garlic and Walnuts

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (4)

So very fall! This whole-wheat pasta dish is hearty, not heavy, and full of flavor thanks to cubes of roasted sugar pumpkin, plenty of garlic, toasted walnuts, and a touch of umami from anchovies. Sure, you can skip the anchovies if you must, but we think you'll find they add so much flavor to the finished dish.

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Pumpkin Pie

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (5)

We're sneaking a pie in to this collection of fresh pumpkin recipes because it's made with fresh—not canned—pumpkin and it's just so good. This pie has more delicious depth of flavor thanks to the roasted fresh pumpkin and just the right amount of cinnamon, ginger, and nutmeg. Make extra purée and freeze it so you can enjoy pumpkin desserts throughout the season.

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20 Seasonal Recipes That Start With Canned Pumpkin Puree

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Roasted Pumpkin

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (6)

Our recipe for basic roasted pumpkin is simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative and use the roasted pumpkin flesh for purée or scope out the flesh and use it for Mashed Pumpkin with Cumin and Maple.

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Roasted Squash, Apple, and Cipollini Onion Salad

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (7)

Though the recipe title says "squash," this recipe can and should be made with sugar pumpkin. It's a hearty winter salad with mellow roasted vegetables and apples contrasting with the peppery watercress.

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Roasted Pumpkin Soup

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (8)

Fresh pumpkin is roasted with onion and shiitake mushrooms, then puréed to make a creamy (but cream-free!) soup. An immersion blender makes quick work of this simple, hearty meal.

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Coconut, Fish, and Pumpkin Stew

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (9)

This lively one-pot dinner features coconut milk, cod, pumpkin (or calabaza), baby spinach, and a touch of chile for a filling and healthy meal.

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White Bean and Sausage Stew in Pumpkin Bowls

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (10)

All dressed up for a fabulous fall dinner party, this hearty stew is baked in sugar pumpkins. A combination of navy beans, turkey sausage, mushrooms, carrots, leeks, potatoes, and peas makes a delicious, filling meal.

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Rigatoni With Roasted Pumpkin and Goat Cheese

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (11)

This easy, satisfying pasta dish is full of tender roast pumpkin and tangy goat cheese. For an even quicker dinner, roast the pumpkin ahead of time and heat it up just before tossing with the rigatoni.

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Beef, Pumpkin, and Shiitake Soup

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (12)

Starring sugar pie pumpkin or calabaza, this slowly simmered soupy stew is easy to make. It takes just 15 minutes of prep. When the beef chuck or neck bones are fork-tender, you add the vegetables that won't need long to cook. Fresh basil and a splash of fish sauce are not to be skipped for serving—the latter adds an exceptional hint of umami flavor.

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Pumpkin Soup With Wild Rice and Apples

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (13)

You can't go wrong with a tasty meal that doubles as décor. Mini pumpkins are filled with creamy pumpkin soup, then topped with chewy wild rice, crunchy almonds, and juicy apples. To serve this recipe as an entrée, add a protein (like roasted chicken or turkey) and more rice per pumpkin.

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Pumpkin Dip

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (14)

Give your next dip a fall-forward twist with this savory pumpkin version. Enjoy it with chopped vegetables, butter crackers, or crusty bread for a mouthwatering appetizer or snack.

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Maple Roasted Pumpkin Salad

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (15)

Leafy green salad gets a seasonal upgrade with maple-sweetened roasted pumpkin. Crumbled feta cheese offers a tangy and creamy element, but you can use goat cheese or bleu cheese as well.

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15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (2024)

FAQs

What is the best way to cook pumpkin? ›

Place pumpkin cubes on a large baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper (add any other spices you'd like!) Roast at 375 degrees F for 30-35 minutes or until pumpkin cubes are fork-tender, flipping halfway through.

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Can you use fresh pumpkin instead canned? ›

Fresh pumpkin is the ideal alternative for recipes that call for solid-pack canned pumpkin. To make pumpkin puree, first make sure you're grabbing the right kind of pumpkin. Look for pumpkins labeled as pie, sugar pie or baking pumpkins (regular carving pumpkins don't fit the bill here!).

How do you cook and eat fresh pumpkins? ›

Here are some methods for cooking pumpkin:

Roasting: Preheat the oven to 400°F (200°C). ...
Boiling: Cut the pumpkin into chunks and remove the seeds and pulp. ...
Steaming: Cut the pumpkin into chunks and remove the seeds and pulp. ...
Microwaving: Cut the pumpkin into chunks and remove the seeds and pulp.

Nov 12, 2022

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What can you do with the pulp from inside of a pumpkin? ›

Puree your pulp on its own and add it to canned pumpkin puree to boost flavor in pumpkin recipes like pumpkin bread. You may also add the puree directly to foods like oatmeal, rice and risotto, hummus and butter—for pumpkin butter.

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Can you freeze fresh pumpkin? ›

Pumpkins are a great example of a veg that's perfect for freezing. Peel and cut the pumpkin in rough large cubes, freeze and cook later.

Should I poke holes in the bottom of my pumpkin pie crust? ›

If you are making a pie where the filling bakes with the crust, like a fruit pie, then no, do not poke holes, as the liquid filling will leak and you won't get a properly baked crust. How do you crimp your pie crust after blind baking the bottom crust? The raw top crust just would not meld to the baked edges.

Is it better to boil or roast pumpkin for puree? ›

Two of the best ways to cook the pumpkins for puree are steaming and roasting. I prefer steaming because it is quicker and easier when making a lot of puree at once. To steam, place the pieces of cleaned pumpkin in a roasting pan and fill the bottom with an inch of water.