It’s the season for everything pumpkin, and we love pumpkin lattes, rolls, cookies and pie as much as the next person, but there’s also so much more to love about pumpkin, especially in savory applications. Don't overlook the nutritious and delicious possibilities this fall: try adding it to soups, stews, chili, pasta and more for a palate pleasing plate at the table. Use fresh pumpkin, squash varieties or cans in a pinch. Here are three new ways to pump it up.
Indian Spiced Pumpkin Soup
Serves 8-12
This recipe is a flavorful vegetarian starter to any fall gathering or Thanksgiving dinner and can be simply made vegan by omitting cream. Or serve cream on the side with a swirl of maple syrup as an optional topping. The creaminess balances the slight heat from the Aleppo or cayenne pepper, while the Indian spices add complexity.
Ingredients:
2 Kabocha squash, halved and sprinkled with cinnamon and nutmeg (I get ours from Lancaster Farm Fresh Co-op, available at Lemon Street Market)
OR
1 30-ounce can pumpkin
2 tablespoons garam masala
2 teaspoons Aleppo or cayenne pepper
64 ounces vegetable broth (2 cartons)
1 onion
2 cloves garlic, roasted whole with squash
½ pint heavy cream
Directions:
1. Preheat oven to 425°.
2. Roast halved squash on a baking sheet, cut side down, about 25 minutes or until soft.
3. Add garlic and onion to roast for the last 10 minutes.
4. Scoop flesh from pumpkin, add garlic, and simmer on low with vegetable broth, garam masala and pepper for one hour.
5. Blend or puree with an immersion blender and add heavy cream if desired.
Wild Rice Salad with Pumpkin Ginger Vinaigrette
Serves 4
Another fulfilling vegetarian (and vegan) side dish for fall parties. Leftovers also make satisfying lunches. Packed with whole grains, protein, dark leafy greens’ iron and fiber, plus fruit.
Ingredients:
1 cup wild rice, cooked according to package directions 1 ½ cups baby kale 1/3 cup dried cranberries ½ cup pecans 1/3 cup pepitas (pumpkin seeds) For the dressing: 1/3 cup olive oil 1/3 cup balsamic vinegar 1/3 cup canned pumpkin 2 tablespoons maple syrup 2 cloves garlic
1 teaspoon fresh grated ginger
Salt and pepper
Directions:
1. Cook rice, toss with baby kale, cranberries, pecans and pepitas.
2. Assemble vinaigrette and blend.
3. Whish or blend dressing, toss with rice mixture and serve warm or room temperature.
Pumpkin Lasagna
Serves 8
Give traditional lasagna a fall makeover with earthy pumpkin, nutmeg, sage and nutty gouda in this comfort food favorite. The fried sage topping is worth the extra step and flavor.
Ingredients:
1 bunch fresh sage leaves (about ¼ cup) 3 cups baby kale 3 cloves garlic, chopped Salt and pepper 30-ounce can pumpkin ¼ teaspoon nutmeg 1 ½ cups ricotta ¾ pound gouda 1 package oven-ready lasagna noodles (I like to use Barilla)
Directions:
1. Fry 4-6 sage leaves in olive oil and set aside for topping.
2. Saute kale and garlic seasoned with salt and pepper, set aside.
3. Combine pumpkin with ricotta, remaining chopped sage, nutmeg, salt and pepper. Smear bottom of baking dish with olive oil first.
4. In a 9-x-9” baking dish, layer noodles, pumpkin mixture, kale mixture and grated gouda and bake at 350°, covered, for 25 minutes.
5. Uncover and add more gouda. Bake until golden brown, about 10 more minutes. Top with fried sage crumbles and serve.
Text, recipes and styling by Keely Childers Heany | Photography by Donovan Roberts Witmer
