4 Amazing Pumpkin Recipe

Yummy Pumpkin recipe

The squash, seeds and leaves are all edible. This super-food has so many nutrients to offer. There are so many sweet and savoury pumpkin recipe. They range from breakfast types, soups, party favours, healthy salads, broths, cakes and pies. Here are just a few of them to try out. This delicious soup yields 8.

Preparation time is 1 hour 5 mins

1. Savoury Pumpkin Recipe and Sage Soup

Pumpkin recipeIngredients

For the soup

  1. ¼ c olive oil
  2. 3 large sweet onions, sliced
  3. 3 cloves garlic, chopped
  4. 2 sage leaves, chopped
  5. 2 tsp fresh ginger, grated and peeled
  6. ¼ tsp ground nutmeg
  7. 2 qt. lower sodium vegetable or chicken broth
  8. 3 15 –oz. can pure pumpkin
  9. 1 tbsp. lemon juice
  10. For the Sage and Shiitake Garnish
  11. In oil
  12. 24 small sage leaves
  13. Kosher salt
  14. 7oz. shiitake mushrooms, stemmed and very thinly sliced


Make the soup: in a sauce-pot, heat oil on medium.
Add onions and salt, cook for 40 minutes until golden brown. Stir occasionally.
Add garlic, sage, ginger and nutmeg. Cook for 5 minutes until garlic is golden brown.
Add broth and pumpkin.
Heat to simmering on high, scraping up browned bits from the bottom of the pot.
Reduce heat to simmer: cook 20 minutes stirring occasionally.
With immersion blender or in batches in blender, puree soup until smooth.
Stir in lemon juice, 1-teaspoon salt and ¼-teaspoon black pepper.
Make about 10 cups.
Soup can be made and refrigerated up to 2 days ahead.
Reheat on medium using broth or water to alter consistency.
Make the sage and shiitake garnish.
In a saucepan, heat oil on high until hot but not smoking.
Fry sage leaves for 1 or 2 minutes, until brown stirring occasionally.
Using slotted spoon, transfer to large paper-towel-lined plate; sprinkle with pinch of salt.
In batches, add shiitake mushrooms to hot oil.
Fry until golden brown stirring occasionally.
Transfer to the same plate as sage; sprinkle with salt.
Cool completely.
Garnish can be made 3 hours prior.
Let stand at room temperature.

2. Popovers Pumpkin Recipe

Whip you up some fall-spiced treats
Yields 6 servings
Prep time: 5 mins
Total time: 1 hour 10 mins


  1. 3 large eggs
  2. 1 c. milk
  3. 1 c. all purpose milk
  4. ½ tsp. kosher salt
  5. 1 ¼ tsp. pumpkin pie spice
  6. 3 tbsp. melted butter, some more for greasing cups
  7. Confectioners’ sugar


Preheat oven to 375 degrees F. Generously grease six custard cups or cups of popover pan with melted butter.
Set on rimmed baking sheet.
In a blender, combine milk, eggs, flour, pumpkin pie spice, 3 tablespoons melted butter and salt; blend until smooth.
Pour about 1/3 cup batter over each custard cup or fill popover pan cups half full.
Bake 50 minutes, and then quickly cut a small slit on top of each popover to release steam; bake 10 minutes longer.
Immediately remove popovers from cups, loosening with spatula if necessary.
Serve hot, dusted with confectioners’ sugar.

3. Crunchy Salad Pumpkin Recipe

This is a healthy food choice. The seeds have many nutrients to offer.


  1. 5 oz. baby spinach
  2. 3 c. pumpkin cubed
  3. 2 tbsp. balsamic vinegar
  4. 2 tbsp. olive oil
  5. ½ cup pumpkin seeds, hulled
  6. 4 tbsp. dried cheese
  7. ¼ c. crumbled gorgonzola
  8. Salt and pepper to taste


Preheat the oven to 275 degrees.
Place pumpkin on a baking sheet, drizzle with olive oil and roast until slightly browned.
Toss the spinach and pumpkin together, and then add the seeds, dried cherries and gorgonzola.
Season with salt, pepper, olive oil and balsamic vinegar.

4. Chilli Pumpkin Recipe

This meal is fiber, protein and nutrient packed. You can substitute the beans with any other preference. Recipe does not have meat but feel free to alter to your specifications.
Servings; for 4
Prep time; 10 mins


  1. 1 tbsp. olive oil
  2. 1 onion chopped
  3. 4 cloves garlic minced
  4. 1 cup pumpkin puree (homemade or store bought)
  5. 1-cup tomatoes from the can
  6. 1-cup vegetable stock/ water
  7. 15 oz. black beans
  8. 7.5 oz. garbanzo beans
  9. 1 tbsp. cumin powder
  10. 2 tbsp. chilli powder
  11. Salt and pepper


Pumpkin soup recipeIn a large pot or skillet, cook chopped onions and minced garlic in oil for about 5 minutes until soft.
Add pumpkin, canned tomatoes chopped into smaller chunks.
Add vegetable stock or water, black beans and garbanzo beans.
Add half the cumin and half the chilli powder.
Stir. Season with salt and pepper.
Adjust to your personal preference.
Add remaining cumin as well as chilli as desired.
Boil making sure to stir to combine all flavours and spices.
Reduce heat and simmer for 20 minutes.
Serve garnished with chopped green onion.