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

FAQs

What kind of pumpkin is best for soup? ›

Queensland Blue Pumpkins

They're incredibly hardy and relatively easy to grow – thriving on compost and providing a high yield when given enough sunlight and space. The QLD blue is perfect in baked dishes and also lends itself really well to boiling, making it great for mashes and soups.

Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

Use pumpkin in your favorite breakfast, lunch, dinner, and dessert recipe –you can even sub it in for ingredients like eggs, oil, and butter.

Rich in vitamins, minerals and antioxidants, pumpkin is incredibly healthy. What's more, its low calorie content makes it a weight-loss-friendly food. Its nutrients and antioxidants may boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health.

Lowers blood pressure: A pumpkin's orange color is a sign that it's packed with potassium, which helps lower blood pressure, strengthen the bones, and reduce your risk of stroke and kidney stones.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Cucurbits can contain cucurbitacin, a toxic compound that gives off a bitter taste. The bitterness is bred out of domesticated cucurbits. But sometimes insects moving from one field to another cross-pollinate a cultivated plant with a wild or ornamental one.

Butternut Squash and Sweet Potatoes

Butternut squash and our favorite orange spuds (sweet potatoes) can save the day when needing a quick alternative to pumpkin. These ingredients, in these amounts, are interchangeable in most recipes to achieve the same texture and most similar flavor.

Aside from giving your baked goods a seasonal touch, pumpkin puree is excellent for replacing eggs. Use 1/4 cup of pumpkin puree for each egg, says Traci Weintraub, chef and founder of Gracefully Fed, a restaurant in Los Angeles.

Butternut Squash

If you like pumpkin but want to try something different, butternut squash is the perfect fruit for you. Similar to pumpkin but slightly sweeter, butternut squash is high in fiber and potassium and known to help reduce blood pressure.

Is pumpkin soup good for your stomach? ›

For those watching their calorie intake, pumpkin is a fantastic choice. It's low in calories but still provides essential nutrients like vitamins A and C, which support digestive health and your immune system. Its high fiber content also helps you feel fuller for longer, reducing the likelihood of overeating.

Pumpkin soup is a usually 'bound' (thick) soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold, and is a common Thanksgiving dish in the United States.

A wonderful option for anyone battling an upset stomach, Yellow Pumpkin Soup is easy to digest, gentle on the stomach, and soothing. Low in calories and high in soluble fiber, Yellow Pumpkin Soup can help keep you and your stomach satiated and may help ease your upset stomach too.

1. Choose The Right Kind. For cooking, you'll want to use sugar pumpkins (also called pie or sweet pumpkins), which are small and round.

The Best Overall: Libby's 100% Pure Canned Pumpkin

There is a reason that Libby's 100% Pure Pumpkin has been the go-to brand for so many people for so long.

Texture-wise, butternut squash tends to be less stringy than pumpkin, making it a more popular choice for soups and purees, and those who are more sensitive to texture. Still, both can be used in heartier dishes like chilis and curries.

Dickinson pumpkins, also known as Dickinson squash, are the pumpkins used to make the majority of canned pumpkin we eat today. But Dickinson pumpkins are tan pumpkins with uniform, smooth skin that are much larger than the average field pumpkin. They're also sometimes called squash, not pumpkins.