As the leaves turn golden and the air crispens, there’s no better way to celebrate the arrival of autumn than with a delicious whole pumpkin recipe. The humble gourd is the perfect canvas for a variety of flavors and textures, from savory to sweet. Whether you’re looking for a hearty stew or a comforting casserole, we’ve got you covered. In this article, we’ll explore 18 mouth-watering whole pumpkin recipes that are sure to become new fall favorites.
From classic roasted pumpkins to innovative stuffed varieties, we’ll take you on a culinary journey through the seasons. With everything from creamy soups to rich curries, there’s something for every palate and preference. So why not get creative with this autumnal superstar and try out one (or two, or three…) of these recipes?
Roasted Whole Pumpkin with Herbs and Garlic
Roasted Whole Pumpkin with Herbs and Garlic: A flavorful and aromatic fall treat that’s perfect for a cozy evening or as a side dish for your next gathering.
Ingredients:
– 1 whole pumpkin (about 5-6 lbs), any variety
– 2 cloves of garlic, peeled and minced
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary leaves
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut the top off the pumpkin and scoop out the seeds and pulp.
3. In a small bowl, mix together olive oil, garlic, rosemary, and thyme.
4. Rub the mixture all over the inside of the pumpkin, making sure to cover it evenly.
5. Season with salt and pepper to taste.
6. Roast the pumpkin in the preheated oven for about 45-50 minutes, or until the flesh is tender and easily pierced with a fork.
Cooking Time: Approximately 45-50 minutes
Stuffed Whole Pumpkin with Wild Rice and Cranberries
This autumnal dish combines the natural sweetness of a roasted whole pumpkin with the earthy flavor of wild rice and the tartness of cranberries. Perfect for a cozy fall evening or as a unique side dish for your holiday table.
Ingredients:
– 1 small to medium-sized sugar pumpkin (about 2-3 lbs)
– 1 cup cooked wild rice
– 1/4 cup fresh or frozen cranberries
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the top of the pumpkin and scoop out the seeds.
3. In a bowl, mix together cooked wild rice, cranberries, olive oil, salt, cinnamon, and nutmeg.
4. Stuff the mixture into the pumpkin cavity.
5. Place the stuffed pumpkin on a baking sheet and roast for 45-50 minutes or until the flesh is tender.
6. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Whole Pumpkin Soup with Coconut Milk
This comforting soup is a perfect blend of fall flavors, with the richness of coconut milk adding a luxurious touch. Roasted pumpkin and aromatic spices come together to create a deliciously smooth and satisfying bowl.
Ingredients:
– 1 small whole pumpkin (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– 4 cups chicken or vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the pumpkin in half, scoop out seeds and pulp, and place it on a baking sheet lined with parchment paper.
3. Roast the pumpkin for 45-50 minutes, or until tender and caramelized.
4. In a large pot, sauté the onion and garlic until softened.
5. Add roasted pumpkin, cumin, smoked paprika, salt, and pepper to the pot. Stir well.
6. Pour in coconut milk and broth, then blend soup until smooth.
7. Simmer for 10-15 minutes, or until heated through.
Cooking Time: 1 hour 15 minutes
Baked Whole Pumpkin with Cinnamon and Maple Syrup
This classic fall dessert is elevated by the warm spices of cinnamon and the sweetness of maple syrup, resulting in a deliciously aromatic and flavorful treat. Perfect for a cozy evening or as a side dish for your next holiday meal.
Ingredients:
– 1 small to medium-sized whole pumpkin (about 2-3 lbs)
– 2 tbsp unsalted butter, melted
– 1 tsp ground cinnamon
– 2 tbsp pure maple syrup
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut a circle around the stem of the pumpkin to create a lid.
3. Scoop out seeds and stringy pulp from the pumpkin, leaving about 1/4 inch of flesh on the bottom and sides.
4. In a small bowl, mix together melted butter, cinnamon, and maple syrup.
5. Pour the mixture into the pumpkin cavity, sprinkling with salt and pepper to taste.
6. Cover with the lid and bake for 45-50 minutes, or until the pumpkin is tender when pierced with a fork.
Cooking Time: 45-50 minutes
Whole Pumpkin Risotto with Mushrooms
This autumnal dish combines the warm flavors of roasted pumpkin with the earthy essence of mushrooms and creamy Arborio rice. A perfect comfort food for a chilly fall evening.
Ingredients:
– 1 whole pumpkin (about 2 lbs), peeled, seeded, and cubed
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 cup Arborio rice
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large skillet, sauté onion and mushrooms in a little oil until softened. Add garlic and cook for an additional minute.
3. Add Arborio rice to the skillet and stir to coat with mushroom mixture. Cook for 1-2 minutes.
4. Add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
5. Once risotto is creamy, add roasted pumpkin and season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese.
Cooking Time: Approximately 45-50 minutes
Spiced Whole Pumpkin Curry
This hearty curry is a perfect fall treat, filling your home with the aroma of warm spices and tender pumpkin. Simmered to perfection in a flavorful broth, this dish is sure to become a new favorite.
Ingredients:
– 1 whole sugar pumpkin (about 2 lbs)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the pumpkin in half lengthwise and scoop out the seeds.
3. In a large pot, sauté onions, garlic, and ginger until softened.
4. Add cumin, curry powder, cinnamon, and cardamom; cook for 1 minute.
5. Add diced tomatoes, vegetable broth, and pumpkin; season with salt and pepper.
6. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until pumpkin is tender.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Whole Pumpkin filled with Savory Breakfast Bake
Transform a whole pumpkin into a savory breakfast masterpiece by filling it with a delicious blend of eggs, cheese, and spices.
Ingredients:
– 1 small to medium-sized whole pumpkin (about 2 lbs)
– 6 eggs
– 1 cup shredded cheddar cheese
– 1/2 cup diced ham or bacon
– 1/4 cup chopped fresh herbs (such as parsley, sage, or thyme)
– Salt and pepper to taste
– Cooking spray or olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the top off the pumpkin, scoop out the seeds and pulp, and place it on a baking sheet.
3. In a bowl, whisk together eggs, cheese, ham or bacon, and herbs. Season with salt and pepper.
4. Pour the egg mixture into the pumpkin, filling it to about 2/3 full.
5. Spray the outside of the pumpkin with cooking spray or drizzle with olive oil.
6. Bake for 45-50 minutes, or until the eggs are set and the pumpkin is tender.
Cooking Time: 45-50 minutes
Honey-Glazed Whole Pumpkin with Thyme
Elevate your fall gatherings with this elegant and flavorful whole pumpkin dish, perfectly glazed with a hint of honey and thyme. This show-stopping centerpiece is sure to impress.
Ingredients:
– 1 whole sugar pumpkin (about 5 lbs)
– 1/4 cup pure honey
– 2 tbsp unsalted butter, melted
– 2 sprigs fresh thyme
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut a circle around the stem of the pumpkin to create a flat surface.
3. In a small bowl, whisk together honey and melted butter until smooth.
4. Brush the honey-butter mixture evenly over the entire pumpkin, including the cut surface.
5. Place thyme sprigs on top of the pumpkin, slightly overlapping each other.
6. Season with salt to taste.
7. Roast the pumpkin in the preheated oven for 45-50 minutes, or until the flesh is tender and caramelized.
Cooking Time: 45-50 minutes
Whole Pumpkin Stew with Chickpeas and Spinach
This comforting stew is a perfect blend of seasonal flavors, featuring roasted whole pumpkin, chickpeas, and wilted spinach. A delicious and nutritious meal for a cozy evening.
Ingredients:
– 1 small to medium-sized whole pumpkin (about 2 lbs)
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 2 cups fresh spinach leaves
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the pumpkin in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the pumpkin for 45 minutes, or until tender.
4. In a large pot, heat oil over medium-high heat. Add onion and garlic; cook until softened.
5. Add chickpeas, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
6. Add roasted pumpkin, vegetable broth, and spinach. Simmer for 10-15 minutes or until the flavors meld together.
Cooking Time: Approximately 1 hour 15 minutes
Whole Pumpkin Lasagna with Bechamel Sauce
This seasonal twist on classic lasagna combines the comforting flavors of fall with the creamy richness of bechamel sauce. The whole pumpkin adds natural sweetness and a pop of color to this satisfying main dish.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs)
– 8 lasagna noodles
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup all-purpose flour
– 1 1/2 cups whole milk
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté onion and garlic until softened. Add pumpkin and cook until tender.
4. Make bechamel sauce by melting butter in a medium saucepan, then whisking in flour and milk. Bring to a simmer and cook until thickened.
5. Assemble lasagna by layering cooked noodles, pumpkin mixture, and cheese. Top with bechamel sauce.
6. Bake for 35-40 minutes or until golden brown.
Cook Time: 35-40 minutes
Whole Pumpkin Stuffed with Sausage and Apples
This recipe celebrates the flavors of fall by filling a whole pumpkin with savory sausage, tender apples, and aromatic spices. The result is a hearty, comforting dish perfect for cozying up on a crisp autumn evening.
Ingredients:
– 1 small to medium-sized sugar pumpkin (about 5-7 lbs)
– 1 lb sweet Italian sausage, casings removed
– 2 large apples, peeled and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the top off the pumpkin and scoop out the seeds and pulp.
3. Cook the sausage in a skillet over medium-high heat, breaking it up with a spoon as it cooks.
4. Add the chopped onion, garlic, cinnamon, nutmeg, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stuff the pumpkin with the sausage mixture and chopped apples.
6. Drizzle the olive oil over the filling and cover the pumpkin with aluminum foil.
7. Roast for 45-50 minutes or until the pumpkin is tender.
Cooking Time: 45-50 minutes
Whole Pumpkin Braised in Red Wine
Transform a humble pumpkin into a rich and flavorful dish perfect for the fall season. This braising method tenderizes the pumpkin while infusing it with deep, fruity flavors from the red wine.
Ingredients:
– 1 whole sugar pumpkin (about 5 lbs)
– 2 cups red wine (Cabernet Sauvignon or Merlot work well)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the pumpkin in half lengthwise and scoop out the seeds and pulp.
3. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the pumpkin halves until browned on both sides, about 5 minutes per side.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the garlic, cumin, salt, and pepper; stir to combine.
5. Pour in the red wine, making sure the pumpkin is fully submerged.
6. Cover the pot with a lid or foil and transfer it to the preheated oven.
7. Braise for 45-50 minutes, or until the pumpkin is tender and easily pierced with a fork.
Cooking Time: 1 hour 15 minutes
Whole Pumpkin Dessert with Custard Filling
Discover the perfect fall treat with this Whole Pumpkin Dessert featuring a creamy custard filling. This show-stopping dessert is sure to impress your family and friends.
Ingredients:
– 1 whole pumpkin (about 2 lbs), sugar-pumped and hollowed out
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together heavy cream, sugar, and salt until sugar is dissolved.
3. Beat in egg yolks and vanilla extract until smooth.
4. Pour custard mixture into the hollowed-out pumpkin.
5. Place the pumpkin on a baking sheet lined with parchment paper.
6. Bake for 45-50 minutes or until the filling is set and the pumpkin is tender.
7. Remove from oven and let cool to room temperature.
Cooking Time: 45-50 minutes
Whole Pumpkin Chili with Black Beans
This autumnal twist on traditional chili is a perfect blend of comfort food and nutritious ingredients. The addition of whole pumpkin puree adds natural sweetness, creamy texture, and a boost of vitamins A and C.
Ingredients:
– 1 medium-sized whole pumpkin (about 2 lbs), peeled and cubed
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 cups cooked black beans, drained and rinsed
– 2 cups vegetable broth
– 1 can diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the pumpkin cubes in a single layer on a baking sheet for 30-40 minutes, or until tender.
3. In a large pot, sauté the onion, garlic, and bell pepper over medium heat until softened.
4. Add the cooked black beans, vegetable broth, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Once the pumpkin is done, add it to the pot and simmer for 10-15 minutes or until heated through.
Cooking Time: Approximately 45-50 minutes
Whole Pumpkin Gratin with Gruyère Cheese
Celebrate the flavors of fall with this creamy, cheesy gratin that showcases the natural sweetness of a whole pumpkin.
Ingredients:
– 1 small to medium-sized sugar pumpkin (about 2-3 lbs)
– 2 tablespoons unsalted butter
– 1/4 cup granulated sugar
– 1/2 cup heavy cream
– 1/2 cup grated Gruyère cheese
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the pumpkin in half lengthwise and scoop out the seeds and pulp.
3. In a small bowl, mix together butter, sugar, and salt. Brush the mixture evenly onto the pumpkin flesh.
4. Place the pumpkin halves on a baking sheet lined with parchment paper, cut side up.
5. Drizzle heavy cream over the pumpkin and sprinkle with Gruyère cheese.
6. Bake for 45-50 minutes or until the pumpkin is tender and the top is golden brown.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 45-50 minutes
Whole Pumpkin Pasta Bake
This hearty recipe combines the comforting flavors of pumpkin, pasta, and cheese to create a satisfying meal perfect for a chilly evening. With minimal prep time and easy steps, you’ll be enjoying a deliciously warm and inviting dish in no time!
Ingredients:
– 1 whole pumpkin (about 2 lbs), peeled and cubed
– 8 oz pasta of your choice (e.g., penne, fusilli)
– 2 cups marinara sauce
– 1 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Olive oil for greasing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions, then set aside.
3. In a large skillet, sauté the pumpkin cubes in olive oil until tender, about 10 minutes.
4. Combine cooked pasta, marinara sauce, and pumpkin mixture in a baking dish.
5. Top with grated cheese and sprinkle with parsley.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Whole Pumpkin Stuffed with Quinoa and Kale
This recipe is a delicious and healthy twist on traditional stuffed pumpkins. By filling the pumpkin with quinoa, kale, and flavorful spices, you’ll create a dish that’s both comforting and nutritious.
Ingredients:
– 1 small to medium-sized whole pumpkin (about 2-3 lbs)
– 1 cup cooked quinoa
– 2 cups chopped kale leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the top off the pumpkin and scoop out the seeds and pulp.
3. In a bowl, mix together quinoa, kale, onion, garlic, cumin, salt, and pepper.
4. Stuff the pumpkin with the quinoa mixture, filling it as full as possible.
5. Drizzle the olive oil over the filling and cover the pumpkin with its top.
6. Place the pumpkin on a baking sheet and bake for 45-50 minutes, or until the pumpkin is tender.
Cooking Time: 45-50 minutes
Whole Pumpkin Simmered in Coconut Curry Broth
Celebrate the flavors of fall with this comforting and aromatic dish, featuring a whole pumpkin simmered to perfection in a rich coconut curry broth.
Ingredients:
– 1 small to medium-sized sugar pumpkin (about 2-3 lbs)
– 2 tablespoons coconut oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the top off the pumpkin, scoop out the seeds, and place it in a large Dutch oven or oven-safe pot.
3. In a skillet, heat the coconut oil over medium-high heat. Add the onion, garlic, and ginger; cook until the onion is translucent.
4. Add the cumin, curry powder, and turmeric to the skillet; cook for 1 minute.
5. Pour the coconut milk into the pot with the pumpkin, then add the skillet mixture.
6. Cover the pot and simmer in the oven for 2-3 hours or until the pumpkin is tender.
7. Season with salt and pepper to taste. Garnish with cilantro leaves if desired.
Cooking Time: 2-3 hours
Summary
Get ready to indulge in the flavors of autumn with these 18 delicious whole pumpkin recipes! From savory dishes like Roasted Whole Pumpkin with Herbs and Garlic, Stuffed Whole Pumpkin with Wild Rice and Cranberries, and Spiced Whole Pumpkin Curry, to sweet treats like Whole Pumpkin Dessert with Custard Filling, there’s something for every palate. Plus, discover unique twists on classic comfort foods, such as Whole Pumpkin Lasagna with Bechamel Sauce and Whole Pumpkin Chili with Black Beans. These recipes are sure to make your autumn feasts unforgettable!
