One of the most prominent and popular flavours of the fall months is pumpkin. Butternut squash is not only packed with important nutrients, but it’s also deliciously comforting to enjoy when the weather isn’t so great outside. The pumpkin is also wonderfully flexible. It can be enjoyed as a savoury dish or as a dessert. There are literally dozens of pumpkin recipes to choose from, making it that much easier to find different options to satisfy your taste buds.

Pumpkin and Banana Smoothies

What you need:

  • ½ cup of pumpkin puree
  • ½ tablespoon of chia seeds
  • ½ banana
  • ½ scoop of protein powder (vanilla)
  • ½ teaspoon of pumpkin pie spice
  • 1 cup of ice
  • 1 teaspoon of agave
  • top with cinnamon

Directions:

  • This is the easiest pumpkin recipe of all. Simply place all of the ingredients (except the cinnamon) in a blender and blend until smooth.
  • Top with s sprinkle of cinnamon and serve.

Pumpkin Soup

What you need:

  • 4 pumpkins (the sugar pie variety)
  • 1 large onion (sliced)
  • ¼ cup of mascarpone cheese
  • ½ pound of butter (plus 2 tablespoons of butter set aside)
  • 4 ½ cups of vegetable or chicken stock
  • 1 tablespoon of oil
  • 2 tablespoons of pumpkin pie spice
  • Sage (about 1 bunch)
  • salt to taste

Directions:

  • This pumpkin recipe is really simple. Start by preheating your oven to 350F.
  • Heat the oil and then add the onions in a large pot over a medium-low heat. Cook until translucent.
  • Cut your pumpkins in half and make sure you remove the seeds. You can set them aside for roasting if you like.
  • Place the sage leaves in the pumpkin halves and set on a baking sheet. Roast in the oven for 45 minutes or until soft.
  • Remove the pumpkins from the oven and remove the skins.
  • Combine the pumpkin with the rest of the ingredients (except for the butter and onions) and simmer in a pot for 30 minutes.
  • Remove the pot from the heat and then add the contents to your blender. Add the butter and onions to the blender too. If needs be, you can blend in batches.
  • Melt 2 tablespoons of butter and add 12 sage leaves to the pan. Sauté the leaves until they brown.
  • When serving the soup, you can add some mascarpone and fried sage leaves to the top. You can also add olive oil if you like.

Pumpkin Pie

What you need:

  • 15 ounces of canned or home-made pumpkin puree
  • 2 tablespoons of butter (softened)
  • 1 large egg
  • 2 large egg whites
  • ¾ cup of light brown sugar
  • ½ cup of milk
  • ¼ teaspoon of nutmeg
  • ½ teaspoon of cinnamon
  • 1 teaspoon of vanilla extract
  • 1 pie crust

Directions:

  • This is another easy pumpkin recipe and perfect for all those who love pumpkin pie! Start by rolling out the crust on a floured surface. The pastry should be at room temperature when you do so.
  • Place the crust in the pie dish and trim if needed.
  • Place the pumpkin puree into a bowl before adding the butter. Mix well.
  • Next, combine the sugar, eggs, milk, egg whites, vanilla, cinnamon and nutmeg using an electric mixer. Beat until smooth.
  • Pour the puree mixture over the pie crust.
  • Bake the pie for about 60 minutes or until it is cooked all the way through (test with a toothpick in the centre).
  • Remove from the oven and allow to chill just for a few minutes before slicing.
  • Serve with whipped cream and nuts is desired.

As you can see, these pumpkin recipe ideas are really simple and also practical for the season. Whether you want something sweet or savoury, you can always enjoy a pumpkin dish!