24 Savory Pumpkin Recipes to Help You Celebrate Fall

This healthy vegetarian chili has a fragrant touch of cinnamon for added flavor. Let diners top it with whatever suits their taste. Source: EatingWell Magazine, Soup Cookbook

Get into the fall spirit with this one-pan gnocchi with a creamy pumpkin sauce. Some pumpkin and other squash sauces can be cloyingly sweet, but not this one--it's savory all the way, thanks to the bacon, garlic and thyme. Instead of being boiled, a package of store-bought gnocchi--one of our favorite convenience products--is browned and crisped in a little bit of bacon fat. Then the sauce (made with canned pumpkin--another great convenience product) is prepared right in that same pan, so cleanup is minimal too. Serve with a simple green salad for an easy dinner that comes together in 30 minutes. Source: EatingWell.com, September 2019

Coconut milk gives this pumpkin soup a creamy texture and rich flavor, without making it too heavy. This soup would make a wonderful starter for a special meal, such as Thanksgiving dinner. If you'd like to add some texture, feel free to garnish it with lightly toasted pepitas (hulled pumpkin seeds). A drizzle of pumpkin seed oil is also a nice touch. Source: EatingWell.com, October 2019

"Kibbeh" describes dishes made with bulgur, onions and spices. That mixture is combined with everything from tomatoes to goat. It's layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. Sorrel adds a lemony flavor, but you can use chard or kale and add 1 tablespoon of lemon juice to the filling. Use fine bulgur or the texture of the dough will be gritty. Source: EatingWell Magazine, September/October 2018

Everything bagel spices give these roasted pumpkin seeds an extra hit of flavor that's delicious any time of day. Source: EatingWell.com, October 2017

This easy soup recipe mixes in allspice, curry powder, spicy chiles and ginger to give this pumpkin curry soup a Jamaican feel. While habanero is traditional, jalapeños provide a mellower kick. Source: EatingWell.com, August 2020

Because this one-pan meal is ready in just 35 minutes, it's a good choice for a healthy recipe after you've had a long day at the office. Maple-spiced carrots cook alongside pepita-crusted salmon fillets and deliver amazing taste and nutrition in a dinner the whole family will devour. Source: Diabetic Living Magazine

Store-bought salsas are convenient and come in many varieties. However, this avocado and pumpkin salsa--one you won't find on any grocery shelf--is worth making from scratch. Creamy avocados, fresh tomato, and canned pumpkin are jazzed up with cilantro, lime juice, and a touch of hot pepper sauce, resulting in a salsa that's seriously delicious. Serve with baked tortilla chips or over grilled chicken breasts. Source: Diabetic Living Magazine

Salty, spicy and garlicky, these roasted pumpkin seeds are the perfect snack for any time of day. Increase the quantity of ground chile if you want 'em extra hot. Source: EatingWell.com, October 2017

This vegan pumpkin soup, filled with spices and creamy cashews, can make an easy weeknight dinner or be elevated to a vegan main dish worthy of a holiday dinner by serving it in a hollowed-out freshly roasted pumpkin. Source: EatingWell.com, August 2020

Fresh mushrooms and curry powder provide layers of flavor to this risotto, which gets creaminess from pumpkin and from slow-simmering the arborio rice in the traditional risotto method. Source: Diabetic Living Magazine

Za'atar (or zaatar)--a Middle-Eastern spice blend that's a mix of thyme, sumac, salt, sesame seeds and sometimes other herbs--livens up roasted pumpkin seeds. Source: EatingWell Magazine, October 2019

Canned chickpeas and pumpkin are blended together with spice-infused oil for this variation on traditional hummus. Serve with vegetable strips. Source: Diabetic Living Magazine

Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal. Source: EatingWell Magazine, November/December 2009

Salt-and-vinegar seasoning isn't just for chips. These roasted pumpkin seeds tossed with salt and vinegar are a briny, crunchy treat. Soaking the seeds in vinegar ensures that the deep vinegary flavor remains after baking. Source: EatingWell.com, October 2017

Cilantro and pumpkin seeds stand in for traditional pesto ingredients in this easy salad recipe. Look for peaches in July and August, when they are at their peak. Serve the salad along with grilled chicken or fish for a healthy dinner that's ready in less than 30 minutes. Source: Diabetic Living Magazine, Summer 2019

This easy ravioli recipe features exotic North African Mediterranean flavors. The sweet pumpkin takes on the fennel and oregano flavors well; the salty olives and cheese combined with acidic tomatoes and lemon balances everything out. Look for wonton wrappers in the refrigerated section of the deli. Source: EatingWell.com, September 2019

Smoked paprika and garlic powder punch up the flavor in this easy roasted pumpkin seeds recipe. Source: EatingWell Magazine, October 2019

Ever wondered how to cook kabocha squash without ruining your knife? Roasting it whole softens its armor and creates nutty, complex flavor inside. Topped with a savory butter sauce and sweet pumpkin seeds, this Thanksgiving vegetable recipe creates a superstar. Source: EatingWell Magazine, November 2019

Pumpkin isn't just for pie! In this healthy gnocchi recipe, canned pumpkin serves as the base for a creamy sauce. For the best flavor, top with real Parmigiano-Reggiano cheese. Save the leftover pumpkin puree for a smoothie or pancakes. Source: EatingWell Magazine, January/February 2015

Colorful, spicy and fragrant, these delicious burgers are right in style with the contemporary fondness for Southwestern foods, especially when served with Fresh Tomato Salsa. Source: EatingWell Magazine, Summer 2002

Garlic bread meets pumpkin seeds in this baked pumpkin seed recipe--and they really hit it off! Source: EatingWell.com, October 2017

With exceptional flavor and creamy texture, this soup (made with soymilk), will please tastebuds. Plus, the pumpkin makes it pretty! Source: Diabetic Living Magazine

This roast pumpkin with a mushroom-and-bread stuffing is a beautiful vegetarian entree for the holidays. Use a small pumpkin if you can find one, but a winter squash like kabocha or buttercup also works. For a special garnish, save the seeds from the pumpkin, toss them with spices and roast them. If you use a squash, opt for store-bought pepitas; the squash seeds are too woody to eat. Source: EatingWell Magazine, November/December 2011