Perfect for Fall: 7 Great Pumpkin Recipes
Stuffed Pumpkin Recipe
This festive fall dish is a playful way to use pumpkin. Filled with couscous and coated with a maple-bourbon reduction, this is a complete meal for one, but it's also a great side dish to share among friends.
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Pumpkin Carbonara Recipe
Many may have thought of adding the seasonal ingredient pumpkin to a pasta dish, but few have seen it done like this before. Creamy puréed pumpkin is whisked together with coconut milk and egg yolks to yield a sweet and bold flavor that makes this a classic fall dish to serve.
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Pumpkin Cranberry Muffins Recipe
Poppy seed, banana walnut, and chocolate chip - you've had them all. Breakfast on the go is starting to get dull. But what's this? Pumpkin cranberry muffins? Indeed, these muffins have got the zing to really snap you out of your morning doldrums.
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Pumpkin Lasagna Recipe
For Thanksgiving, Chef Todd English loves to prepare 'common' vegetables in an 'uncommon' way: shredding Brussels sprouts into coleslaw with mayonnaise, lemon and sometimes chopped truffles, or making pumpkin lasagna, a dish that he prepared at the New York Culinary Experience in early October. The presentation of this delicious and decadently-creamy dish will make your Thanksgiving dinner anything but ordinary.
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Homemade Pumpkin Cake Doughnuts Recipe
Mallory Staley, Pastry Chef at 9 Restaurant in New York City, makes a savory pumpkin cake doughnut, instead of traditional yeast ones because it "provides a better texure and I feel like it's not as fatty - even though I know that's silly to say." Her doughnuts are inspired by the season; she does a blueberry cake doughnut with a milkshake on the side during the warmer months.
These spiced treats are fast and easy to make at home. If you need advice along the way, check out this slideshow of the doughnut-making process for some helpful tips and visuals. Enjoy!
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Fall Pumpkin Pie Smoothie Recipe
Finally, an easy way to turn a holiday treat into an everyday snack (and it's healthy, too!)
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Pumpkin Chowder Recipe
Try this recipe for a warm soup during the cold weather. You can even serve it with some creme fraice or toasted pumpkin seeds.
INGREDIENTS
3 tablespoons extra-virgin olive oil
2 leeks, trimmed of tough green tops and chopped
3 large garlic cloves, finely chopped
2 medium bell peppers, chopped
2 1/4 pounds pumpkin, seeded, cut into 1/2 by 1 inch thick pieces
1 1/2 teaspoons chopped fresh marjoram
1/4 teaspoon crushed red peppers
2 bay leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups frozen corn
6 cups vegetable broth
DIRECTIONS
Heat olive oil in a large pot or Dutch oven over medium heat. Add leeks and cook until very soft, about 5 minutes.
Add garlic and cook for about 2 minutes. Stir in green peppers; reduce heat to medium-low, and cook until peppers soften, about 8 more minutes.
Add the remaining ingredients and cook until pumpkin is tender, about 30 minutes.
Recipe Details
Servings: 8
Cuisine: American
Special Designations: Vegetarian, Gluten-free
-The Daily Meal
