Savory Pumpkin recipes for soup, salads, casserole and side dishes

by Kremy

Savory pumpkin recipes for soup salads casserole and side dishes

Autumn is a wonderful season, not only for its beauty and rich colors, but for all the fruits and vegetables that it offers. Without any doubt, the pumpkin is the Queen of the autumn vegetables and it is not only a great ingredient for pumpkin desserts, but a great addition to casseroles, autumn salads, side dishes and of course, vegetable soups. We selected some exceptionally tasty and delicious savory pumpkin recipes which will help you use this amazing product in a variety of ways and enrich the menu of your family.

Savory Pumpkin recipes – use local and seasonal products for your daily menu

Savory stuffed pumpkin recipes and ideas for tasty dishes


In autumn and winter we enjoy the taste of apples, pumpkins, cranberries, butternut squash, cabbage, and each of these is not only delicious, but exceptionally useful to our health. Thanks to the latest trends, more and more people understand the benefits of using local and seasonal products. Pumpkin is one of the truly amazing vegetables due to its many nutritional benefits. Soft and creamy, with the ability to taste sweet or savory depending on the preparation, it is a versatile food. You can roast, fry, boil it and it will taste great in any meal!

Savory Pumpkin recipes – basic roasted pumpkin

basic roasted pumpkin recipe


1 small pumpkin

2 tablespoons olive oil

1/8 teaspoon ground clove

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 tablespoons brown sugar

2 teaspoons sea salt


Preheat oven to 400F (200C).

With a large metal spoon, scoop out the seeds and insides of the pumpkin.

Cut the pumpkin into 1-inch thick (2,5cm) slices.

Arrange the slices on baking sheet. Season with salt, spices and brown sugar.

Drizzle with olive oil and rub on both sides of pumpkin.

Roast for 18-20 minutes, depending on thickness of pumpkin slices until soft.

Spicy roasted pumpkin wedges with yogurt tahini dip

Spicy roasted pumpkin wedges with yogurt tahini dip


For Spicy pumpkin wedges:

One small Hokkaido pumpkin (750 g/ 26.5 oz), butternut squash or other sort of pumpkin

2 garlic cloves

1 teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon hot paprika powder

½ teaspoon turmeric powder

3-4 tablespoons olive oil

salt and pepper to taste

For yogurt tahini dip:

2/3 cup Greek yogurt

1 tablespoon tahini

1 teaspoon za’atar

1 garlic clove

lemon juice, to taste

fine sea salt

freshly ground black pepper


Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Wash and dry the Hokkaido pumpkin. You do not need to peel it. If you are using butternut squash or other sort of pumpkin, then peel it.

Scoop the seeds and cut the pumpkin into ½ inch (1,5 cm) wedges. Place them in a bowl.

In a small bowl mix together the roughly chopped garlic and the spices. Add the olive oil and stir to blend. Add salt and pepper to taste.

Pour the mixture over the pumpkin wedges and rub well so that all the wedges are coated in the spice mixture. Leave to marinate for an hour.

Roast for about 25-30 minutes until the wedges are soft.

In the meantime, prepare the yogurt tahini dip. Mix together Greek yogurt, tahini, za’atar, grated garlic clove and salt, pepper and lemon juice. Taste and adjust, if necessary.

Serve the pumpkin wedges hot with yogurt tahini dip or as a side dish.

Savory Pumpkin recipes – wedges with hazelnut hummus salad

vegetarian recipes Roast pumpkin and hazelnut hummus salad


½ butternut squash, skin on, cut into 2cm (0,7-inch) slices

400g (14 oz) canned chickpeas, drained and rinsed

1–2 cloves garlic

2 heaped tbsp tahini

Pinch sea salt

Juice of 1 small lemon

2 tbsp olive oil

Handful hazelnuts, halved

Handful parsley, roughly chopped

2 tbsp hemp seeds


Preheat oven to 200C (400F) and line a baking tray with baking paper.

Arrange pumpkin slices on tray and brush with olive oil.

Bake for around 30 minutes, or until cooked through and golden.

To make hummus, place chickpeas, garlic, tahini, sea salt, lemon juice and olive oil in food processor and blend until smooth and well combined.

Toast hazelnuts in frying pan.

Spoon hummus onto serving dish, top with pumpkin and sprinkle with hazelnuts, parsley and hemp seeds.

Pumpkin and crispy chickpea salad

vegan pumpkin and crispy chickpea salad recipe


1/4 Kabocha pumpkin, peeled and cut into 2 cm (0,7-inch) cubes

1 can chickpeas, drained, rinsed and dried

3 tbsp pumpkin seeds

1/2 tsp fennel seeds

1/2 tsp cumin seeds

1/2 tsp ground coriander

1/2 tsp cinnamon

1/2 tsp salt flakes

zest of half a lemon

handful of parsley or baby spinach, roughly chopped

3 tbsp chopped pistachios

drizzle of olive oil


Preheat oven to 380F/190C.

Place pumpkin cubes in a roasting pan. Spray with oil and sprinkle over spices, salt and pumpkin seeds. Roast for 2o minutes.

Remove from oven, add chickpeas to the pumpkin, and return to the oven for another 20-25 minutes until the pumpkin is golden and the chickpeas are crispy.

Place pumpkin and chickpeas in a serving dish. Top with lemon zest, parsley or spinach and pistachios. Drizzle with a little bit of olive oil and add a pinch of salt.

Serve warm or at room temperature.

Savory Pumpkin recipes – Easy pumpkin soup

easy pumpkin soup recipe for beginners


½ Tbsp. olive oil

1 onion, diced

1 tablespoon minced garlic

1 teaspoon ground ginger

1 head cauliflower, florets diced

4 cups vegetable or chicken broth

1 (15 ounce/425 g) can unsweetened pumpkin puree

1 tablespoon brown sugar

1 tsp. salt, to taste

½ cup full-fat canned coconut milk or heavy cream

Optional garnish: sliced green onions, chives, or sour cream


Heat oil in a large pot over medium heat. Add onion and cook for about 5-10 minutes until soft and translucent. Add garlic and ginger and cook for about 1 more minute, stirring constantly.

Add cauliflower, broth, and pumpkin. Turn heat to high and bring to a boil. Cover and reduce heat to low. Let the soup simmer for about 20-30 minutes or until cauliflower is cooked.

Stir in sugar, salt and coconut milk.

Remove from heat and puree the soup with an immersion blender until smooth.

Serve in bowls garnished with chives, or sour cream.

Savory Pumpkin recipes – Lasagna with sausage and kale

pumpkin lasagna with sausage and kale


19 oz (540g) Italian sausage

1/2 tablespoon olive oil

2 garlic cloves, finely chopped

2 1/2 teaspoons salt, divided

1 bunch kale, stems removed and roughly chopped

6 cups low fat milk

6 tablespoons butter

6 tablespoons all-purpose flour

2 cups (8 oz.) shredded Parmesan cheese, divided

3/4 teaspoon freshly ground black pepper, divided

1 (29-oz/830g.) can pumpkin

1 pack lasagna noodles

Vegetable cooking spray


Preheat oven to 375F/190C.

Heat oil in a large skillet over medium high heat. Squeeze thumb-size sausage out of casing into the skillet. Cook for 5 minutes. Transfer sausage to a bowl with a slotted spoon and leave drippings in pan.

Adjust heat to medium and add garlic, 1/2 cup water, 1/2 tsp of salt, half of the kale and cook for a minute until kale wilts. Add remaining half of kale. Reduce heat to medium low and cook for another 5 minutes, stirring occasionally.

Melt butter in a large saucepan over medium heat. Add flour and whisk constantly for 1 minute. Add in the milk and continue to whisk until mixture thickens. Turn off heat and whisk in 1 cup of parmesan, 1 tsp. salt and 1/4 tsp. of black pepper.

In a large bowl, mix together pumpkin, 3/4 cup parmesan, 1 tsp. salt, 1/2 tsp. black pepper.

Grease a baking dish with cooking spray. Layer lasagna noodles, pour 1 cup of bechamel sauce over them. Place cooked sausage over them.

Place another layer of lasagna noodles. Pour 1 cup of sauce over them. Spread half of the pumpkin mixture.

Place another layer of lasagna noodles. Pour 1 cup of sauce over them. Top with cooked kale.

Place another layer of lasagna noodles. Pour 1 cup of sauce. Spread the remaining half of the pumpkin mixture.

Place another layer of lasagna noodles. Pour all remaining sauce over the noodles and letting excess drip off the edges. Sprinkle top with 1/4 cup of parmesan.

Bake for 40 minutes.

Let it cool for 15 minutes before cutting and serving.

Cheesy Mexican butternut squash casserole

cheesy mexican butternut squash casserole


1 butternut squash, cubed

1 tablespoon olive oil

1 bell pepper, diced

1 red onion, chopped

3 garlic cloves, minced

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

1/2 cup plain yogurt

1 cup shredded cheddar cheese plus extra for topping

1 teaspoon cumin seeds

1 teaspoon chili powder

1 teaspoon sea salt

1/2 teaspoon dried oregano

1 tablespoon fresh cilantro, chopped


Cook cubed butternut squash by boiling or steaming until tender. Use a food processor and blend until a smooth puree. Pour into a bowl and set aside.

Preheat oven to 375°F (190°C).

In a skillet over medium heat add garlic, onion and pepper. Saute for 10 minutes, stirring frequently.

Add cayenne and black pepper. Saute for 2 minutes longer.

Add saute mixture to the pureed butternut squash.

Add yogurt, cheese and remaining spices. Mix until well combined.

Pour into a square baking dish.

Top with cheese and chopped cilantro.

Bake for 30 minutes.

Let cool slightly before serving.

Pumpkin and spicy sausage stuffed shells

pumpkin and sausage stuffed shells recipe


12 oz (340g) jumbo pasta shells

1 pound (500g) fresh spicy sausage, casing removed

1 cup chopped broccolini

For the cheesy sauce:

16 ounces (450g) pumpkin puree

¼ cup water

¼ cup ricotta cheese

½ teaspoon ground nutmeg

½ cup shredded cheese, plus more for topping

½ cup freshly shredded cheddar cheese, plus more for topping

4 sage leaves, roughly chopped

Salt and pepper, to taste


Prepare a 9×13-inch (25x35cm) oven-safe casserole dish.

Bring a large pot of salted water to a boil and cook the pasta shells for 7 minutes. While pasta shells are cooking, put ice and water in a large bowl and set aside. When the pasta is done cooking, drain and put the pasta into the cold ice water and set aside.

To make the sauce, heat a large skillet over medium-high heat then add the sausage. Brown and break up the sausage into smaller pieces. Add the broccolini and cook until softened, about 5 minutes. Remove from skillet and place in a bowl to cool.

In the same skillet, over medium-low heat, add pumpkin puree, water, ricotta, and nutmeg. Stir to incorporate. Once the mixture is bubbly, reduce heat to medium-low then add the shredded cheese, cheddar, sage, salt, and pepper.

Continuing stirring until cheese is blended and melted into the mixture. Remove from heat.

Preheat oven to 375F/190C.

Pour about 1/2 cup of the sauce into the bottom of the casserole dish.

Reserve 1/4 cup of the sauce. Pour the rest of the sauce into the bowl of sausage and broccolini and stir to incorporate.

To assemble: remove the pasta shell from the ice water and carefully shake off the liquid. Using a spoon, stuff the sausage filling into the shell and place into the casserole dish. Repeat until all shells are stuffed.

Pour remaining sauce roughly over shells then sprinkle additional cheese on top.

Bake for 15-20 minutes, or until mixture is bubbly and cheese is melted.

Serve warm.



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