Explore the culinary versatility of this hardy winter squash

When it comes to pumpkins, everyone knows the holiday classics – pumpkin pie and roasted seeds. But, there’s so much more you can do with this versatile winter squash. In fact, every single part of the plant is edible, including the skin, leaves, flowers, and stems. They’re also great sources of potassium, vitamin A, and beta-carotene (the stuff that makes fruits and veggies orange). From soups, stews, breads, and more, pumpkins can make any dish great.

Since there’s so much to explore, I’ll skip specific instructions, provide some of my favorite recipes, and let you decide what direction to go with this “jack-o’-lantern of all trades.” Before you start cooking though, make sure you’ve got one of the more palatable pumpkin varieties, like the Cinderella pumpkin, fairytale pumpkin, or the Long Island cheese pumpkin – and be sure your variety is appropriate for the dish you’re preparing. Now, let’s take a look at what this squash can do!

 

Pumpkin Soup

an orange soup with nuts and cream on top

A popular combination for pumpkin soup – roasted nuts and fresh herbs of your choice, finished with a drizzle of cream. Photo: Monika Borys

Similar to butternut squash soup, you can enjoy pumpkin in the same way this fall. Considering the versatility of the pumpkin, your soup can be sweet, savory or anything in between. Pumpkin soup is essentially a purée, so just boil your pumpkin flesh until tender, and then blend until smooth. After that, you’re free to make it your own.

I prefer a savory soup, with aromatics like garlic or onion, boiled and puréed along with the squash. From there, I like to add chopped veggies like carrots or other root vegetables, and top the soup with some croutons for an extra crunch. If I don’t have croutons, there’s nothing better than a crusty, chewy slice of bread to go with it.

There are many more options, though. You can top your soup with cheese, fresh herbs, roasted nuts and seeds, cream, or make a sweeter soup by adding honey or maple syrup. Some squash soups even employ meats like chopped bacon, ground beef, and even shrimp. The possibilities are endless!

Savory pumpkin soup recipe

 

Pumpkin Curry

a rustic bowl filled with a yellow-orange curry

Yam curry. Photo: Rahul Sonawane

Like the popular yam curry, you can switch out sweet potatoes with chunks of pumpkin stewed in this flavorful, vibrant sauce. Prepare the curry of your choice, and stew the flesh of your pumpkin just like usual. My favorite curries are yellow and coconut, both of which work great with the squash. The sweetness of the pumpkin compliments the bolder flavors of a good curry sauce perfectly.

Curry is a highly-personal and customizable dish. Don’t feel inhibited by seasoning measurements. Go with what you like and add as much or as little curry powder, curry paste, or other seasonings to your heart’s content. Just remember to taste as you go! My go-to pairing with any curry is a good flatbread like naan for dipping, but curries go well with almost any vehicle. Top rice or even a baked potato with your curry and see how you like it.

Indian-style pumpkin curry recipe

 

Roasted Pumpkin

chopped pumpkin with herbs on top

Roasted pumpkin topped with fresh herbs. Photo: Henry Perks

I love roasted veggies – especially yellow squash and zucchini – so I felt obligated to include a baked version of pumpkin on my list. Just remove the guts of the pumpkin, cube the flesh or cut it into slivers, and coat it with your favorite oil, herbs, and spices. My personal favorite is just salt, pepper, and parsley tossed in olive oil, and then roasted in the oven. You can add anything, though!

Cooking is all about what you want to enjoy. If you’d like a softer, moister baked pumpkin try baking at 350-375 °F. If you prefer a crispier squash with some char, roast it at 400-425 °F. Roasted pumpkin also lends itself to being a sweeter affair. You can trade the savory flavors for some cinnamon, sugar and/or honey if you’re in the mood for a cozy dessert. And remember, pumpkin skin is edible, so you can leave it on if desired. Like other roasted veggies, roasted pumpkin can be a great side for your main dish, or a perfect appetizer to eat with fruit, cheese, or bread.

Sweet and savory roasted pumpkin recipe

 

Pumpkin Bread

a sliced loaf of bread with raisins in it

One of my personal favorites, pumpkin bread with raisins. Photo credit: Barbara G.

The common theme is that pumpkins can be extremely versatile. Pumpkin bread, like many other dishes, can be sweet or savory. I enjoy sweeter pumpkin bread with dried fruits of any kind and holiday spices like cinnamon and nutmeg. You can pair it with honey butter, or make a quick icing to drizzle on top. There’s nothing wrong with treating it like a pancake and topping a slice with some maple syrup either.

If you don’t have a sweet tooth, there are plenty of more savory pumpkin bread applications, including loaves with seeds and nuts added. Cheese and cured meats can go wonderfully with a more neutral pumpkin bread.

Pumpkin raisin bread recipe

These are just a few of many lesser-used applications for a squash that can do almost anything. Cookies, drinks, pastas, pastries, and purées are just a few more you can look into. One fun use I’ve seen trending on social media this year is using a hollowed out pumpkin as a makeshift dutch oven to steam vegetables. Eating your dutch oven to skip doing dishes sounds pretty fun to me. If you’re stumped on how to use your pumpkins this season, check out the endless possibilities!

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