These Pumpkin Recipes Will Have You Rethinking Fall Dining (2024)

FAQs

What Flavours go with pumpkin? ›

To complement pumpkin with sweet flavor pairings, consider using spices like nutmeg, cinnamon, allspice and vanilla, or sweet ingredients like chocolate, maple, honey, cranberries or brown sugar. Create savory dishes by pairing pumpkin with spices like chilies, cajun, cayenne or pepper.

Once cultivation altered the pumpkin enough to make it palatable, American Indians used every bit of the plant—seeds, flesh, flowers, and leaves. Pumpkins and squashes of all sorts could be baked or roasted whole in a fire, cut up and boiled, added to soups and stews, or made into porridge and pudding.

The Sugar Pie Pumpkin is often considered the crème de la crème of cooking pumpkins. Its deep orange flesh is sweet, smooth, and creamy, making it perfect for pies, soups, and purees. This culinary gem pairs beautifully with warm spices like cinnamon, nutmeg, and cloves, creating irresistible autumnal flavors.

Roasted Mini Pumpkins make a gorgeous fall themed side dish and are quit easy to prepare. Whether you fill them with a rice pilaf or try something a bit more complicated, these little pumpkins make delightful table mates and edible dishware.

Sugar Pie Pumpkin

The sugar pie pumpkin, also known as sugar pumpkin, is a small pumpkin that is prized for its sweet and smooth flesh. This variety is specifically cultivated for its culinary uses, making it the go-to choice for homemade pumpkin pies, custards, and other delectable treats.

Which part of the pumpkin can I eat? You can eat all of the pumpkin - except for its stalk. Whether you can eat the skin or not depends on the variety. Smaller varieties such as onion squash have deliciously edible skin, the skin of larger varieties may be too tough to eat or less than appealing.

Spoiler alert – it's a trick question! The correct answer is that ALL parts of the pumpkin are edible (although you wouldn't want to eat the dried stem – yuck!). Pumpkins are in the squash family, called “Cucurbits,” and all parts of all squash are edible – leaves, vines, fruit, seeds, skin and roots!

The easiest and cheapest way to enjoy the fall flavors is to simply roast a whole pumpkin yourself, and it's way simpler than you might think. You can use this pumpkin for soups, curries, or roasted veggie bowls, or blend it to make your own pumpkin puree for pies, muffins, and more!

If the fresh pumpkin is overripe, it can start to ferment and develop a sour taste. Another factor to consider is the type of fresh pumpkin you're using.

Why does my pumpkin soup taste watery? ›

There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.

Lowers blood pressure: A pumpkin's orange color is a sign that it's packed with potassium, which helps lower blood pressure, strengthen the bones, and reduce your risk of stroke and kidney stones.

Popular blends of pumpkin spice include warming flavors that are often found in baking, like ginger, nutmeg, allspice, cloves, and cinnamon. While different blends vary in proportions and some other spices may be be included in smaller quantities, those spices tend to be the most popular.

Pumpkin Pie and 20-Year Tawny Port

When it comes to pumpkin pie pairings, after-dinner coffee is no match for a quality port. This pie begs for more sweetness. Enter Tawny Port.

Every year around early September is the unofficial start of “pumpkin season.” You know, the time when brands trot out pumpkin-flavored everything, from desserts to hummus to yogurt to coffee to, I kid you not – pumpkin scented trash bags.

What to pair with pumpkin pie? Well, coffee, duh! Coffee and pumpkin pie, and a tiny slice of apple, and an even teeny-tinier slice of French silk. That's what goes with pumpkin pie on Thanksgiving.