Pumped for Pumpkin! Recipes for Seeds and Soups

Pumpkin RecipesHalloween has come and gone, and you’ve probably carved, decorated and smashed enough pumpkins. So now it’s time to eat them! Your local grocery stores should still be overflowing with the delicious winter squash, bursting with vibrant colors and begging to be roasted, pureed and mixed into mouth-watering desserts.

There is a wide range of pumpkins you could buy from the market and Cinderella, pink banana and sugar pumpkins are classic choices for any pumpkin recipes. However, don’t be afraid to venture out and try other varieties. Red Kuri has an extra smooth texture and Kakai pumpkins are great for toasted seeds because they’re completely hull-free.

Elissa Altman from Poor Man’s Feast wrote an excellent article on the Huffington Post on why one shouldn’t attempt to make a stuffed pumpkin. (Trust us, stuffing a pumpkin is no easy task.) We at TNGG are presenting you a few no-mess recipes for easy dishes to whip up in no time.

Spiced up pumpkin soup

(submitted by Yue Huang)

This warm soup is the epitome of fall! You could adapt it based on your taste. For example, you could use a mix of pumpkin and butternut squash, substitute heavy cream with coconut milk, or add in a chopped apple or pear for some natural sweetness. Just omit the brown sugar in these two cases.

What you’ll need:

  • 2 Tbsp of olive oil
  • 1 small yellow onions, chopped
  • 1 tsp minced garlic
  • 1 tsp curry powder
  • ½ tsp cumin seeds (optional)
  • Pinch of cayenne pepper
  • 2 cans of 15oz pumpkin puree (or 5 cups of chopped roasted pumpkin)
  • 3 cups of chicken or vegetable stock
  • 2 Tbsp of brown sugar
  • ¼ cup heavy cream
  • Salt and pepper to taste
  1. Cook onions and garlic in the olive oil until softened in a saucepan. Add cumin seeds and other spice and toast them for a minute, stir often.
  2. Add pumpkin puree (or chopped pumpkin) stock. Mix well, bring to a boil and reduce to a simmer for 10 to 15 minutes.
  3. If using roasted pumpkin, transfer soup to a blender and blend until smooth. If you like the soup with chunky pieces of pumpkin, only blend ¾ of the mixture.
  4. Leave the pot on low heat. Stir in brown sugar and heavy cream until well incorporated. Adjust seasoning with salt and pepper.
  5. Serve with toasted pumpkin seeds (recipe follows), or toasted chopped walnuts.

Pumpkin SeedsRoasted Pumpkin seeds

(submitted by Meghan, recipe courtesy to Allrecipes.com)

Don’t throw away the seeds – toasted pumpkin seeds are a delicious and crunchy snack. Feel free to try different spices, such as curry or Cajun seasoning. You could also replace butter with olive oil or vegetable oil.

What you’ll need:

  • 1 ½ cup raw whole pumpkin seeds
  • 2 teaspoons butter, melted
  • 1 pinch of salt
  1. Preheat oven to 300 degrees F.
  2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; shake occasionally.

Ridiculously easy pumpkin muffins

(submitted by Meghan Thomassen, recipe courtesy to Big Red Kitchen)

You won’t believe how simple these are to make. Two ingredients and you’ve got super moist and flavorful muffins, perfect for breakfast or party food.

What you’ll need:

  • One yellow cake mix (any brand of your liking)
  • 15 oz pumpkin puree (not pumpkin pie filling)
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix cake mix with pumpkin filling until well combine. Do not over mix the batter.
  3. Spoon mixture into 12 prepared muffin cups.
  4. Bake for 20-25 minutes until a toothpick comes out clean.
  5. Dust powered sugar, or sprinkle nuts on top after muffins are cooled.

Pumpkin Muffins & Pumpkin LattePumpkin spice syrup

(submitted by Yue Huang, recipe adapted from Savvy Eat)

Are you a fan of Starbucks’s pumpkin spice latte? With this syrup, you could make it at home!

What you’ll need:

  • 1 cup water
  • ½ cups sugar
  • 2 Tbsp pumpkin puree
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  1. Combine the water and sugar in a small saucepan over medium heat, stirring until sugar is dissolved.
  2. Whisk in spices and pumpkin puree, stirring frequently and don’t let the syrup come to a boil.
  3. Remove from heat and allow it to cool. Strain the syrup through a mesh strainer or cheesecloth.
  4. Serve over pancakes or stir it in your favorite coffee or smoothie.

What’s your favorite pumpkin recipe?

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Yue Huang I grew up in China, studied abroad in Madrid and went to college in Boston. When I'm not traveling or studying foreign languages, I love to read and write about topics ranging from sustainability to social justice. Even though everyone in the world seems to call him/herself a "foodie" these days, I have to say that I obsess over all things food and I bake cakes on no special occasion. Twitter: @huangy07

View all posts by Yue Huang

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