5 Savory Recipes that Prove Pumpkin Doesn’t Need a Sugar Coat
Here’s another collection of recipes we created to prove that pumpkin needn’t be sweetened up to be tasty. Try any – their deep, earthy taste combined with the sunny color of squash and pumpkin are perfect for chilly October weather!
This Moroccan Pumpkin Soup recipe is heavenly tasty and easy as pie (sorry for the uncalled-for association). It’s especially good on rainy days, when you need a splash of sunlight to raise your spirits. You can also add a little cayenne into the bowl right before serving – it will you’re your soup a nice kick!
Also known as Cazuela de Baca, this Chilean stew is a great one-pan dish. The Beef and Pumpkin Stew recipe yields a bowlful of steaming broth packed with beef and vegetables cut to serving-size pieces. If you want to make the best of this recipe, try cooking it with butternut squash – South American pumpkin tastes much sweeter and is much softer that North American pumpkin.
This recipe unites chipotle peppers and pumpkin and they work together perfectly to yield a velvety sauce! Hot Pumpkin Pasta Sauce is not only suitable for pasta, in fact, you can eat it with anything that needs a little kick, like cheese ravioli.
This dish is most certainly a winner! Just blend all the ingredients of this Sunny Pumpkin Hummus recipe in batches until really smooth and delectable, refrigerate and fold in some toasted pumpkin seeds, paprika and even cayenne before serving!
It’s not exactly a pumpkin recipe, but you should try it all the same – it’s super healthy, super easy and super delicious! In fact, this Healthy Butternut Squash recipe is so nicely filling that you will never believe it’s meatless!
Fall is the perfect time to try new savory pumpkin recipes, so don’t let’s waste it! Try any and let us know what you think about it!