Pumpkins

Photography Credit: Elise Bauer

It’s pumpkin season! Although the jack-o-lantern pumpkins aren’t the best for cooking, sugar pumpkins and Japanese Kabocha pumpkins cook up beautifully and should be available in markets for the next few months. Here are some ideas from Simply Recipes and from other food blogs of what you can make with them and canned pumpkin purée:

Pumpkin Recipes from Simply Recipes

Toasted pumpkin seeds

Pumpkin Ginger Nut Muffins

Spicy pumpkin soup

Pumpkin bread

Pumpkin Biscotti

Pumpkin Soup with Smoked Paprika

Old fashioned pumpkin pie

Gluten-free pumpkin cupcakes

Pumpkin Recipes from Food Blogs around the World

Thai Spiced Pumpkin Soup by Heidi of 101 Cookbooks

Mini Pumpkin Cheesecakes from Nicole of Pinch My Salt

Kaddo Bourani (Pumpkin with Yogurt and Meat Sauces) from Habeas Brulee

Pumpkin hummus from Nicole Weston of Slashfood

Bengali Pumpkin and Coconut from Marc of Mental Masala

Pumpkin oatmeal bread by Nic of Bakingsheet

Pumpkin apple bread from Adam Roberts, the Amateur Gourmet

Pumpkin, coconut, and rum soup – what a combo! from The Traveler’s Lunchbox

Spicy pumpkin pecan raisin muffins from Farmgirl

Pumpkin butter from Hedonia

More Pumpkin Recipes from Food Blog Search Results

Showing 4 of 11 Comments

  • Kanu

    Hi there! Do you have any advice about making pumpkin puree, how long to store it, and how to store it (freezer or fridge)? I hope you can help.

  • shirley

    How long after you buy a pumpkin from a pumpkin patch is it still good to bake with?

    Great question. Winter squash (pumpkins are just a variety of winter squash) are very hardy. They can easily last a month, and some even two, after picking, if kept in a cool, dry place. Once you cut into them, then they will start to degrade quite quickly. ~Elise

  • Anonymous

    If you haven’t done it yet, try the pumpkin hummus. Oh my gosh! So good… thanks for this posting… what a find!

  • Sonia

    I love pumpkin anything! Thank you for such a wonderful collection of recipes….

  • shuna fish lydon

    Elise,

    If you can get down to the Berkeley Farmer’s market any Saturday REALLY soon, I strongly suggest any squash from Annabelle Lenderink– she is growing some heirloom stuff for savoury or sweet applications that are TO DIE FOR!

    I’ll trade you– squash for pomegranates…?

    xo (thanks for the link.)

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