15 Sweet and Savory Pumpkin Pairings for Any Occasion

Pumpkin season is here, and it’s the perfect excuse to get creative in the kitchen. Whether you’re craving something sweet or savory, this versatile ingredient can do it all. From hearty dinners to indulgent treats, pumpkin pairs beautifully with so many flavors, making every dish feel like a cozy celebration. Get ready to explore some seriously tasty combinations that’ll have you reaching for pumpkin all year round.

Pumpkin and Sage Risotto

This creamy risotto combines the earthy sweetness of pumpkin with the aromatic notes of fresh sage. To prepare, sauté 1 cup of diced pumpkin and 1 finely chopped onion in 2 tablespoons of butter until softened. Add 1 cup of Arborio rice, stirring to coat, then gradually add 4 cups of warm chicken broth, one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir in 1 tablespoon of chopped fresh sage and ½ cup of grated Parmesan cheese before serving.

Pumpkin and Goat Cheese Salad

A delightful mix of roasted pumpkin cubes and creamy goat cheese over a bed of mixed greens. Toss 2 cups of cubed pumpkin with 1 tablespoon of olive oil, salt, and pepper, then roast at 400°F (200°C) for 25 minutes. Arrange the roasted pumpkin over 4 cups of mixed salad greens, sprinkle with ½ cup of crumbled goat cheese, and drizzle with a balsamic vinaigrette.

Pumpkin and Black Bean Chili

This hearty chili blends the subtle sweetness of pumpkin with the robust flavors of black beans and spices. In a large pot, sauté 1 diced onion and 2 minced garlic cloves in 2 tablespoons of olive oil until translucent. Add 1 can (15 ounces) of black beans, 1 can (15 ounces) of diced tomatoes, 1 cup of pumpkin puree, 2 cups of vegetable broth, 1 tablespoon of chili powder, and 1 teaspoon of cumin. Simmer for 30 minutes, then serve with a dollop of sour cream and chopped cilantro.

Pumpkin and Lentil Soup

A nourishing soup that combines the creaminess of pumpkin with the protein-rich goodness of lentils. Sauté 1 chopped onion, 2 minced garlic cloves, and 1 diced carrot in 2 tablespoons of olive oil until softened. Add 1 cup of red lentils, 2 cups of diced pumpkin, 4 cups of vegetable broth, 1 teaspoon of cumin, and ½ teaspoon of turmeric. Bring to a boil, then simmer for 25 minutes until the lentils and pumpkin are tender; blend until smooth before serving.

Pumpkin and Spinach Lasagna

A vegetarian lasagna featuring layers of creamy pumpkin puree, sautéed spinach, and ricotta cheese. In a bowl, mix 2 cups of pumpkin puree with 1 teaspoon of nutmeg, salt, and pepper. Sauté 4 cups of fresh spinach in 1 tablespoon of olive oil until wilted. Layer cooked lasagna noodles with the pumpkin mixture, spinach, and 2 cups of ricotta cheese, repeating layers, and top with 1 cup of shredded mozzarella. Bake at 375°F (190°C) for 35 minutes.

Pumpkin and Chickpea Curry

A flavorful curry where tender pumpkin pieces meld with hearty chickpeas in a spiced coconut sauce. Sauté 1 diced onion and 2 minced garlic cloves in 2 tablespoons of coconut oil until translucent. Add 2 cups of cubed pumpkin, 1 can (15 ounces) of chickpeas (drained), 1 can (14 ounces) of coconut milk, 2 tablespoons of red curry paste, and 1 teaspoon of ground coriander. Simmer for 20 minutes until the pumpkin is tender, then garnish with fresh cilantro.

Pumpkin and Mushroom Risotto

A rich risotto that pairs the sweetness of pumpkin with the umami depth of sautéed mushrooms. Sauté 1 cup of sliced mushrooms and 1 diced shallot in 2 tablespoons of butter until browned. Add 1 cup of Arborio rice, stirring to coat, then gradually add 4 cups of warm chicken broth, one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir in 1 cup of pumpkin puree and ½ cup of grated Parmesan cheese before serving.

Pumpkin and Feta Stuffed Peppers

Bell peppers filled with a savory mixture of pumpkin, quinoa, and crumbled feta cheese. Cook 1 cup of quinoa according to package instructions. In a bowl, combine the cooked quinoa with 1 cup of pumpkin puree, ½ cup of crumbled feta, 1 teaspoon of dried oregano, salt, and pepper. Cut the tops off 4 bell peppers and remove seeds; stuff each with the pumpkin mixture. Place in a baking dish, cover with foil, and bake at 375°F (190°C) for 30 minutes.

Pumpkin and Caramelized Onion Tart

A savory tart featuring a flaky crust filled with sweet caramelized onions and roasted pumpkin. Caramelize 2 sliced onions in 2 tablespoons of butter over low heat until golden brown. Toss 2 cups of cubed pumpkin with olive oil, salt, and pepper, then roast at 400°F (200°C) for 25 minutes. In a pre-baked tart shell, layer the caramelized onions and roasted pumpkin; pour over a mixture of 3 beaten eggs and ½ cup of cream. Bake at 350°F (175°C) for 30 minutes.

Pumpkin and Apple Soup

A velvety soup that blends the sweetness of pumpkin with the tartness of apples, spiced with cinnamon. Sauté 1 diced onion in 2 tablespoons of butter until translucent. Add 3 cups of diced pumpkin, 2 peeled and chopped apples, 4 cups of chicken broth, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg. Simmer for 25 minutes until the pumpkin and apples are tender, then blend until smooth and stir in ½ cup of cream before serving.

Pumpkin and Pecan Muffins

These moist muffins combine the rich flavor of pumpkin with the crunch of toasted pecans. In a bowl, mix 1½ cups of flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg. In another bowl, whisk together 1 cup of pumpkin puree, ½ cup of sugar, ½ cup of vegetable oil, and 2 eggs. Gradually add the dry ingredients to the wet mixture, then fold in ½ cup of chopped pecans. Pour the batter into a muffin tin and bake at 350°F (175°C) for 20-25 minutes.

Pumpkin and Maple Roasted Brussels Sprouts

This dish balances the caramelized bitterness of roasted Brussels sprouts with the sweetness of pumpkin and maple syrup. Toss 2 cups of halved Brussels sprouts and 1 cup of diced pumpkin with 2 tablespoons of olive oil, salt, and pepper. Roast at 400°F (200°C) for 25 minutes, then drizzle with 2 tablespoons of maple syrup and roast for an additional 5 minutes. The golden, crispy edges of the sprouts pair perfectly with the tender, sweet pumpkin.

Pumpkin and Bacon Pasta

A savory pasta dish where the creaminess of pumpkin sauce is enhanced by the smoky crunch of bacon. Cook 12 ounces of your favorite pasta according to package instructions. In a skillet, cook 4 strips of bacon until crispy, then remove and chop. In the same skillet, sauté 1 minced garlic clove in 1 tablespoon of bacon fat, then stir in 1 cup of pumpkin puree, ½ cup of cream, and ¼ cup of grated Parmesan. Toss the cooked pasta in the sauce, top with the bacon, and serve.

Pumpkin and Gingerbread Pancakes

These spiced pancakes blend the warmth of gingerbread flavors with the subtle sweetness of pumpkin. Mix 1½ cups of flour, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, ½ teaspoon of ginger, and ¼ teaspoon of cloves. In another bowl, whisk 1 cup of pumpkin puree, 1 egg, 1 cup of milk, and 2 tablespoons of molasses. Combine the wet and dry ingredients, cook on a griddle, and serve with a drizzle of maple syrup.

Pumpkin and Walnut Bread

A moist, spiced bread that combines pumpkin with the earthy crunch of walnuts. In a bowl, mix 2 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg. In another bowl, whisk 1 cup of pumpkin puree, ½ cup of sugar, ½ cup of vegetable oil, and 2 eggs, then fold in ½ cup of chopped walnuts. Pour into a loaf pan and bake at 350°F (175°C) for 50-55 minutes.

This article originally appeared on RetailShout.

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