savory pumpkin recipes

Savory slow cooked pumpkin, mushrooms, and potatoes simmered in creamy vegan gravy and topped with flakey homemade biscuits. Basically Fall in a bowl and SO delicious!

Vegan Pumpkin and Potato Stew with Rosemary Biscuits

almond milk (unsweetened)

apple cider vinegar

flour

baking powder

tsp kosher salt

rosemary

butter

red onion

cremini mushrooms

garlic

sage

tsp red pepper flakes

tsp miso paste (light, white,

dry white wine

tbsp flour

veggie broth (low sodium)

yellow potatoes (small/medium)

pumpkin

15 ounces can cooked lentils (rinsed and drained)

Start by combining the almond milk and apple cider vinegar. Stir and side aside.

Then add the flour, baking powder, and salt to a mixing bowl. Stir and set that aside too.

Then remove the vegan butter from the fridge and cut it into small cubes. It&#039;s important that the butter is very cold because cold butter = flakey biscuits :) Add the cubes of vegan butter to the bowl with the flour and mash together with a fork until the mixture resembles sand and no large pieces remain. Next add in the rosemary and curdled almond milk. Using a fork, combine the wet and dry ingredients until a shaggy dough begins to form. Then use clean hands to loosely bring the mixture together into a ball. Don&#039;t over mix. Cover and refridgate while you make the rest of the meal.

Make the Biscuits

Dice the onions and finely mince the garlic. Wash the musrooms and remove the bottom part of the stem.Then peel the pumpkin and the potatoes and chop into large bite sized cubes. Set everything aside.

Prep

Next heat an oven-safe pot to medium high heat. Add the oil and sautee the onions for 2-3 minutes. Break the mushrooms into large pieces and add them to the pot along with the garlic. Lower heat a little if needed. Cook for 2-3 minutes to brown and then add the dried sage, fresh rosemary, salt, and red pepper flakes. Stir and then add the miso and white wine.

Sautee

Increase the heat to allow the wine cook down for 2-3 minutes, and stir occasionally.

Reduce

Then add the pumpkin, lentils, potatoes, and veggie broth. In a small bowl, combine the flour with 3 tbsp of water and mix smooth. Stir that into the pot and bring to a boil. Once boiling, reduce the heat to low and cover. Simmer for 20 minutes, stirring occasionally.

Thicken

Preheat the oven to 375. Roll out the dough between two pieces of parchment paper until it is about 1/4&quot; thick. Then dip a cookie cutter or the rim of a drinking glass into flour and use it to cut 8 round shapes in the dough. Set aside.Finish the gravy by first removing the sprig of rosemary from the stew and discard. Add in the vegan butter and mix well. I often use my wooden spoon to mash some of the pumpkin and potatoes slightly, this helps to thinken the gravy as well. Just a little bit though because you want this stew to be chunky. Then taste the gravy to see if you need to add more salt and adjust as desired. Carefully place the bicuits on top of the stew and transfer to the oven. Bake on the center rack for 35-40 minutes or until golden brown around the edges of the biscuits. Spoon into bowls, top with a biscuit, and enjoy!

Finishing Touches

A crunchy, salty, savory, sweet, and spicy assorted snack mix that I genuinely can&#039;t stop eating! Perfect for a cozy movie night paired with chilled white wine, or as salty midday snack.

Crunchy Vegan Snack Mix

popcorn (lightly salted)

pretzels

plantain chips (salted)

wasabi peas (vegan*)

Combine in a very large mixing bowl and gently toss with tongs until evenly distributed. Serve as is or warm in a 350 degree oven for about 5 minutes then dig in! This snack pairs nicely with some cold sparkling water (mango or lime are my favorites!) or a crisp glass of chilled white wine. Enjoy!

Looking for an adorable fall dinner? You have to try these super cute pumpkin shaped gnocchi! Fresh pumpkin gnocchi shaped into little mini pumpkins and served swimming in sauce. This is peak fall!

Pumpkin Shaped Gnocchi

pumpkin puree

all-purpose flour

Parmesan cheese

ricotta cheese

salt

black pepper

nutmeg

Whole cloves, to help mimic pumpkin stems

Toothpicks or food safe string,

Prepare the pumpkin by draining some of the...

Prepare the pumpkin by draining some of the liquid out. To do this line a bowl or a strainer with a few layers of paper towels, then place the pumpkin puree on top of the paper towels. Let this sit for 10 minutes.

Gently mix together all of the ingredients in...

Gently mix together all of the ingredients in a large bowl. A soft but pliable dough will form, if the dough is too wet or sticky, add additional flour as needed 1 tablespoon at a time.

Sprinkle a little flour on a clean countertop...

Sprinkle a little flour on a clean countertop or cutting board.

Taking about 1 1ablespoon of dough at a...

Taking about 1 1ablespoon of dough at a time, roll the dough between your palms to create a ball shape, set the ball onto your floured surface. Repeat this until all the dough has been rolled.

Fill a large pot with water and bring...

Fill a large pot with water and bring to a boil, season the water with a pinch of kosher salt.

Using the side of a toothpick or a...

Using the side of a toothpick or a piece of string to create pumpkin markings on each dough ball, then very gently press down the top just a bit to make the ball a little more squat in shape.

Once all of the gnocchi are shaped and...

Once all of the gnocchi are shaped and the water is boiling, carefully slide them into the pot of water.

Let the gnocchi boil until they begin to...

Let the gnocchi boil until they begin to float, once they are floating give them another minute or two then take them out of the water.

Place a whole clove into the top of...

Place a whole clove into the top of each gnocchi to look like a pumpkin stem. 

Serve gnocchi with your favorite sauce! (it is...

Serve gnocchi with your favorite sauce! (it is recommended to remove the clove before eating.)

This Creamy Pumpkin Risotto is cozy, hearty, and BIG on Fall flavor! The perfect fancy (but easy) vegan and gluten-free meal.

Creamy Vegan Pumpkin Risotto

(1.4 L) low-sodium vegetable broth (store-bought

extra virgin olive oil

shallot,

garlic,

sliced,

(380 g) Arborio rice

Salt and black pepper,

Make the Broth

Carefully add the vegetable broth and pumpkin to a medium-to-large pot, then whisk until evenly combined. Bring to a low simmer over medium-low heat while you prep the rest of the ingredients; the broth should remain at this temperature when adding to the risotto.

Pan-Fry the Sage (Optional): Add the olive oil to a large pan over medium-high heat; if you do not wish to fry additional sage for garnish, skip to step 3. Otherwise, add 4 &#8211; 6 whole sage leaves to the oil once warm; pan-fry for 45-60 seconds, until the leaves darken and start to brown only slightly. Remove and place on a paper towel-lined plate; set aside until serving. Keep the oil in the pan, to continue making the risotto.

Sauté Aromatics: 

Add the shallot, garlic, and sage to the pan and cook for 2-3 minutes, until the onion is translucent and the garlic starts to brown. Then, add the nutmeg and arborio rice to the pan and mix well. Toast the arborio rice for 2-3 minutes, until the rice becomes more translucent. Toasting the rice adds more flavor to the final dish.

Deglaze

add the white wine to the pan to deglaze it, scraping off any burnt bits (a.k.a. flavor!) from the bottom of the pan into the wine. Simmer for 3-5 minutes, until most of the liquid has evaporated from the pan or been absorbed by the rice.

Make the Risotto

Start by adding 3/4 cup (180 mL) of the warmed pumpkin broth to the pan with the rice. Reduce the heat to Medium-Low and stir the mixture frequently, to ensure all grains of rice are cook evenly. Once you can drag your spoon through the mixture and it leaves a dry path, add an additional ½ cup of warm broth. Repeat this process with the remaining broth.

Quality Check

Begin to taste the Risotto for doneness at around the 14 minutes mark, though it may take 20-25 minutes to cook in total. The Rice will be creamy but have a slightly al dente texture once finished.

Make it Cheesy

Once the Risotto has cooked, turn the heat off and stir in the grated vegan parmesan; season with salt and pepper to taste, if desired.

Serve: 

Serve warm; I recommend topping each plate with a small drizzle of olive oil, extra sprinkle of parmesan, pumpkin seeds, and a pan-fried sage leaf. Risotto is best enjoyed fresh, but leftovers will keep in the fridge for up to 5 days and are best reheated on the stovetop with an extra splash of vegetable broth.

This is absolutely fantastic! Throughly enjoyed by my entire family. Awesome fall recipe!

I love this recipe!
It is super simple to make in my Thermomix with freshly roasted and pureed pumpkin. I have made it twice now for friends and family and it's a hit!
Thank you!

Was amazing! Made for my whole family and they loved it!

https://content.jwplatform.com/videos/SB9eiYVp.mp4

Dairy-Free Pumpkin Risotto

This One Pot Pumpkin Pasta could not be easier! Cooking the Pasta with the Creamy Dairy-Free Sauce both saves time and adds flavor to this quick meal.

One Pot Pumpkin Pasta

oz Pasta, Gluten-Free

Low-Sodium Vegetable Broth

Pumpkin Puree (not Pumpkin Pie Mix)

Shallots, minced

Garlic, minced

tsp Nutmeg

Rosemary*

Fresh Sage*

tbsp Cashew Butter

tbsp Lemon

Salt and Black Pepper,

 First, add ¼ cup of Filtered Water (or 2 tsp Oil) to a large pot along with the Shallot, Garlic, Nutmeg, and fresh Herbs. Sauté over Medium Heat until the Shallot and Garlic are translucent.

Add the Pumpkin Puree and Cashew Butter to the pot and mix well. Once evenly incorporated, add the Pasta and Vegetable Broth; stir again and bring to a simmer over High Heat.

Once simmering, reduce the heat to Medium-Low and simmer for an additional 12-15 minutes, or until the Pasta has cooked completely and only a thick sauce remains in the pot. Stir the mixture every few minutes, to make sure nothing sticks to the bottom of the pot.

Finally, stir in the fresh Lemon juice and add Salt and Pepper to taste. Remove the fresh Herbs from the pot, if you did not chop them (see recipe notes). Divide the Pasta into bowls and serve warm. Leftovers will keep in the fridge for up to 5 days.

This is one of my absolute favorite dinners! I have been making this recipe during the autumn/winter months for a few years now, and it has never let me down. It's delicious with some roasted veggies, or sometimes I do canned green beans and bread and butter on the side, which reminds me of being a child and having "Hamburger Helper" for dinner haha. This recipe is so comforting and cozy, and also super easy to make!!! Thank you, Caitlin! :)

This creamy pumpkin risotto is made with caramelized onions and topped with toasted hazelnuts and crispy sage! It&#039;s the perfect cozy fall meal!

Pumpkin Risotto

unsalted butter (divided)

sage leaves

unsalted hazelnuts (roughly chopped)

unsalted butter

onions

garlic (thinly sliced)

arborio rice

white cooking wine (optional)

vegetable stock (substitute chicken stock

sage (minced)

parmesan cheese

The toasted hazelnuts and sage are optional, but a great topping to add texture to the risotto!

In a small pan, melt 1 tablespoon of butter over medium high heat. Then add in the sage leaves and cook for 1-2 minutes or until crispy. Immediately remove from the heat and pour off into a small dish and set aside.

In the same pan, melt 1 more tablespoon of butter and then add in the chopped hazelnuts and toast gently for 2-4 minutes or until the nuts are toasted and the butter is browned. Remove from the heat and pour off into a small dish and set aside.

Toasted Hazelnuts &amp; Crispy Sage

In a large skillet over medium heat, melt the butter and add in the sliced onions, garlic, salt, and pepper. Cook slowly for about 30-40 minutes, stirring occasionally until the onions are soft, golden brown, and beginning to caramelize. If you want to speed up the process slightly, you can add in 1 tablespoon of brown sugar once the onions are soft.

In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you&#39;re lazy). Remove from the heat and set aside.

Add in the rice to the skillet with the onions and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.

Add in ½ cup of the warmed vegetable stock, fresh sage, and nutmeg and stir the risotto until the stock is completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it’s all absorbed and the rice is fully cooked.

Then stir in the pumpkin puree and parmesan cheese until fully combined and creamy. Taste and add salt and pepper if needed.

Top the pumpkin risotto with the toasted hazelnuts and crispy sage and enjoy!

Do you have a substitution for onion? I have a guest that is allium sensitive

This was delicious! Don’t skip out on the hazelnuts.. it really tied the whole dish together. Can’t wait to make it again :)

Top 6 savory pumpkin recipes recipes from across the web

The most viewed savory pumpkin recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Pumpkin and Potato Stew with ...

Crunchy Vegan Snack Mix

Pumpkin Shaped Gnocchi

Creamy Vegan Pumpkin Risotto

One Pot Pumpkin Pasta

Pumpkin Risotto

Top 6 savory pumpkin recipes recipes from across the web

The most viewed savory pumpkin recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pumpkin and Potato Stew with ...

Crunchy Vegan Snack Mix

Pumpkin Shaped Gnocchi

Creamy Vegan Pumpkin Risotto

One Pot Pumpkin Pasta

Pumpkin Risotto

The most viewed savory pumpkin recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine