Tired of Soup? 3 Easy Outside-the-Box Pumpkin Recipes

Looking for a pumpkin recipe idea? Check out our family-friendly squash recipes — they’re all tried and tested!

Vegan Pumpkin Recipe: Red Kuri Squash Curry

Our first tasty and easy pumpkin recipe is vegan: Red Kuri Pumpkin curry. Red Kuri squash (or orange Hokkaido pumpkin) has a smooth flesh and is sweet in flavor, which makes it great for a variety of fall dishes. Adding coconut milk lends it a slight Asian touch. Add a bit of spice such as chili powder to taste. It goes great served with a side of rice.

Yield: 2–3 servings

Ingredients:

• ½ Red Kuri squash
• 1 bunch of chives or spring onions
• 1 can organic coconut milk (did you know that you can make coconut milk at home?)
• Curry (yellow, green, or red — your choice)
• Chili powder, salt, and pepper to taste

Instructions:

1. First, halve your squash and remove the guts. Cut one half into slices as thick as your thumb, then cut those slices into edible chunks.
2. Wash the onions, remove the root ends, then slice them into small rings.
3. Sweat the onions in a pan with a bit of oil. When the onions have softened, add the pumpkin chunks and two to three teaspoons of curry seasoning.
4. Add the coconut milk and chili, salt, and pepper to taste.
5. Start boiling your rice. After 20 minutes on low heat, your pumpkin should be soft and cooked through, at which point the curry is ready to serve. Bon appetit!

Tip: Don’t toss the stems of the spring onions, if you used them —  you can use them to regrow green onions at home!

You have some leftovers from a squash or pumpkin recipe and are not sure what to do with them? Have a crack at this easy DIY pumpkin smoothie.

Pumpkin Recipe from Alsace: Tarte Flambee

A popular fall treat across Europe is Alsatian tarte flambee, a French thin-crust pizza served with cream rather than red sauce. This vegetarian pumpkin recipe uses pumpkin and goat cheese, but you can substitute feta if you prefer, or make your own vegan feta cheese.

Yield: 2–3 servings

Ingredients:

• ½ fresh organic pumpkin
• 2 ½ cup organic flour
• ¼ cup organic vegetable oil
• 1 cup carbonated water
• 1 tbsp. salt
• 2/3 cup organic cream cheese or vegan cream cheese
• 2/3 cup organic sour cream
• 2/3 cup organic goat cheese or feta
• ~6 tbsp. honey or a vegan honey alternative

Instructions:

1. First knead together the flour, oil, water, and salt into a smooth dough, dividing it into two balls. Place in the refrigerator to rest for 30 minutes.
2. Quarter your pumpkin, clean out the guts, and cut it into extremely thin slices (around the thickness of a wedding band). Parboil these for five minutes in boiling water, then remove to a towel to dry.
3. While those boil, stir together the cream cheese and sour cream.
4. Once your dough has chilled, roll one of the balls out onto a lightly floured baking sheet. The dough should be thin and stretched to the edges of your baking sheet. Tarte flambee is charmingly uneven, so don’t strive for perfection.
5. Spread the cream cheese/sour cream mixture across the dough and then cover completely with the pumpkin slices.
6. The final step is to crumble the goat cheese or feta atop the pumpkin before baking in the oven (350 degrees F, convection when possible) for 20 minutes.
7. Your pumpkin tarte flambee is done when the cream between the pumpkin slices is golden brown. After removing from the oven, drizzle three tablespoons of the honey over the tarte. Ensure that you drizzle enough honey over the goat cheese.
8. Repeat the necessary steps of the pumpkin recipe for the second tarte while the first is baking, and enjoy your first portion.

Pumpkin Potato Fry

For all fans of quick-fried dishes, here’s a delicious pumpkin potato fry-up that is very easy to make — it only takes five simple steps.

Yield: 2–3 servings

Ingredients:

• ½ fresh organic pumpkin
• 1 ½ cup organic potatoes
• 2 organic onions
• optional: 2 organic turkey breasts and
• salt, oil, oregano, rosemary, or thyme (dried or from the garden) to taste

Instructions:

1. Boil the potatoes in salt water until cooked through. Allow these to cool before quartering.
2. While the potatoes are boiling, halve your pumpkin, clean out its guts, and cut it into bite-sized pieces. Add the quartered potatoes and pumpkin pieces to a hot pan seasoned with oil.
3. After approximately ten minutes, the pumpkin and potatoes should be golden brown on the outside; add the chopped onions. If you’re adding turkey, slice the meat into thin strips and add it to the pan.
4. Season with salt and pepper and add oregano, rosemary, or thyme as you prefer.
5. After four to five minutes, taste again and add more seasonings if necessary.

Looking for more pumpkin recipes? Check out this recipe for pumpkin hummus in our article on vegan spreads.

Read more:

• A Taste of Fall: DIY Pumpkin Smoothie Easy, Healthy Alternative to Lattes
• Hokkaido and Squash: Which Pumpkins’ Skins Are Edible?
• Reuse Vegetable Scraps: Skip the Trash and put Food back on your Plate

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