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

Tired of pumpkin soup? Check out these three easy pumpkin recipe ideas for those gorgeous golden yellow gourds. These family-friendly squash recipes are all tried-and-tested. Enjoy!

Vegan Pumpkin Recipe: Red Kuri Squash Curry

Our first tasty and easy pumpkin recipe is vegan: Red Kuri Pumpkin curry. Red Kuri squash (or organge 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.

Ingredients list for 2-3 servings:

• ½ Red kuri squash
• 1 bunch of chives or spring onions
• 1 can organic coconut milk
• Curry (yellow, green, or red – your choice)
• Chili powder, salt, and pepper to taste

Pumpkin recipe for red kuri:

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. Then 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!

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.

Ingredients list for 2-3 servings:

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

How to prepare the pumpkin tarte flambee recipe in 8 easy steps:

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 – With or Without Meat

For all fans of quick fried dishes, here’s a pumpkin potato fry up that can be served with or without meat, your choice. This pumpkin recipe is very easy to make – it only takes five simple steps.

Ingredients list for 2-3 servings:

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

Pumpkin potato fry recipe:

1. First 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? The 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

This article was translate from German by Hilary. You can view the original here: Kürbis-Rezepte: 4 leckere Ideen für den Herbst