15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (2024)

FAQs

Can I use fresh pumpkin instead of canned? ›

Fresh pumpkin is the ideal alternative for recipes that call for solid-pack canned pumpkin. To make pumpkin puree, first make sure you're grabbing the right kind of pumpkin. Look for pumpkins labeled as pie, sugar pie or baking pumpkins (regular carving pumpkins don't fit the bill here!).

If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.

The easiest and cheapest way to enjoy the fall flavors is to simply roast a whole pumpkin yourself, and it's way simpler than you might think. You can use this pumpkin for soups, curries, or roasted veggie bowls, or blend it to make your own pumpkin puree for pies, muffins, and more!

“Pumpkin soup is best made with your good, old-fashioned varieties like butternut or Queensland blue — the harder pumpkins,” she says. “Soft fleshed pumpkins can make the soup a little watery. They are a different beast… from your standard greengrocer pumpkin.”

Fresh Pumpkin Puree - Fresh pumpkin puree is made from scratch using whole pumpkins. The pumpkins are roasted, peeled, and then blended until smooth. This type of puree has a more vibrant flavor compared to canned pumpkin puree. It also has a slightly higher water content, which can affect the texture of your dishes.

Canned pumpkin is more convenient, helps save time, and isn't as messy as breaking down and de-seeding a large pumpkin. Fresh pumpkin is more fresh-tasting. It can be less expensive (depending on how much pumpkin you're using) and definitely doesn't contain fillers.

A wonderful option for anyone battling an upset stomach, Yellow Pumpkin Soup is easy to digest, gentle on the stomach, and soothing. Low in calories and high in soluble fiber, Yellow Pumpkin Soup can help keep you and your stomach satiated and may help ease your upset stomach too.

At his farm in Arthur, he donates many leftover pumpkins to farmers in his area. That way, they can feed them to their animals. “We're here in Arthur and we have a lot of Amish neighbors and farmers for cows, pigs, sheep and goats,” he said.

Yes, dogs can eat pumpkin and it is actually often added to dog foods. Check the label of some dog treats and you may find pumpkin on the ingredient list there too. However, if you are feeding fresh pumpkin, you will need to be careful about which part you're feeding as the stem and leaves are covered in prickly hairs.

What can you do with the pulp from inside of a pumpkin? ›

Puree your pulp on its own and add it to canned pumpkin puree to boost flavor in pumpkin recipes like pumpkin bread. You may also add the puree directly to foods like oatmeal, rice and risotto, hummus and butter—for pumpkin butter.

If the fresh pumpkin is overripe, it can start to ferment and develop a sour taste. Another factor to consider is the type of fresh pumpkin you're using.

There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.

By comparison, a 3-pound pie pumpkin will likely give you enough puree for a recipe that calls for a can of pumpkin. After cooking and draining a pumpkin, this is about what to expect from a typical cooking pumpkin transformed into fresh pumpkin puree: 2½ pound pie pumpkin = 1¾ cups puree.

Yield: One fresh (3-pound) pumpkin makes about 2 cups of pumpkin puree, as much as one (15-ounce) can from the store. Storage: Store fresh purée in the refrigerator and use within 1 week. Freezer: Scoop into a freezer bag or glass jars (leave ½ inch head space for expansion), label, date, and freeze for up to 3 months.

Yes, as long as the canned pumpkin you buy is 100% pumpkin. Then, it's the same thing as pumpkin puree. Don't dare buy pumpkin pie filling and try to pass it off as pumpkin puree or canned pumpkin in recipes.