Pumpkin Recipes


Availability: October-December (possibly later if supplies last)

Storage tips: Winter Squash wants to be between 50-65 degrees. It stores best in a cool dry room in your house and should last at least into November and can last much longer depending on conditions.

How to eat: Basic pie pumpkin preparation includes roasting for the least watery puree. Heat oven to 400 degrees, cut squash in half, scoop out seeds and place on baking sheet or dish.  Roast for 45 minutes or until a fork pierces easily through the skin. We enjoy using pumpkins in savory dishes like soups, curries, stuffed, or bakes as much as sweet applications like pies, etc.

How to preserve:  FREEZE:  Roast the pumpkin as noted above and put into a freezer container and freeze.  Perfect later for soups and purees.  

This recipe is a delicious savory use of pumpkin flesh.  I have it set up to use pre-roasted pumpkin flesh.  But you can also peel and cube your pumpkin and throw it in raw.  It just might need a little longer cooking time.

  • 2 cups onions, chopped
  • cooking oil
  • 1-2 garlic cloves, minced
  • 1-2 TBLS peeled fresh ginger root, minced
  • 2 tsp ground cumin
  • 1 tsp ground corriander
  • 1/8 tsp ground cardamom
  • 1/4 tsp ground mustard seed
  • salt and pepper to taste
  • red chili flakes or cayenne to taste
  • 4 cups pre-roasted pumpkin flesh
  • 4 cups chicken broth 
  • 1 can coconut milk (14 oz)
  • fresh herb for garnishing (cilantro or basil would work well), optional

Heat oil in large pot.  Saute onions until translucent, stirring, about 5 minutes.  Add garlic and ginger and stir for 1 min.  Add spices and stir for 30 seconds.  Add pumpkin and broth.  Simmer until very tender, about 20-30 minutes.  Add coconut milk and salt to taste.  Puree.  Serve hot.  Thin if need be with additional water.


  • 1.5 lbs pumpkin, seeded, peeled, and chopped into 2” chunks
  • ½ lb potatoes, peeled, cut in ¾” cubes
  • 2 eggs, beaten
  • 3 TBLS butter
  • 1.5 cups Gruyere cheese, grated
  • Salt & pepper to taste

Boil pumpkin and potato until tender. Drain and mash or puree until smooth. Cool slightly while pre-heating oven to 375, then add eggs, butter, seasonings, and 1 cup cheese. Mix well. Pour into a 9x13 greased casserole, top with remaining cheese and bake until a knife comes out clean, approx 30 min.

  • 4 tablespoons cooking oil
  • 4-16 ounces bacon, chopped (depending on your taste)
  • 2 cloves garlic, minced
  • 1 large red onion, diced
  • 2 carrots, diced
  • 3 stalks celery, diced (optional)
  • 1 large potato, peeled and diced
  • 4 cups chopped pumpkin (peeled and seeded)
  • 28 ounces canned tomatoes (chopped preferred, or whatever you have)
  • 1/2 - 1 tablespoon oregano
  • 1 bay leaf
  • 4 cups cooked red kidney beans (or 2 cans)
  • 5 cups vegetable or chicken broth
  • 4 cups chopped kale or cabbage
  • 1 cup shredded parmesan
  • salt, to taste

Heat a pot over medium-high heat. When it's hot, add the oil. When the olive oil is hot, add the bacon and cook for 1-3 minutes, stirring.  Add the garlic, onion, carrots, and optional celery. Cook on medium for 10 minutes, stirring occasionally. Turn it lower to prevent sticking, if need be.  Add the potato and pumpkin. Stir.  Add the oregano, bay leaf, tomatoes, kidney beans, cabbage, and stock. Cover and bring to a simmer. Reduce heat and simmer for 30 minutes, or until the veggies are cooked.  Season with salt.  Remove the bay leaf.

Serve with a sprinkle of parmesan.