Cozy nights are just around the corner, and what better way to warm up than with a deliciously creamy white pumpkin dish? As the weather starts to cool down, our taste buds crave hearty, comforting meals that can be easily shared with loved ones. In this article, we’ll dive into the world of white pumpkin recipes, exploring 20 mouth-watering dishes that are sure to become new favorites.
From classic soups and stews to innovative pasta bakes and sweet treats, we’ve gathered a variety of creamy white pumpkin recipes that showcase the versatility of this beloved ingredient. Whether you’re a seasoned chef or a kitchen newbie, these recipes are designed to be easy to follow and perfect for any occasion. So grab a blanket, get cozy, and let’s start cooking up some autumn magic!
White Pumpkin Soup with Coconut Milk
This creamy soup is a perfect blend of fall flavors, featuring roasted pumpkin and aromatic spices. Serve warm as a comforting starter or main course.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 4 cups chicken broth
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with olive oil, onion, garlic, cumin, smoked paprika, and salt on a baking sheet. Roast for 30 minutes.
3. In a large pot, combine roasted pumpkin mixture, chicken broth, and coconut milk. Bring to a simmer.
4. Reduce heat to low and let soup cook for 20-25 minutes or until pumpkin is tender.
5. Purée soup with an immersion blender or regular blender until smooth.
6. Taste and adjust seasoning as needed. Serve warm, garnished with cilantro leaves.
Cooking Time: 50-60 minutes
Roasted White Pumpkin with Garlic and Herbs
Roasted White Pumpkin with Garlic and Herbs Recipe
Summary: This recipe brings out the natural sweetness of white pumpkin by roasting it with aromatic garlic, herbs, and a hint of olive oil. Perfect for fall and winter gatherings.
Ingredients:
– 1 medium-sized white pumpkin (about 2-3 lbs)
– 4 cloves of garlic, peeled and minced
– 1/4 cup fresh thyme leaves, chopped
– 1/4 cup fresh rosemary leaves, chopped
– 2 tbsp olive oil
– Salt to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut the pumpkin in half lengthwise and scoop out the seeds.
3. In a bowl, mix together garlic, thyme, and rosemary.
4. Place the pumpkin halves on a baking sheet lined with parchment paper.
5. Brush the tops of the pumpkins with olive oil and sprinkle with salt.
6. Divide the garlic-herb mixture evenly between the two pumpkins.
7. Roast for 45 minutes or until the flesh is tender and caramelized, flipping the pumpkins halfway through.
Cooking Time: 45 minutes
White Pumpkin Curry with Chickpeas
This creamy and comforting curry combines the sweetness of white pumpkin with the nuttiness of chickpeas, perfect for a cozy night in.
Ingredients:
– 1 small white pumpkin (about 2 lbs), peeled and cubed
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz), full-fat
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, curry powder, turmeric, and cayenne (if using). Cook for 1 minute, stirring constantly.
3. Add pumpkin and chickpeas. Stir to combine, then add coconut milk. Season with salt and pepper.
4. Simmer, uncovered, for 20-25 minutes or until the pumpkin is tender.
5. Taste and adjust seasoning as needed.
6. Garnish with cilantro leaves and serve over rice or naan.
Cooking Time: 25-30 minutes
White Pumpkin Risotto with Parmesan
A creamy and comforting fall-inspired dish, this White Pumpkin Risotto with Parmesan is a perfect blend of flavors and textures.
Ingredients:
– 1 small pumpkin (about 2 cups), peeled, seeded, and chopped
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and garlic; cook until softened.
2. Add pumpkin and cook until tender, about 5 minutes.
3. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
4. Add white wine (if using); cook until absorbed.
5. Gradually add broth, stirring continuously, until rice is cooked and creamy.
6. Stir in Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Spiced White Pumpkin Mash
Warm up with this comforting side dish that combines the sweetness of pumpkin with a hint of spice.
Ingredients:
– 1 small white pumpkin (about 2 lbs), cooked and mashed
– 1/4 cup heavy cream
– 2 tbsp unsalted butter, softened
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– Salt to taste
Instructions:
1. In a large bowl, combine the mashed pumpkin, heavy cream, and butter. Mix until smooth.
2. Add the cinnamon, nutmeg, and salt. Mix until well combined.
3. Taste and adjust the seasoning as needed.
4. Serve warm or at room temperature.
Cooking Time: 10 minutes
White Pumpkin and Lentil Stew
This hearty stew is a perfect blend of creamy pumpkin and comforting lentils, making it a delightful meal for a chilly evening.
Ingredients:
– 1 medium white pumpkin (about 2 lbs), peeled, seeded, and cubed
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, salt, and pepper. Cook for 1 minute.
3. Add the pumpkin, lentils, and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
White Pumpkin Pie with Cinnamon
This recipe for white pumpkin pie with cinnamon is a twist on the traditional pumpkin pie, with a creamy and sweet filling flavored with warm cinnamon. Perfect for fall gatherings or holiday celebrations.
Ingredients:
– 1 cup cooked, mashed white pumpkin
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together pumpkin, cream, sugar, cinnamon, and salt until smooth.
3. Stir in vanilla extract.
4. Roll out pie crust to fit a 9-inch pie dish. Fill with pumpkin mixture and smooth top.
5. Bake for 40-45 minutes or until filling is set and crust is golden brown.
Cooking Time: 40-45 minutes
White Pumpkin and Spinach Pasta
This autumn-inspired pasta dish combines the natural sweetness of white pumpkin with the earthiness of spinach, all wrapped up in a rich and creamy sauce. Perfect for a cozy weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta of your choice
– 1 small white pumpkin (about 1 lb), cooked and pureed
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Cook pasta according to package instructions until al dente.
2. In a large skillet, combine pureed pumpkin, garlic, and spinach. Cook over medium heat until the spinach has wilted.
3. Sprinkle flour over the mixture and cook for 1 minute.
4. Gradually add heavy cream, whisking continuously to avoid lumps.
5. Bring the sauce to a simmer and cook for 2-3 minutes or until thickened.
6. Combine cooked pasta and pumpkin-spinach sauce. Season with salt and pepper to taste.
7. Serve immediately, topped with grated Parmesan cheese and a sprinkle of fresh herbs if desired.
Cooking Time: 20-25 minutes
White Pumpkin Bread with Walnuts
Experience the warm, comforting flavors of fall with this moist and delicious white pumpkin bread, perfectly infused with the crunch of walnuts.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup chopped walnuts
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add pumpkin puree, melted butter, egg, and vanilla extract. Mix until smooth.
4. Fold in chopped walnuts.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
7. Let cool on wire rack for 10 minutes before transferring to a plate.
Cooking Time: 50-60 minutes
White Pumpkin and Sage Gnocchi
Savor the warmth of autumn with these soft, pillowy gnocchi infused with the comforting flavors of white pumpkin and sage.
Ingredients:
– 2 large potatoes, peeled and chopped into 1-inch cubes
– 1 small white pumpkin (about 1 pound), cooked and mashed
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter, melted
– 2 tablespoons chopped fresh sage leaves
– 1 egg, lightly beaten
Instructions:
1. Preheat oven to 375°F (190°C).
2. Combine potatoes, pumpkin, flour, salt, and pepper in a bowl.
3. Add melted butter, sage, and egg. Mix until a dough forms.
4. Turn dough onto a floured surface; knead for 5 minutes.
5. Divide dough into 4 equal pieces; roll each piece into a long rope.
6. Cut ropes into 1-inch pieces to form gnocchi.
7. Cook gnocchi in boiling, salted water for 3-5 minutes or until they float.
8. Serve with your favorite sauce.
Cooking Time: 15-20 minutes
White Pumpkin Pancakes with Maple Syrup
Get ready to start your day with a sweet and fluffy treat! These White Pumpkin Pancakes with Maple Syrup are a delicious twist on traditional pancakes, featuring the warm flavors of pumpkin and maple syrup.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1/2 cup canned pumpkin puree
– 2 tablespoons unsalted butter, melted
– Maple syrup (for serving)
Instructions:
1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and pumpkin puree.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in melted butter.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop batter by 1/4 cupfuls onto the skillet.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes, until golden brown.
9. Serve warm with maple syrup.
Cooking Time: 15-20 minutes
White Pumpkin and Mushroom Stir-Fry
A flavorful and healthy stir-fry that combines the creamy sweetness of white pumpkin with the earthy taste of mushrooms.
Ingredients:
– 1 medium white pumpkin, peeled and cubed
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
3. Add the garlic and cook for an additional minute, until fragrant.
4. Add the pumpkin cubes and cook until they start to soften, about 2-3 minutes.
5. Stir in soy sauce and oyster sauce (if using). Season with salt and pepper to taste.
6. Continue cooking for an additional 2-3 minutes, or until the pumpkin is tender and the mushrooms are cooked through.
7. Garnish with chopped green onions and serve hot.
Cooking Time: 15-20 minutes
White Pumpkin Cheesecake with Gingersnap Crust
A creamy and comforting dessert that combines the warmth of pumpkin with the crunch of gingersnap cookies.
Ingredients:
– 1 1/2 cups graham cracker crumbs (or 1 cup crushed gingersnap cookies)
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust: In a medium bowl, mix crumbs and sugar. Stir in melted butter until well combined. Press into a 9-inch springform pan.
3. Prepare cheesecake: Beat cream cheese until smooth. Add granulated sugar and beat until combined. Beat in eggs one at a time, followed by pumpkin puree and vanilla extract.
4. Pour cheesecake batter over crust.
5. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before refrigerating overnight.
Cooking Time: 55-60 minutes
White Pumpkin and Black Bean Chili
A creamy and nutritious twist on traditional chili, this recipe combines the sweetness of roasted white pumpkin with the earthy flavor of black beans.
Ingredients:
– 1 small white pumpkin (about 2 lbs), peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 cups vegetable broth
– 1/4 cup heavy cream (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with a pinch of salt and roast for 30 minutes, or until tender.
2. In a large pot, sauté onion, garlic, and bell pepper in a little oil until softened.
3. Add cumin, smoked paprika, and roasted pumpkin to the pot. Cook for 1 minute.
4. Stir in black beans, diced tomatoes, vegetable broth, and heavy cream (if using). Bring to a simmer.
5. Reduce heat and let chili cook for 20-25 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
White Pumpkin Pudding with Cardamom
A creamy and aromatic dessert that combines the sweetness of pumpkin with the warmth of cardamom.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/2 cup cooked, mashed white pumpkin
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon kosher salt
Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove the saucepan from the heat and stir in the mashed pumpkin, ground cardamom, and kosher salt until well combined.
3. Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
4. Serve chilled, garnished with a sprinkle of ground cardamom if desired.
Cooking Time: 15 minutes
White Pumpkin and Goat Cheese Tart
A sweet and savory tart that combines the creamy richness of goat cheese with the warm, comforting flavor of roasted white pumpkin.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 medium white pumpkin (about 2 lbs), peeled and cubed
– 1/4 cup goat cheese, crumbled
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Arrange pumpkin cubes in the center of the pastry, leaving a 1-inch border around the edges.
4. Sprinkle goat cheese and honey over the pumpkin.
5. Fold the pastry up around the filling, pressing gently to seal.
6. Brush egg wash over the pastry and cut a few slits for steam to escape.
7. Bake for 35-40 minutes or until pastry is golden brown.
Cooking Time: 35-40 minutes
White Pumpkin Smoothie with Almond Butter
A creamy and nutritious smoothie perfect for a post-workout treat or a healthy breakfast on-the-go.
Ingredients:
– 1/2 cup canned pumpkin puree
– 1/2 cup plain Greek yogurt
– 1 tablespoon almond butter
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– Ice cubes (as needed)
– Pinch of salt
Instructions:
1. In a blender, combine pumpkin puree, Greek yogurt, and almond butter. Blend until smooth.
2. Add almond milk, honey, and salt. Blend until well combined.
3. Taste and adjust sweetness or consistency as needed.
4. Pour into a glass and serve immediately.
Cooking Time: 5 minutes
White Pumpkin and Chicken Curry
Experience the warm, comforting flavors of India with this creamy white pumpkin and chicken curry recipe.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 medium white pumpkin, peeled, seeded, and cubed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (optional)
– 1 can coconut milk
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, ginger, cumin, turmeric, and chili powder (if using). Cook for 1 minute.
4. Add chicken and cook until browned, about 5-7 minutes.
5. Add pumpkin, coconut milk, and chicken broth. Bring to a simmer.
6. Reduce heat to low and let curry cook, covered, for 20-25 minutes or until pumpkin is tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
White Pumpkin Fritters with Yogurt Dip
Elevate your snack game with these crispy and sweet white pumpkin fritters, served with a tangy yogurt dip. Perfect for a fall gathering or as a healthy treat any time of the year!
Ingredients:
– 1 small white pumpkin (about 2 lbs), cooked and mashed
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 large egg
– Vegetable oil for frying
– Yogurt Dip (see below)
Instructions:
1. Preheat the oil in a deep frying pan to 375°F.
2. In a bowl, whisk together flour, cornstarch, sugar, salt, and baking powder.
3. Add the mashed pumpkin, egg, and mix until smooth.
4. Drop by spoonfuls into the hot oil and fry for 3-4 minutes or until golden brown.
5. Drain on paper towels and serve warm with Yogurt Dip.
Yogurt Dip:
– 1 cup plain yogurt
– 2 tablespoons honey
– 1 tablespoon lemon juice
Mix all ingredients together until smooth. Serve chilled.
Cooking Time: 15-20 minutes (frying time)
White Pumpkin and Quinoa Salad
This refreshing salad combines the natural sweetness of white pumpkin with the nutty flavor of quinoa, making it a perfect side dish for any occasion.
Ingredients:
– 1 medium white pumpkin (about 2 lbs), peeled and cubed
– 1 cup cooked quinoa
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the pumpkin cubes with 1 tablespoon of olive oil and season with salt. Roast in the oven for 30-40 minutes, or until tender.
3. In a large bowl, combine cooked quinoa, roasted pumpkin, and chopped parsley.
4. Drizzle with remaining 1 tablespoon of olive oil and lemon juice. Toss to combine.
5. Season with salt to taste.
Cooking Time: 45-50 minutes
Summary
Get cozy with these deliciously creamy white pumpkin recipes! From soups to pies, risottos to breads, and everything in between, this collection has something for everyone. Try your hand at making White Pumpkin Soup with Coconut Milk or Roasted White Pumpkin with Garlic and Herbs. Or go savory with White Pumpkin Curry with Chickpeas or Spiced White Pumpkin Mash. Whatever your taste buds desire, these 20 recipes are sure to satisfy.
