Published: November 4, 2015

    Five Pumpkin-Themed Recipes for Fall

    It’s officially fall. The nights are getting longer, Halloween is just around the corner, and pumpkins are in season. We’ve gathered five delicious pumpkin recipes to celebrate this time of year. Some of them call for fresh pumpkin while others only need canned pumpkin puree because sometimes roasting and pureeing a whole pumpkin just isn’t going to fit into your schedule.

    In recipes calling for ice or water, we strongly recommend filtered water from a Pelican whole house water filter for the best possible results. Cooking with filtered water results in meals where the flavor shines through without any distracting tap water taste. These pumpkin dishes will put you in the mood for crackling fireplaces and long strolls through autumnal woods.

    Perfectly Pumpkin Loaf

    This recipe makes three loaves, so it’s perfect for large gatherings or freezing.

    • 1 cup vegetable oil
    • ⅔ cup filtered water
    • 3 cups white sugar
    • 4 eggs
    • 1 (15-oz.) can pumpkin puree
    • 3½ cups all-purpose flour
    • 2 tsp. baking soda
    • 1½ tsp. salt
    • 1 tsp. ground cinnamon “
    • 1 tsp. ground nutmeg
    • ⅓ tsp. ground cloves
    • ¼ tsp. ground ginger

    Preheat your oven to 350 degrees Fahrenheit and grease and flour three 7″ x 3″ loaf pans. In one bowl, mix together the vegetable oil, filtered water, sugar, eggs, and pumpkin puree until well blended. In a second bowl, mix together all the dry ingredients.

    Stir the dry ingredients into the pureed mix until just blended. Pour into the loaf pans and bake about 50 minutes or until you are able to insert a toothpick into the center of the loaf and have it come out clean.

    Simple Creamy Pumpkin Soup

    Canned puree is convenient, but nothing tastes quite like freshly roasted pumpkin!

    • 2 medium pumpkins
    • 2 cups chicken broth
    • 1 cup filtered water
    • ¼ cup maple syrup
    • 1 tsp. cinnamon
    • ½ tsp. nutmeg
    • ½ tsp. salt
    • ½ tsp. ginger
    • 1 cup half and half
    • Roasted pumpkin seeds

    Preheat your oven to 350 degrees Fahrenheit. Cut the medium pumpkins in half and scoop out the seeds. Place the pumpkin halves skin side down on a baking sheet and bake 35-45 minutes or until soft.

    Scoop out the pumpkin flesh and puree. Pour the puree into a saucepan and add the chicken broth, filtered water, maple syrup, and spices. Bring it to a boil, then reduce to a simmer, and cook for 30 minutes. Remove from heat and stir in half and half. Sprinkle with roasted pumpkin seeds and serve.

    Roasted Pumpkin Seeds

    Want some pumpkin seeds to go with that soup? Try this quick recipe.

    • 1 cup shelled raw pumpkin seeds
    • 2 tsp. olive oil
    • ¼ tsp. ground thyme
    • ¼ tsp. salt
    • ⅛ tsp. pepper

    Preheat the oven to 350 degrees Fahrenheit. Rinse pumpkin seeds and pat dry. Toss the seeds with the remaining ingredients in a bowl and then spread the seeds in a single layer on a baking sheet lined with parchment paper. Bake 20-25 minutes until toasted. Cool about 15 minutes.

    Dairy-free Pumpkin Smoothie

    Coffee shops and restaurants charge excessive amounts for pumpkin smoothies. Make your own right at home!

    • 2 TB pumpkin puree
    • 1 cup unsweetened almond milk
    • 1 banana
    • 1 cup ice made from filtered water
    • 1 tsp. vanilla extract
    • 1 tsp. cinnamon
    • ½ tsp. nutmeg
    • ½ tsp. allspice

    Place all ingredients in a blender and process until smooth. Pour into a tall glass and enjoy.

    Pumpkin Salsa

    Mix things up on Taco Tuesday with this seasonal-flavored salsa.

    • 1 TB olive oil
    • 2 medium tomatoes, chopped
    • 1 small sweet onion, chopped
    • 2 garlic cloves, minced
    • 1 (25-oz.) can whole peeled tomatoes, drained and chopped
    • 1 (15-oz.) can pumpkin puree
    • ½ tsp. salt
    • 1 tsp. sugar
    • 2 TB chopped jalapenos, or to taste
    • 1 tsp. cinnamon
    • ½ tsp. pumpkin pie spice
    • ½-1 tsp. crushed red pepper chili flakes, to taste
    • Fresh cilantro, to taste (if desired)

    Heat olive oil over medium heat. Add the chopped fresh tomatoes, onion, and garlic, and sauté until the onion is soft and translucent. Add all other ingredients to the pan and cook for 8-10 minutes. Let cool. Salsa will keep in the refrigerator for up to two weeks.