You may remember that last fall I was chained to my stove non-stop developing recipes for Food & Wine’s website. I produced nearly 100 in my little kitchen sweatshop, and since they were broken down by category (like casseroles and fried rice) I ended up spending an inordinate amount of time hacking away at would be jack-o-lanterns and turning them into soups, stews, and many a wedge.
When they were finally published on F&W’s site in the Spring, I was still so sick of pumpkin I thought I would never bounce back. But one trip to a picking patch later, and here we are. The light at the end of the tunnel (as seen through the triangular eyes of a carved out gourd) has arrived and I am finally pumped for pumpkin.
As you know, I’m a fairly lazy cook. So my favorite way to use fresh pumpkin, if I’m going to take the trouble to do so, is to roast it in wedges, which means you only have to remove the seeds and don’t have to worry about the skin, which gets tender and edible in the oven. If you’ve seen me attempt to peel the far smoother, less angular butternut squash, you know that performing this prep task with a pumpkin is a recipe for an unironically horrifying Halloween scene.
My second favorite way to incorporate pumpkin into my fall cooking is the glorified lazy way: taking canned pumpkin and spooning it directly into whatever creamy concoction is simmering away on my stovetop. There’s nothing dreamier than a creamy pumpkin soup, and you’ll notice I have a few healthy options below that won’t get in the way of whatever tight slutty Halloween costume you have planned for this year’s holiday.
Happy fall my pumpkins! I’m excited to finally share some of my F&W pumpkin recipes with you.
p.s. See more great pumpkin recipes on my pinterest board, Pumped For Pumpkin.
1. Roasted Pumpkin and Arugula Salad | 2. Creamy Vegan Pumpkin Soup | 3. Pumpkin Leek Stuffing | 4. Roasted Pumpkin with Maple Glaze | 5. Elote Style Pumpkin with Cotija Cheese and Lime | 6. Miso Pumpkin Wedges | 7. Sweet and Savory Pumpkin Soup
Check out the other great dishes from this week’s Food Network #FallFest below
The Lemon Bowl: Pumpkin Oatmeal Breakfast Cookies (Gluten-Free)
Jeanette’s Healthy Living: Gluten-Free Pumpkin Spice Oat Chocolate Chip Pancakes
Bacon and Souffle: Easy Pumpkin Bundt Cake
Weelicious: Quick Pumpkin Cinnamon Rolls
Virtually Homemade: Gluten-Free Dark Brownies with Pumpkin Frosting
Devour: Eat As Much Pumpkin As Possible
Napa Farmhouse 1885: Pumpkin and Chocolate Chip Cake
Red or Green: Spiced Pumpkin Waffles with Maple Syrup Glazed Bacon
Elephants and the Coconut Trees: Pumpkin Snickerdoodle Cookies
The Cultural Dish: Baked Pumpkin Doughnuts
The Mom 100: Pumpkin Gingerbread with Crystallized Ginger
Haute Apple Pie: Pumpkin Bread Truffles
Domesticate Me: No-Bake Pumpkin Pie Energy Bites with Dark Chocolate Chunks (Vegan and Gluten-Free)
Swing Eats: Pumpkin Almond Spice Waffles (Gluten-Free)
FN Dish: Pumpkin Spice (and Everything Nice)
I Am Baker: Pumpkin Spice Puppy Chow
Taste With The Eyes: Savory Little Pumpkins with Labneh, Zaatar and Pumpkin Seed Oil