It’s National Pumpkin Day! Woo hoo! You finally have an excuse to gorge on pumpkin everything (although, we’re 100% ok with it for the entire season)! Pumpkin is an incredibly versatile squash – people use it for pies, cakes, lasagna, seeds, decoration, coffee, oatmeal, soups and much more!
Did you know that there are approximately 1.5 billion pounds of pumpkins produced in the US every year?! We’ve got tons of awesome recipes for you, so grab one or two of those billions out there and add some pumpkin to your life!
Old Bay Pumpkin Seeds
One of my favorite recipes to make every year is Old Bay Pumpkin Seeds! Although I’m not from Maryland originally, we grew up using Old Bay on crabs…and now that I’m an adopted Baltimorean, I put it on everything. This is a simple recipe that seems to please everyone! (which is why I almost always make double!)
There are a TON of other exciting ways to cook your seeds – check out some of these fun pumpkin seed recipes we want to try next!
- 2-4 C raw pumpkin seeds
- ¼-1/2 C Old Bay seasoning
- Oil cooking spray
- Preheat the oven to 300 degrees.
- Rinse pumpkin seeds in a colander, picking out all the pith from inside the pumpkin. (try to do this as soon as you carve out the insides because it's easiest to separate then!)
- Spread out the seeds on paper towels and pat dry.
- In a large bowl, mix the seeds and the Old Bay until the seeds are fully covered!
- Coat a large baking sheet with cooking spray and spread the pumpkin seeds out in a single layer.
- Spray the tops of the seeds with additional cooking spray. (don't forget - this is important!)
- Bake for approximately 30 minutes, stirring occasionally, until dry and toasted.
- Cool for a few minutes before serving.
Another favorite fall favorite for us is pumpkin hummus! Babas in Federal Hill makes an INCREDIBLE pumpkin hummus but we wanted to try it at home too! We found this great recipe from Spoon Fork Bacon and had to share it with you.
- 1 sugar pumpkin (halved lengthwise and seeded)
- 1 C canned chick peas (drained + reserving ¼ cup liquid)
- 1 head roasted garlic (husks discarded)
- ½ C tahini
- 1 lemon (juiced)
- 2 T extra virgin olive oil
- S&P to taste
- Preheat oven to 375˚F.
- Season the pumpkin halves with salt and pepper then place halves onto a lightly greased baking sheet, cut-side down.
- Roast pumpkin in the oven for 40-45 minutes or until fork tender.
- Remove from oven and allow pumpkin to cool, about 30 minutes or an hour.
- Scoop the roasted pumpkin flesh and add into a blender.
- Add remaining ingredients and puree mixture until smooth.
- Season with salt and pepper.
- Spread mixture onto a shallow dish, top with desired garnishes and serve with crudité or pita chips.
Pumpkin Carrot Soup
And of course we can’t forget a soup! It’s fall and starting to get chilly – you need something to warm up your insides! This healthy take on a pumpkin soup from Katrina and Karena will fill you up and having you going back for seconds!
- 2 T coconut oil
- ¾ C onion (diced)
- 1 C organic pumpkin puree
- 1-2 clove of garlic (crushed)
- 1 T paprika
- ¼ C chives (chopped)
- 4 C vegetable broth
- 2 C of carrots (chopped)
- Roasted pumpkin seeds & Greek yogurt (optional garnish)
- S&P to taste
- Heat oil in a large pot over medium heat.
- Add the onions and sauté for about 5 minutes.
- Stir in garlic, paprika and remaining ingredients.
- Simmer until carrots are tender (approximately 30 minutes).
- Allow mixture to cool slightly before pureeing in a food processor (or high- speed blender).
- Garnish & serve immediately.
Looking for even more pumpkin recipes? Just browse the interwebs – the world has you covered! We like this pumpkin recipe round up from The Kitchn and
AND, if you really don’t like the taste of pumpkin (which I realize there might be one of two of you out there) you can still get in the festive spirit! One of my favorite pumpkin-but-not-pumpkin things is Boudin Bakery’s seasonal-shaped sourdough breads – check out their jack-o-lantern bread!
What’s your favorite pumpkin recipe? Tell us in the comments below!