Vegan Recipes Using Pumpkin for Delicious Fall Meals

As the cool breeze of autumn settles in, there’s nothing quite as comforting and versatile in the kitchen as pumpkin. This vibrant orange vegetable isn’t just for pies or Halloween decor — it’s a powerhouse ingredient that can be transformed into a variety of delicious and nutritious vegan dishes.

Whether you’re looking to whip up a hearty soup, a creamy pasta sauce, or a sweet treat, pumpkin adds a lovely depth of flavor and a boost of nutrients, including beta-carotene, fiber, and vitamins.

In this blog post, we’ll explore several creative vegan recipes using pumpkin that are perfect for cozy dinners or festive gatherings. From savory mains to delightful desserts, these recipes are easy to prepare, wholesome, and guaranteed to impress even your non-vegan friends.

So grab your pumpkin, and let’s dive into a world of plant-based pumpkin goodness!

Why You’ll Love This Recipe

Pumpkin is a wonderful ingredient for vegan cooking because it offers a natural creaminess without the need for dairy, making it ideal for sauces, soups, and baked goods. It pairs beautifully with warming spices like cinnamon and nutmeg, as well as savory herbs and spices such as sage and thyme.

These recipes are designed to maximize the flavor and nutrition of pumpkin while keeping the dishes simple and accessible. Plus, pumpkin’s subtle sweetness and hearty texture make these meals satisfying and comforting, perfect for chilly days or anytime you crave a nutritious, plant-based meal.

Explore these pumpkin-based vegan recipes and enjoy the seasonal bounty in a variety of exciting ways!

Ingredients

• Fresh pumpkin (about 4 cups peeled and cubed)
• Olive oil – 2 tablespoons
• Onion – 1 medium, diced
• Garlic cloves – 3, minced
• Vegetable broth – 4 cups
• Coconut milk – 1 cup (for creaminess)
• Maple syrup – 2 tablespoons (optional, for sweetness)
• Ground cinnamon – 1 teaspoon
• Ground nutmeg – ½ teaspoon
• Ground cumin – 1 teaspoon
• Salt and pepper – to taste
• Fresh sage or thyme – 1 tablespoon, chopped (optional)
• Chickpeas – 1 can (15 oz), drained and rinsed (for pumpkin chickpea curry)
• All-purpose flour – 1 cup (for pumpkin pancakes)
• Baking powder – 1 teaspoon (for pancakes)
• Plant-based milk – 1 cup (for pancakes)
• Vanilla extract – 1 teaspoon (for pancakes and desserts)

Equipment

• Large pot or Dutch oven
• Blender or immersion blender
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Non-stick skillet or griddle
• Baking dish (for pumpkin casserole or baked dishes)
• Knife and cutting board
• Colander (for rinsing chickpeas)

Instructions

Recipe 1: Creamy Pumpkin Soup

1. Prepare the pumpkin: Peel, seed, and cube about 4 cups of fresh pumpkin.
2. Sauté aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Add pumpkin and spices: Add the pumpkin cubes, ground cinnamon, nutmeg, and cumin. Stir well to coat the pumpkin in the spices.
4. Add broth and simmer: Pour in 4 cups of vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the pumpkin is tender.
5. Blend until smooth: Use an immersion blender or transfer soup in batches to a blender and puree until silky smooth.
6. Add coconut milk and adjust seasoning: Stir in 1 cup of coconut milk for creaminess. Season with salt and pepper to taste. If desired, add 2 tablespoons of maple syrup for a hint of sweetness.
7. Garnish and serve: Sprinkle fresh chopped sage or thyme on top and serve warm with crusty bread.

Recipe 2: Pumpkin Chickpea Curry

1. Sauté aromatics: In a large pan, heat olive oil and cook diced onion until soft. Add minced garlic and cook for 1 minute more.
2. Add pumpkin and spices: Stir in pumpkin cubes, 1 teaspoon ground cumin, 1 teaspoon curry powder, and a pinch of salt. Cook for 5 minutes, stirring occasionally.
3. Add chickpeas and broth: Add rinsed chickpeas and 2 cups of vegetable broth. Simmer for 15-20 minutes until pumpkin is tender and curry thickens.
4. Add coconut milk: Stir in 1 cup of coconut milk and simmer for 5 more minutes.
5. Adjust seasoning: Taste and add salt, pepper, or more spices as desired.
6. Serve: Garnish with fresh cilantro and serve hot with rice or flatbread.

Recipe 3: Fluffy Vegan Pumpkin Pancakes

1. Mix dry ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon cinnamon, and a pinch of salt.
2. Add wet ingredients: Stir in 1 cup plant-based milk, ½ cup pumpkin puree, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract until just combined.
3. Heat skillet: Preheat a non-stick skillet or griddle over medium heat and lightly oil it.
4. Cook pancakes: Pour ¼ cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, then flip and cook for another 2-3 minutes until golden.
5. Serve warm: Stack pancakes and drizzle with maple syrup or your favorite vegan butter.

Tips & Variations

Tip: Roast your pumpkin cubes before adding them to soups or curries to deepen the flavor with caramelized sweetness.

Variation: Substitute coconut milk with cashew cream in the soup for a richer taste.

Tip: For a spicy kick, add a pinch of cayenne or chili powder to your pumpkin curry.

Variation: Try adding roasted pumpkin seeds as a crunchy garnish to soups or salads for extra texture and nutrition.

Tip: Use leftover pumpkin puree to bake vegan treats like muffins or the Vegetarian Date Cake Recipe for a healthy dessert.

Nutrition Facts

Serving Suggestions

The creamy pumpkin soup pairs wonderfully with a slice of warm, crusty bread or a fresh green salad for a light lunch or dinner. For a heartier meal, serve it alongside a vegan grilled cheese or a chickpea salad sandwich.

The pumpkin chickpea curry is excellent with steamed basmati rice or quinoa and a side of roasted vegetables. Adding a wedge of lime or a dollop of vegan yogurt can brighten the flavors beautifully.

Enjoy the pumpkin pancakes with fresh fruit, a drizzle of maple syrup, and a sprinkle of chopped nuts for a satisfying breakfast or brunch. You might also want to try pairing these pancakes with a vegan chocolate sauce, such as one from the Vegan Chocolate Milk Recipe for an indulgent twist.

Conclusion

Incorporating pumpkin into your vegan cooking repertoire offers an exciting way to enjoy seasonal flavors while nourishing your body with wholesome ingredients. From the comforting creaminess of pumpkin soup to the exotic spices of a chickpea curry, and the sweet delight of fluffy pancakes, pumpkin lends itself beautifully to a variety of dishes.

These recipes are simple to follow, packed with flavor, and versatile enough to adapt to your taste preferences or pantry staples. If you’re inspired to explore more plant-based dishes, be sure to check out our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas and Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

Happy cooking, and enjoy the rich, comforting flavors of pumpkin all year round!

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