35 Savory Pumpkin Recipes for Fall

This creamy Thai-inspired soup simmers sugar pumpkin and butternut squash with red curry paste, ginger and coconut milk for a bold, comforting bowl. It's gluten-free and ready in about 30 minutes.

Roasted pumpkin and warming spices make every bowl of this vegan, gluten-free soup deeply satisfying. It delivers 14 grams of protein per serving without any meat.

A hearty soup that uses canned pumpkin to build flavor alongside chicken, rice, and red bell pepper. Great for using up that last bit of canned pumpkin in the fridge.

Canned pumpkin doubles as a thickener in this smooth, flavorful bisque that comes together fast enough for a busy weeknight. It's a clever shortcut that keeps the ingredient list short.

This vegan soup is loaded with sweet potato chunks, tender kale, pumpkin, and black beans, all seasoned with warming spices. Hearty and colorful.

A one-pot stew where pumpkin and chickpeas soak up warm Moroccan spices for a deeply comforting meal. Ideal for chilly evenings or stocking the fridge for the week.

Pumpkin puree and tender beef stew meat come together in this rich, savory stew that's built for cold-weather comfort. The pumpkin thickens the broth and gives it a deeper flavor.

Lentils and pumpkin cook together with spices and herbs for a balanced, nourishing meal. Serve it over rice, quinoa, or alongside naan or roti.

This vegetarian lasagna layers pumpkin with classic lasagna elements for a satisfying fall main dish. It's impressive enough for a Thanksgiving table and reportedly a hit with meat-eaters too.

Homemade gnocchi made with pumpkin and ricotta, tossed in a brown butter sauce with walnuts, honey, and herbs. It's an indulgent, very seasonal plate of pasta.

This one-pot creamy pumpkin orzo is ready in under 30 minutes and works as either a side or a light meal. A dairy-free version is easy to pull off too.

Classic risotto gets a silky autumn upgrade with pumpkin stirred right in. It's smooth, creamy and comforting.

A simple polenta brightened with a hint of pumpkin and the earthy flavor of sage. Any autumn squash works in place of pumpkin if that's what you have on hand.

Seasonal flavors make this rice pilaf a natural fit for Thanksgiving or any fall gathering. It's an easy alternative to the usual holiday sides and pairs well with the classics.

A whole baked pumpkin stuffed with a savory mixture of rice, vegetables, nuts, and cranberries makes a stunning Thanksgiving centerpiece. It looks beautiful and dramatic on the table.

This rustic tart pairs pumpkin with goat cheese, caramelized onions, brown butter, and sage for a deeply savory result. A gorgeous option for Thanksgiving or any fall dinner party.

Pumpkin, onion and feta are baked between layers of buttery phyllo in this Greek-style savory pie. It's a fun twist on the pumpkin pie everyone knows.

These crispy bulgur-and-pumpkin shells are filled with spinach, caramelized onions, pine nuts, and Middle Eastern spices. The golden crust gives way to a tender, aromatic filling.

Pumpkin puree, nutmeg, salt, pepper, and cheese come together for a simple fall pizza that feels seasonal without a lot of effort. It takes only a handful of ingredients.

Juicy turkey meatballs with pumpkin mixed in are served with pasta in a creamy, dairy-free harissa pumpkin sauce. Ready in about 30 minutes, with a fun Halloween spin built in.

Bell peppers filled with soft pumpkin, smoky chickpeas, and crunchy sunflower seeds create a dish full of contrasting textures. A fresh plant-forward take on a comfort food classic.

These oven-baked vegetarian taquitos are filled with pumpkin and black beans for a healthy, easy dinner. They make an easy, approachable fall weeknight dinner.

These vegetarian quesadillas come together in just 20 minutes, with pumpkin filling and a smoky sour cream on the side. A quick and satisfying fall weeknight dinner.

An autumnal spin on classic shakshuka that works pumpkin into the savory base. It's an unexpected combination that suits a cozy fall morning.

Made with fresh pumpkin and loaded with vegetables, protein, and healthy fats, this crustless quiche fits paleo, Whole30, and vegetarian diets. Great for brunch or make-ahead meal prep.

Pumpkin, ricotta and Parmigiano are fried into light, fluffy fritters with fresh sage. Serve them as a fall appetizer or a casual brunch dish.

Roasted pumpkin sits with quinoa, arugula, feta, walnuts, and dried cranberries under a homemade balsamic vinaigrette. It's hearty enough for a full meal and can be served warm or cold.

Fresh pumpkin roasted simply with herbs, letting the vegetable's natural flavor shine without any sugar or warming spices. It's a reminder of how good pumpkin is on its own.

Adding canned pumpkin puree to Yukon gold mashed potatoes gives them a beautiful color and a subtle seasonal flavor. It's an easy swap for a holiday table.

Creamy scalloped potatoes get a fall makeover with pumpkin, chipotle pepper, and thyme for a dish that's cheesy, slightly smoky, and deeply satisfying.

Mashed pumpkin, peas and fresh mint are rolled in panko and fried until crisp. They make a fun, handheld side dish.

This focaccia is topped with salted pepitas, parmesan, and crispy sage for a savory, slightly spiced loaf perfect for tearing and sharing. It looks festive on any fall table.

A simple flatbread made with just a couple of main ingredients that works as a wrap, pizza crust, or alongside curries. It's a quick way to use up a little leftover pumpkin.

This pumpkin loaf is packed with fresh herbs and pumpkin puree, making it ideal for stuffing or serving in a bread basket at Thanksgiving dinner.

Light, flaky biscuits made with pumpkin and cheddar that are perfect alongside a bowl of fall soup or stew. Sharp cheddar and chives keep them firmly on the savory side.