3 delicious pumpkin inspired recipes for the upcoming autumn

Photo by Anna Tukhfatullina Food Photographer/Stylist from Pexels

Autumn is right around the corner which means that the pumpkin season has come again and I couldn’t be more excited. To be completely honest, I can count the times I have eaten pumpkin on the fingers of one hand. As a result, this fall I have decided to try to incorporate this vegetable in as many meals as possible. I have come up with three recipes that have brought me nothing but pleasure and compliments on my cooking. 

Pumpkin, carrot, and lentils cream soup 

You’ll need: 

  • 100g red lentils 
  • Around half a pumpkin 
  • 500ml vegetable or chicken broth 
  • 1 clove of garlic 
  • 1 onion 
  • 6-8 carrots 
  • 1 tablespoon of tomato paste 
  • Turmeric and ginger powder 
  • Salt and pepper 
  • Olive oil 


The most time-consuming part of the recipe is chopping up the vegetables. So, before starting with anything else, cut them up nicely and set them aside. Rinse the lentils thoroughly by covering them with water and scrubbing them with your fingers. Then pour out the water and refill again. Repeat the process several times. Now that everything is ready, you can start frying the onion and garlic for only a couple of minutes and add all the spices in. Add the rest of the veggies, reduce the heat and fry for another minute or so. 

Photo by Valeria Boltneva from Pexels

Pour in the lentils and the tomato paste and let them fry for a couple of seconds. In the meantime, prepare the veggie or chicken stock by dissolving the stock cube in 500ml hot water. Pour the broth over the mixture of lentils and vegetables and let it simmer until the pumpkin has softened and the lentils look like they are almost done. Use an immersion blender to get a nice creamy soup. In case you don’t have one of those, carefully transfer the mixture into an ordinary blender. Serve the soup with some croutons and sour cream. 

Pumpkin and chicken curry 

You’ll need: 

  • 500g chicken breasts 
  • Half a pumpkin 
  • 1 onion 
  • 2 cloves of garlic 
  • 200ml vegetable broth 
  • 2 tablespoons of tomato sauce 
  • half a can of coconut milk 
  • Turmeric, ginger, curry powder 
  • Salt and pepper 
  • Olive oil 


Sautée the onion and garlic and simultaneously start adding the condiments. Chop the pumpkin into small cubes and add them to the pan. Now cut the chicken breasts into bite pieces and start frying them together with the vegetables for 5 minutes or so. Slowly pour in the tomato sauce and vegetable broth but make sure there is not too much liquid. Finally, add the coconut milk. Let everything simmer for at least 30-40 minutes for all the flavors to be released. In case the curry is still too runny for your taste, thicken the mixture with a flour slurry and let it boil for another 5 minutes. Serve the pumpkin curry with some fluffy rice and top off with finely chopped cilantro. 

Pumpkin banana bread 

You’ll need: 

  • 3-4 ripe bananas 
  • Pumpkin puree 
  • 2 tablespoons of flour 
  • 2 tablespoons of sugar 
  • 2 tablespoons of honey 
  • 2 tablespoons of oil 
  • Baking powder 
  • Cinnamon 


Photo by Polina Tankilevitch from Pexels

I have shared my banana bread recipe before, but this one has a little twist to it. It has the taste of autumn. You’ll begin by boiling a couple of large pieces of pumpkin and once they are done, you’ll smash them with a fork until you get a puree-like consistency. Combine the pumpkin puree with the mashed bananas to which you will add the wet ingredients. Mix the dry ingredients separately and then add them into the mixture. Bake at 180 to 200 degrees Celsius for around 40 minutes. 





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