As the leaves begin to fall and the temperature drops, there’s nothing quite like gathering around the dinner table with a warm, comforting bowl of soup or a plate of savory roasted vegetables. And what better way to do so than with the star of the season: white pumpkin! In this article, we’ll be exploring 20 creamy white pumpkin recipes that are sure to become your new go-to’s for cozy nights in. From soups and stews to risottos and baked goods, these delicious dishes showcase the versatility and flavor of white pumpkin. Whether you’re a seasoned cook or just looking for some inspiration for your next meal, we’ve got you covered with our collection of creamy white pumpkin recipes.
White Pumpkin Soup with Coconut Milk
A creamy and comforting soup that combines the warmth of pumpkin with the richness of coconut milk.
Ingredients:
– 1 small white pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– 1/2 cup coconut milk
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add pumpkin, chicken broth, and heavy cream or half-and-half. Bring to a boil, then reduce heat and simmer 20-25 minutes or until pumpkin is tender.
3. Stir in coconut milk and season with salt and pepper to taste.
4. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Roasted White Pumpkin with Garlic and Herbs
Discover the sweet and savory flavor of roasted white pumpkin, elevated by the pungency of garlic and the freshness of herbs. This simple yet elegant side dish is perfect for a cozy dinner party or a family gathering.
Ingredients:
– 1 small white pumpkin (about 2 lbs), peeled and cubed
– 3 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1/2 tsp dried rosemary
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss pumpkin cubes with garlic, olive oil, thyme, and rosemary until evenly coated.
3. Season with salt and pepper to taste.
4. Spread the mixture on a baking sheet in a single layer.
5. Roast for 30-40 minutes, or until the pumpkin is tender and caramelized.
Cooking Time: 30-40 minutes
White Pumpkin and Lentil Curry
A creamy and aromatic curry that combines the natural sweetness of white pumpkin with the comforting warmth of red lentils, perfect for a cozy dinner or lunch.
Ingredients:
– 1 medium white pumpkin (about 2 lbs), peeled and cubed
– 1 cup red lentils, rinsed and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 4 cups water or vegetable broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until softened (3-4 minutes).
3. Add garlic, cumin, and turmeric; cook for 1 minute.
4. Add pumpkin and lentils; stir to combine.
5. Pour in water or broth; bring to a boil, then reduce heat and simmer (30-40 minutes) or until the pumpkin is tender and the lentils are cooked.
6. Season with salt to taste.
7. Garnish with cilantro leaves before serving.
Cooking Time: 35-45 minutes
Creamy White Pumpkin Risotto
A comforting and flavorful fall-inspired dish, this creamy white pumpkin risotto is perfect for a cozy night in.
Ingredients:
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 small sugar pumpkin (about 2 lbs), cooked and pureed
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute, stirring constantly.
3. Add the Arborio rice and stir to coat with oil and mix with onion and garlic. Cook for 1-2 minutes.
4. Add the warmed chicken broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in the pureed pumpkin and grated Parmesan cheese. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
White Pumpkin and Spinach Pasta
A creamy and comforting pasta dish that showcases the sweet flavor of white pumpkin, paired with the earthy taste of spinach. This recipe is perfect for a cozy night in or a quick weeknight dinner.
Ingredients:
– 8 oz pasta (white or whole wheat)
– 1 medium white pumpkin, peeled and cooked
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package directions until al dente.
2. In a large skillet, sauté garlic and spinach leaves in a little olive oil until wilted.
3. Add cooked white pumpkin to the skillet and stir to combine with spinach mixture.
4. Pour in heavy cream and bring to a simmer.
5. Combine cooked pasta with the creamy pumpkin and spinach mixture.
6. Season with salt and pepper to taste.
7. Top with grated Parmesan cheese, if desired.
Cooking Time: 20-25 minutes
Spiced White Pumpkin Mash
This creamy side dish combines the comforting flavors of pumpkin and spices, perfect for a cozy fall or winter evening. This recipe yields a deliciously aromatic mash that’s sure to become a new favorite.
Ingredients:
– 1 small white pumpkin (about 2 lbs), cooked and mashed
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– 1 tablespoon honey
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the mashed pumpkin, heavy cream, honey, cinnamon, and nutmeg. Stir until well combined.
3. Bring the mixture to a simmer and cook for 5-7 minutes or until heated through.
4. Season with salt to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 10-12 minutes
White Pumpkin and Chickpea Stew
This creamy stew combines the natural sweetness of white pumpkin with the nutty flavor of chickpeas, all wrapped up in a comforting and healthy meal. Perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 small white pumpkin (about 2 lbs), peeled and cubed
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 cup coconut cream (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
3. Add pumpkin and chickpeas to the pot. Pour in broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
5. Stir in coconut cream (if using) and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 30-40 minutes
White Pumpkin Pie with Cinnamon
This creamy pie combines the comforting flavors of pumpkin and cinnamon, creating a delightful twist on the traditional Thanksgiving dessert. Perfect for serving at your holiday gathering or as a cozy treat any time of year.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F.
2. In a bowl, whisk together cream, sugar, pumpkin puree, eggs, cinnamon, nutmeg, and salt until smooth.
3. Roll out the pie crust and place in a 9-inch pie dish.
4. Pour the pumpkin mixture into the pie crust.
5. Bake for 15 minutes, then reduce heat to 350°F and bake an additional 30-40 minutes or until filling is set.
Cooking Time: 45-50 minutes
White Pumpkin and Sage Gnocchi
Celebrate the flavors of fall with this unique gnocchi recipe, featuring roasted white pumpkin and fragrant sage. Perfect for a cozy dinner party or a simple weeknight meal.
Ingredients:
– 2 cups cooked and mashed white pumpkin
– 1 cup all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh sage
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine pumpkin, flours, salt, and pepper.
3. Add the egg and mix until just combined.
4. Turn dough onto a floured surface and knead for 5 minutes.
5. Divide into 4 equal pieces and roll each into a long rope.
6. Cut ropes into 1-inch (2.5 cm) pieces to form gnocchi.
7. Bring a large pot of salted water to a boil, then reduce heat to simmer.
8. Cook gnocchi for 3-5 minutes or until they float to the surface.
9. Remove with slotted spoon and serve with melted butter, garlic, and sage.
Cooking Time: 20-25 minutes
White Pumpkin and Bacon Quiche
This quiche combines the sweetness of roasted white pumpkin with the smokiness of crispy bacon, perfect for brunch or breakfast. The creamy filling and flaky crust make it a delightful change of pace from traditional quiches.
Ingredients:
– 1 small white pumpkin (about 2 lbs), peeled and cubed
– 6 slices of bacon, diced
– 2 large eggs
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the pumpkin cubes in a baking dish with 1 tablespoon of olive oil, salt, and pepper until tender, about 20-25 minutes.
3. In a skillet, cook the bacon over medium heat until crispy. Drain on paper towels.
4. Roll out the pie crust to fit a 9-inch tart pan.
5. Whisk together eggs, heavy cream, and a pinch of salt and pepper.
6. Arrange roasted pumpkin, cooked bacon, and grated cheese in the pie crust.
7. Pour the egg mixture over the filling and smooth out.
8. Bake for 35-40 minutes or until the quiche is golden brown.
Cooking Time: 35-40 minutes
White Pumpkin and Coconut Pudding
This creamy pudding combines the sweetness of white pumpkin with the nutty flavor of coconut, making it a perfect dessert for fall or winter.
Ingredients:
– 1 small white pumpkin (about 2 cups cooked), mashed
– 1 can of full-fat coconut milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, combine the mashed pumpkin, coconut milk, sugar, and salt.
3. Cook over medium heat, whisking constantly, until the mixture comes to a boil.
4. Reduce heat to low and simmer for 10 minutes, or until the pudding has thickened slightly.
5. Remove from heat and stir in vanilla extract.
6. Pour into individual serving cups or a large baking dish.
7. Chill in refrigerator for at least 2 hours or until set.
Cooking Time: 15-20 minutes (cooking time) + chilling time
White Pumpkin and Ginger Smoothie
This refreshing smoothie combines the creamy texture of white pumpkin with the spicy warmth of ginger, perfect for a healthy pick-me-up any time of day.
Ingredients:
– 1 cup cooked white pumpkin puree
– 1-inch piece of fresh ginger, peeled and chopped
– 1/2 banana, sliced
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. In a blender, combine the white pumpkin puree, chopped ginger, sliced banana, and Greek yogurt.
2. Blend on high speed until smooth and creamy.
3. Add honey to taste and blend until well combined.
4. Pour into a glass and serve immediately. If desired, add ice cubes and blend until frothy.
Cooking Time: 5 minutes
White Pumpkin and Turmeric Soup
This creamy soup combines the natural sweetness of white pumpkin with the earthy warmth of turmeric, creating a comforting and nutritious meal perfect for any time of year.
Ingredients:
– 1 small white pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and turmeric; cook for an additional minute.
3. Add pumpkin and broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
4. Use an immersion blender to puree soup until smooth. Alternatively, transfer soup to a blender and blend in batches, then return to the pot.
5. If desired, stir in heavy cream or half-and-half to add richness and creaminess.
6. Season with salt and pepper to taste. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
White Pumpkin and Cheese Gratin
A comforting fall-inspired casserole that combines the natural sweetness of white pumpkin with a rich, creamy cheese sauce and crispy breadcrumbs. Perfect for a cozy dinner or as a side dish for your holiday gatherings.
Ingredients:
– 1 small white pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the cubed white pumpkin and cook until tender, about 10 minutes.
4. In a separate saucepan, melt butter over medium heat. Whisk in heavy cream and bring to a simmer.
5. Stir in grated cheddar cheese until melted and smooth. Season with thyme, salt, and pepper.
6. Combine the cooked white pumpkin mixture with the cheese sauce. Pour into a 9×13-inch baking dish.
7. Sprinkle breadcrumbs on top. Bake for 25-30 minutes or until golden brown.
Cooking Time: 35-40 minutes
White Pumpkin and Rosemary Focaccia
This elegant focaccia combines the sweetness of white pumpkin with the earthy flavor of rosemary, perfect for a sophisticated snack or appetizer.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon active dry yeast
– 1 tablespoon olive oil
– 1/2 cup canned white pumpkin puree
– 3 sprigs of fresh rosemary, chopped
– Salt, to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large mixing bowl, combine flour, yeast, and warm water. Mix until a shaggy dough forms.
3. Add olive oil, pumpkin puree, and rosemary. Mix until the dough comes together in a sticky ball.
4. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
5. Place the dough onto a baking sheet lined with parchment paper. Shape into a rectangle or circle.
6. Sprinkle salt and Parmesan cheese (if using) over the dough.
7. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
White Pumpkin and Walnut Bread
This moist and flavorful bread combines the natural sweetness of white pumpkin with the earthy richness of walnuts, perfect for a comforting snack or breakfast treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned white pumpkin puree
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 cup chopped walnuts
– 1 large egg
– 1/2 cup milk
– 2 tablespoons melted butter
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, pumpkin puree, salt, and baking powder.
3. Stir in chopped walnuts, egg, milk, and melted butter until well combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
6. Let cool on wire rack before slicing and serving.
Cooking Time: 55-60 minutes
White Pumpkin and Cardamom Cake
This moist and aromatic cake combines the sweetness of pumpkin with the warmth of cardamom, creating a perfect blend for any time of year. Perfect as a snack or dessert, this cake is sure to delight.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon ground cardamom
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, cardamom, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 30-35 minutes
White Pumpkin and Caramelized Onion Tart
Savor the sweet and savory flavors of fall with this elegant tart, featuring roasted white pumpkin and caramelized onions.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 medium onions, thinly sliced
– 1 small white pumpkin (about 1 pound), peeled and cubed
– 2 tablespoons unsalted butter
– 1/4 cup granulated sugar
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a large skillet, cook onions over medium heat, stirring occasionally, until caramelized and golden brown (about 20-25 minutes). Season with salt and pepper to taste.
4. On a separate baking sheet, toss pumpkin cubes with butter, sugar, salt, and pepper. Roast in the oven for about 30-35 minutes, or until tender and lightly caramelized.
5. Arrange cooked onions and roasted pumpkin on one half of the puff pastry, leaving a 1/2-inch border around the edges.
6. Fold the other half of the pastry over the filling to form a triangle or shape of your choice. Crimp edges to seal.
7. Brush pastry with egg wash (beaten egg mixed with a little water) and bake for about 25-30 minutes, or until golden brown.
Cooking Time: About 45-50 minutes
White Pumpkin and Black Bean Chili
This hearty, vegetarian chili combines the natural sweetness of roasted white pumpkin with the earthy flavor of black beans, all wrapped up in a rich and spicy broth. Perfect for a cozy dinner or as a comforting meal to warm up on a chilly day.
Ingredients:
– 1 medium white pumpkin (about 2 lbs), peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C). Roast the pumpkin cubes for 30 minutes, or until tender.
2. In a large pot, sauté the onion, garlic, and red bell pepper over medium heat until softened.
3. Add the roasted pumpkin, black beans, diced tomatoes, cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes, or until the flavors have melded together.
6. Serve hot, garnished with chopped fresh cilantro, if desired.
Cooking Time: 50-60 minutes
White Pumpkin and Thyme Roasted Wedges
Elevate your snack game with this seasonal twist on roasted sweet potatoes. The sweetness of the pumpkin pairs perfectly with the earthy flavor of thyme, making for a deliciously addictive side dish or snack.
Ingredients:
– 2-3 small to medium-sized white pumpkins (about 1 lb), peeled and cut into wedges
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a bowl, toss the pumpkin wedges with olive oil, thyme, salt, and pepper until they are evenly coated.
3. Line a baking sheet with parchment paper and arrange the pumpkin wedges in a single layer.
4. Roast for 20-25 minutes or until the pumpkin is tender and caramelized, flipping halfway through.
Cooking Time: 20-25 minutes
Summary
Cozy up with these 20 deliciously creamy white pumpkin recipes! From soups to stews, risottos to pies, and breads to cakes, this collection has something for every fall fan. Try roasting white pumpkin with garlic and herbs or making a comforting white pumpkin soup with coconut milk. Or, add some spice to your life with a warm white pumpkin mash or a savory white pumpkin and lentil curry. Whatever your taste buds desire, these recipes are sure to satisfy your cravings and make your heart feel cozy and full.
