Five vegetarian pumpkin recipes

Five vegetarian pumpkin recipes

This outstanding autumn ingredient is versatile and very tasty. We encourage you to make these 5 pumpkin recipes part of your monthly diet this autumn.

BY María Pérez | 28 October 2024

Pumpkin is a versatile and nutritious food that should be indispensable in a diet due to its high vitamin, mineral and antioxidant content. Rich in vitamin A thanks to its beta-carotene content, it strengthens vision and the immune system. It also provides vitamin C, potassium and fibre, which contributes to cardiovascular and digestive health, improving intestinal transit and promoting satiety, making it an ideal ingredient for those seeking to maintain a balanced diet without adding too many calories.

In addition to the beautiful orange hue so typical of this season, its flavour is perfect for soups, rice dishes and even desserts. Pumpkin is a valuable vegetable in your kitchen and, if it was not already one of your essential ingredients, it should be from now on. Surprise your guests with these colourful and delicious dishes. They will never forget the taste.

Five vegetarian pumpkin recipes

Pumpkin soup

Pumpkin soup

1 of 5

One of the best known and most often shared pumpkin dishes. An easy, nutritious and delicious soup that is perfect for any occasion. 

Ingredients:

  • 500 g pumpkin 
  • 1 potato  
  • 3 small carrots 
  • 1 onion 
  • Milk
  • Nutmeg 
  • Salt 
  • Black pepper

 

Preparation:
  1. Sauté the onion in a small amount oil until it begins to soften. Add the carrots, potato and pumpkin cut into evenly sized pieces and stir for 3 minutes over low heat.
  2. Cover with water and add salt, black pepper and nutmeg. If you like curry, we encourage you to add this spice, which will add a delicious touch. Boil until all the vegetables are soft (approximately 25-30 minutes) and then purée using a stick blender until you achieve a creamy texture. Adjust the amount of water and salt if necessary.
  3. Finally, add a glass of whole milk for an extra creamy touch and mix well. Serve with a drizzle of extra virgin olive oil and croutons.

Vegetarian curry

Vegetarian curry

2 of 5

A twist on the famous chicken curry recipe where pumpkin takes on the starring role. 

Ingredients: 

  • 600 g pumpkin
  • 1 head of garlic 
  • 1 red onion
  • 1 glass of white wine
  • Vegetable stock 
  • Paprika 
  • Turmeric 
  • Black pepper 

 

Preparation:
  1. Fry the onion and a clove of garlic in a frying pan with a bit of oil. When they are golden brown, add the white wine. Once the liquid has evaporated, add the turmeric, paprika and curry powder.  
  2. Add the diced pumpkin and fry for 4 minutes, stirring constantly. Then cover with water and cook for 10 minutes. Then add the vegetable stock until the pumpkin is soft all the way through and the liquid has evaporated.
  3. A bit of basmati rice makes an excellent side dish.
     

Pumpkin Risotto

Pumpkin Risotto

3 of 5

A classic Italian dish, simple and comforting for an autumn meal at home. 

Ingredients:

  • 300 g rice
  • 900 g pumpkin 
  • 100 g onion 
  • 50 g butter
  • 100 g Parmesan cheese
  • White wine
  • Salt
  • Extra virgin olive oilve

 

Preparation:
  1. Chop the onion and stir fry over a low heat until it is tender. Add the pumpkin, cut into cubes, and stir constantly to prevent sticking.  
  2. Add vegetable stock and boil until the pumpkin is fully cooked.  
  3. In a separate pan, toast the rice over a high heat for 3 minutes, stirring constantly so that it does not burn. Then add the white wine. 
  4. When the wine has completely evaporated, pour the rice into the pan with the pumpkin. 
  5. Cover with water and boil until the rice is cooked. Turn off the heat and add the butter and Parmesan, stirring constantly until it is fully integrated.
     

Pumpkin pie

Pumpkin pie

4 of 5

This is an American dessert favourite that is usually served as part of the traditional Thanksgiving dinner and on Halloween. 

Ingredients for the crust: 

  • 250 g flour 
  • 100 g butter 
  • 1 egg 
  • 1 tablespoon salt
  • Ice-cold water

Ingredients for the filling: 

  • 500 g pumpkin 
  • 200 g condensed milk 
  • 2 eggs 
  • 65 g white sugar
  • Powdered cinnamon 
  • Nutmeg

 

Preparation:
  1. Remove seeds and pulp and dice the pumpkin into uniform cubes. Boil it until it is soft and use a potato masher to obtain a smooth paste. 
  2. In a separate bowl, mix the egg with the sugar, nutmeg and cinnamon, one bit at a time. Finally, add the condensed milk or cream, mix all the ingredients well, cover the filling with cling film and leave it to rest in the fridge for 1 hour.
  3. While the filling is being chilled, prepare the crust: in a bowl, place the flour, the diced butter and the salt. Mix everything together using your fingers. Add cold water (as needed) and the egg. 
  4. When you have achieved the appropriate texture, transfer the dough to a smooth surface and, with the help of a bit of flour, continue kneading until you form a smooth, homogeneous dough ball. Cover it with cling film and leave it to rest in the fridge for 1 hour. 
  5. Once the waiting time has elapsed, roll out the dough with a rolling pin and place it in a pie pan at least 25 centimetres in diameter. Smooth the edges and, if there is any excess dough, remove it using scissors.
  6. Carefully pour the filling into the mould. It is quite normal for it to be a bit runny. Bake in the oven for 1 hour at 180 ºC. Take it out, let it cool down and then enjoy!
     

Pumpkin fritters

Pumpkin fritters

5 of 5

These are a Valencian specialty, and they are delicious. If you haven't tried this recipe yet, we encourage you prepare them for a meal at home and give your family and friends a pleasant surprise.

Ingredients:

  • 250 g pumpkin 
  • 200 g wheat flour
  • 1 egg
  • 1 orange
  • 20 g brown sugar
  • Baking powder
  • Cinnamon

 

Preparation: 
  1. Boil the pumpkin until it is soft and then purée it using a blender. Grate the zest of one orange.
  2. Add the sugar and flour. Finally, add the cinnamon and the egg. Set this dough aside and let it rest for half an hour.  
  3. Heat plenty of oil in a frying pan. Once it is hot, add small amounts of dough, calculating the size we want our fritters to be, and make a hole in the middle.
  4. Turn until golden brown on both sides. Remove the fritters from the pan and absorb the excess oil. Then coat them in sugar and cinnamon and they are ready to be shared!
     

 

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