Seven Vegetarian Pumpkin Recipes

Pumpkin and Peanut Curry
– Tom Norrington-Davies
This curry had my attention with the very first ingredient, crunchy peanut butter! Imagine the creaminess and nuttiness this curry contains along with other delicious Thai inspired ingredients.
View recipe at Delicious Magazine

Pumpkin Thyme Rigatoni

– Body + Soul
Just substitute the chicken stock in this recipe and you’ll have a luscious, tomato-free pasta. This is a sweet and unique dish that works well with any type of pasta.
View recipe at Whole Living

Chilli Pumpkin & Wild Mushroom Soup
– Allegra McEvedy
Enjoy copious spoonfuls of this hearty, Italian-style soup. The dried porcini and chilli add great texture and heat.
View recipe at Delicious Magazine

Pumpkin Seed Pesto

– Whole Foods Market
I’d never thought of making a pesto from pumpkin seeds! This implies I’m forever in the kitchen making batches of homemade pesto which alas, is not true but its nice to know there is one more vegan pesto recipe to try. This would be scrumptious in pasta, through cous cous or as a spread on sandwiches.
View recipe at Whole Foods Market

Pumpkin & Bean Spaghetti
– Good Food Magazine
Here’s a new idea for your next spaghetti meal. Mixed beans will make this pasta dish super satisfying and will please everyone, vegetarian or not.
View recipe at BBC Good Food

Pumpkin Seed Brittle

– Gourmet, image by Matthew Hranek
These sweet and salty sticks would look fabulous at your next party and you only need sugar, water, sea salt and pumpkin seeds.
View recipe at Epicurious

Vegan Pumpkin Pecan Pie
– Whole Foods Market
Vegans deserve a delectable dessert this Halloween and Thanksgiving so why not try making this pumpkin pecan pie?
View recipe at Whole Foods Market

3 Replies to “Seven Vegetarian Pumpkin Recipes”

  1. My husband can’t hear even the very word ‘pumpkin’… unfortunately.
    But thanks to my granny I’m so happy for these recipes. Pumpkin is for real foodies 😉

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