25+ Flavorful Spring Pumpkin Recipes for Every Meal

When we think of pumpkin, the image of cozy fall dishes often comes to mind. However, pumpkin is an incredibly versatile ingredient that can shine in every season, and spring is no exception!

Whether you’re incorporating pumpkin into salads, savory dishes, or light baked goods, it can bring a unique and delicious twist to your meals.

The subtle sweetness and creamy texture of pumpkin pair wonderfully with fresh spring ingredients like herbs, greens, and citrus, making it a perfect addition to your seasonal recipes.

In this blog, we’ve compiled over 25 creative and flavorful spring pumpkin recipes that will help you celebrate the season with a burst of color and flavor.

From healthy salads to indulgent baked goods and savory mains, these recipes will inspire you to make the most of this versatile ingredient.

Get ready to fall in love with pumpkin all over again!

25+ Flavorful Spring Pumpkin Recipes for Every Meal

Spring offers the perfect opportunity to get creative with your cooking, and these 25+ spring pumpkin recipes provide plenty of inspiration.

With a variety of dishes ranging from hearty salads to decadent desserts, pumpkin can be incorporated into any part of your spring meals.

Not only does pumpkin add a delightful flavor, but it also packs a nutritional punch, making it a great choice for health-conscious cooks.

Whether you’re hosting a spring brunch, looking for a light dinner option, or simply want to enjoy the beauty of seasonal ingredients, these recipes are sure to become favorites in your kitchen.

So why wait? Start experimenting with these spring pumpkin recipes today and enjoy the best of what this season has to offer!

Spring Pumpkin Soup with Coconut Milk

This creamy and vibrant Spring Pumpkin Soup with Coconut Milk blends the richness of pumpkin with the light, tropical flavors of coconut milk, making it a perfect dish to celebrate the changing seasons. This soup is smooth and velvety, with a touch of ginger and lemongrass, providing a fresh take on traditional fall flavors.

Ingredients:

• 2 cups pumpkin puree
• 1 can (14 oz) coconut milk
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 stalk lemongrass (optional), bruised
• 4 cups vegetable broth
• 1 teaspoon ground turmeric
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh cilantro, for garnish
• Chili flakes (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened and fragrant.
2. Stir in the grated ginger and turmeric, cooking for an additional 2 minutes until aromatic.
3. Add the pumpkin puree, coconut milk, vegetable broth, and lemongrass stalk. Bring the mixture to a simmer.
4. Let the soup cook for 15-20 minutes to meld the flavors, stirring occasionally.
5. Remove the lemongrass stalk (if used) and blend the soup with an immersion blender until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro and a sprinkle of chili flakes for a kick.

This Spring Pumpkin Soup with Coconut Milk is a delightful dish that brings together the comforting flavors of pumpkin with the refreshing notes of coconut and ginger. Its velvety texture makes it a perfect appetizer or light meal for the warmer months, offering a seasonal twist on a traditional favorite. Whether enjoyed as a light lunch or a starter to your evening meal, this soup will surely add a touch of warmth and flavor to your springtime menu.

Spring Pumpkin and Asparagus Quiche

This Spring Pumpkin and Asparagus Quiche is an elegant and delicious way to celebrate the bounty of spring. Combining sweet pumpkin with tender asparagus and a creamy egg custard, this quiche offers a perfect balance of savory and seasonal flavors. Ideal for brunch or a light dinner, it’s a versatile dish that pairs beautifully with a fresh salad.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 cup pumpkin puree
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 3 large eggs
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh thyme (optional), for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the asparagus pieces and cook for 3-4 minutes until just tender, then set aside.
3. In a large mixing bowl, whisk together the eggs, heavy cream, and pumpkin puree until smooth. Stir in the grated Parmesan cheese and season with salt and pepper.
4. Spread the cooked asparagus evenly over the pie crust, then pour the pumpkin mixture on top, ensuring everything is well distributed.
5. Bake for 35-40 minutes, or until the quiche is golden on top and a toothpick inserted into the center comes out clean.
6. Let the quiche cool for 5 minutes before slicing. Garnish with fresh thyme for added flavor.

This Spring Pumpkin and Asparagus Quiche offers a light yet flavorful way to bring seasonal vegetables to your table. The combination of pumpkin and asparagus gives the quiche a refreshing taste that’s both satisfying and nourishing. Whether served for brunch, lunch, or dinner, it’s a crowd-pleasing dish that captures the essence of spring in every bite. This recipe is perfect for entertaining or enjoying a simple, seasonal meal at home.

Spring Pumpkin and Arugula Salad with Lemon Dressing

A refreshing salad that blends roasted pumpkin with the peppery bite of fresh arugula, this Spring Pumpkin and Arugula Salad with Lemon Dressing is both vibrant and nourishing. The sweetness of the pumpkin contrasts perfectly with the tangy lemon dressing, making it a great side dish or a light, satisfying meal on its own.

Ingredients:

• 2 cups cubed pumpkin (peeled and deseeded)
• 4 cups fresh arugula
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted pumpkin seeds
• 2 tablespoons olive oil
• 1 tablespoon honey
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with 1 tablespoon olive oil, salt, and pepper. Spread the cubes in a single layer on a baking sheet.
2. Roast the pumpkin in the oven for 20-25 minutes, or until tender and lightly browned.
3. While the pumpkin roasts, prepare the dressing by whisking together the remaining olive oil, honey, lemon juice, salt, and pepper in a small bowl.
4. Once the pumpkin is ready, let it cool for a few minutes before adding it to the arugula in a large salad bowl.
5. Drizzle the lemon dressing over the salad, then toss gently to combine.
6. Sprinkle the crumbled feta and toasted pumpkin seeds on top.

This Spring Pumpkin and Arugula Salad with Lemon Dressing is a vibrant and satisfying dish that pairs the earthy sweetness of roasted pumpkin with the bright, fresh flavors of arugula. The tangy lemon dressing ties everything together, while the feta cheese and pumpkin seeds add a touch of richness and crunch. It’s a perfect addition to any spring meal, whether as a side dish or as the main event in a light lunch or dinner. This salad is sure to be a hit with anyone looking for a fresh, seasonal dish that celebrates the flavors of spring.

Spring Pumpkin Risotto with Peas and Parmesan

This creamy Spring Pumpkin Risotto with Peas and Parmesan brings a touch of warmth to the season with the rich flavors of pumpkin, sweet peas, and a generous amount of Parmesan cheese. It’s a perfect comfort food that highlights the spring’s vibrant produce and can be served as a side dish or a light main course.

Ingredients:

• 1 cup Arborio rice
• 2 cups pumpkin puree
• 1/2 cup frozen peas
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1/4 cup white wine (optional)
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until soft and translucent.
2. Stir in the Arborio rice, allowing it to toast for 1-2 minutes while stirring occasionally.
3. Add the white wine (if using) and cook until it is absorbed by the rice.
4. Gradually add the vegetable broth, 1/2 cup at a time, stirring continuously. Wait until the liquid is absorbed before adding more broth. Continue this process until the rice is tender and creamy, about 20-25 minutes.
5. Stir in the pumpkin puree and peas, allowing them to heat through. Cook for another 5 minutes.
6. Remove the risotto from heat, then stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Garnish with fresh basil before serving.

This Spring Pumpkin Risotto with Peas and Parmesan is a comforting yet light dish that combines creamy textures with fresh seasonal ingredients. The sweet pumpkin and bright peas complement each other perfectly, while the Parmesan adds depth of flavor. Ideal for a cozy dinner or a sophisticated side dish, this risotto is a great way to celebrate the flavors of spring. It’s a versatile recipe that pairs beautifully with grilled meats or can be enjoyed on its own.

Spring Pumpkin Muffins with Chia Seeds

These Spring Pumpkin Muffins with Chia Seeds are soft, fluffy, and packed with nutrients. The earthy pumpkin flavor is balanced with the slight crunch of chia seeds, creating a muffin that’s perfect for breakfast or a midday snack. They’re a great way to enjoy pumpkin’s rich taste while embracing the lightness of spring.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup pumpkin puree
• 1/4 cup chia seeds
• 1/2 cup honey or maple syrup
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix the pumpkin puree, eggs, applesauce, honey, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chia seeds.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These Spring Pumpkin Muffins with Chia Seeds are an ideal breakfast or snack that blends the natural sweetness of pumpkin with the nutritional benefits of chia seeds. They’re soft and moist, yet light enough for spring, making them a wonderful addition to your morning routine or a great grab-and-go option for busy days. Enjoy them with a cup of coffee or tea for a satisfying treat that’s as healthy as it is delicious.

Spring Pumpkin and Goat Cheese Tart

This Spring Pumpkin and Goat Cheese Tart combines the sweet, smooth pumpkin filling with the creamy tang of goat cheese, all encased in a crisp, buttery crust. It’s a sophisticated dish that’s perfect for spring gatherings or as a special treat for your next brunch. The combination of flavors makes this tart both savory and delightfully fresh.

Ingredients:

• 1 pre-made tart crust (or homemade)
• 1 cup pumpkin puree
• 1/2 cup crumbled goat cheese
• 2 large eggs
• 1/4 cup heavy cream
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent.
3. In a bowl, whisk together the eggs and heavy cream. Add the pumpkin puree, cooked onions, thyme, salt, and pepper. Mix until smooth.
4. Pour the pumpkin mixture into the prepared tart crust, spreading it evenly.
5. Crumble the goat cheese over the top of the tart.
6. Bake for 30-35 minutes, or until the filling is set and the crust is golden.
7. Allow the tart to cool slightly before slicing and serving.

This Spring Pumpkin and Goat Cheese Tart is a perfect balance of rich and light flavors. The sweet, earthy pumpkin pairs beautifully with the tangy goat cheese, creating a dish that is both comforting and refreshing. Whether served at a spring dinner party, as a brunch centerpiece, or simply as a savory snack, this tart will surely be a standout on your table. Its elegance and flavor make it a delightful way to embrace the spring season with a touch of sophistication.

Spring Pumpkin and Spinach Frittata

This Spring Pumpkin and Spinach Frittata is a light yet hearty dish that makes the most of spring’s fresh vegetables and the comforting flavor of pumpkin. Packed with protein from the eggs and a pop of color from the spinach, this frittata is a versatile meal, perfect for brunch, lunch, or even a light dinner.

Ingredients:

• 1 cup pumpkin puree
• 1 cup fresh spinach, chopped
• 8 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 1/4 cup feta cheese, crumbled
• 1 small onion, diced
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in an ovenproof skillet over medium heat. Add the diced onion and cook for 5 minutes, or until softened.
3. Stir in the chopped spinach and cook for another 2-3 minutes, until wilted.
4. In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
5. Add the pumpkin puree to the skillet, stirring to combine with the spinach and onions.
6. Pour the egg mixture over the vegetables, stirring gently to mix.
7. Sprinkle the crumbled feta cheese on top, and cook the frittata on the stovetop for 5 minutes, allowing the edges to set.
8. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is fully set and lightly golden on top.
9. Let the frittata cool for a few minutes before slicing and serving.

This Spring Pumpkin and Spinach Frittata is a perfect dish to enjoy as the weather warms up. The combination of pumpkin’s creamy texture and the fresh, vibrant spinach makes for a balanced, satisfying meal. Whether served at a spring brunch or as a light dinner, this frittata is a nutritious and delicious option that showcases the season’s best ingredients. It’s also highly versatile—add your favorite herbs or cheeses for a personalized touch.

Spring Pumpkin and Sweet Potato Salad

This refreshing Spring Pumpkin and Sweet Potato Salad combines roasted pumpkin with the sweetness of roasted sweet potatoes and a zesty lemon dressing. It’s a hearty yet vibrant salad that celebrates the flavors of both fall and spring, perfect for picnics or as a side dish for your spring gatherings.

Ingredients:

• 1 cup cubed pumpkin
• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 cups mixed greens (spinach, arugula, etc.)
• 1/4 cup crumbled goat cheese
• 1/4 cup roasted sunflower seeds
• 1 tablespoon fresh parsley, chopped

For the Lemon Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed pumpkin and sweet potato with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
2. Roast for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
3. While the pumpkin and sweet potato are roasting, whisk together the olive oil, lemon juice, honey, salt, and pepper in a small bowl to make the dressing.
4. Once the vegetables have cooled slightly, toss them with the mixed greens in a large salad bowl.
5. Drizzle the lemon dressing over the salad and toss gently to combine.
6. Top with crumbled goat cheese, roasted sunflower seeds, and fresh parsley before serving.

This Spring Pumpkin and Sweet Potato Salad is a wonderful combination of sweetness and freshness that’s perfect for springtime. The earthy pumpkin and sweet potato provide a satisfying base, while the bright lemon dressing adds a zingy contrast. The goat cheese and sunflower seeds bring in creamy and crunchy textures that elevate the dish. Whether enjoyed as a main course or served as a side dish at a spring barbecue, this salad is sure to be a crowd-pleaser that celebrates the best of the season.

Spring Pumpkin and Herb Bread

This Spring Pumpkin and Herb Bread is a savory twist on traditional pumpkin bread. Infused with fresh herbs and a hint of garlic, this bread is the perfect complement to a spring meal or picnic. Its moist texture and fragrant flavor make it an ideal accompaniment to soups, salads, or simply enjoyed on its own with a dollop of butter.

Ingredients:

• 1 1/2 cups pumpkin puree
• 2 cups all-purpose flour
• 1/2 cup olive oil
• 1/2 cup warm water
• 2 teaspoons active dry yeast
• 1 tablespoon honey
• 1 teaspoon salt
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 clove garlic, minced
• 1/4 teaspoon black pepper

Instructions:

1. In a small bowl, combine the warm water, honey, and yeast. Stir and let it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine the flour, salt, rosemary, thyme, garlic, and black pepper.
3. Add the pumpkin puree and olive oil to the flour mixture, followed by the yeast mixture. Stir to form a dough.
4. Knead the dough on a floured surface for 8-10 minutes, or until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise for 1-1.5 hours or until it doubles in size.
6. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
7. Let the dough rise for another 30 minutes. Bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom.
8. Allow the bread to cool before slicing and serving.

This Spring Pumpkin and Herb Bread is a delightful and fragrant addition to your seasonal repertoire. The combination of pumpkin’s moistness and the fresh herbs provides a savory flavor profile that pairs wonderfully with a variety of dishes. Whether enjoyed as part of a spring meal or served on its own with a bit of butter, this bread will add a touch of homemade warmth and flavor to any occasion. It’s perfect for picnics, barbecues, or as a thoughtful homemade gift.

Spring Pumpkin and Asparagus Soup

This Spring Pumpkin and Asparagus Soup is a light and velvety soup that brings the earthy richness of pumpkin and the bright, fresh flavor of asparagus together in a bowl. It’s the perfect way to enjoy the changing seasons, offering a comforting yet refreshing dish ideal for a spring lunch or dinner.

Ingredients:

• 1 cup pumpkin puree
• 1 bunch fresh asparagus, chopped
• 1 small onion, diced
• 1 clove garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 cup coconut milk (or cream)
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and cook for about 5 minutes until softened.
2. Add the chopped asparagus and cook for another 5-7 minutes, until it begins to soften.
3. Stir in the pumpkin puree and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes until the asparagus is tender.
4. Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender and blend in batches.
5. Stir in the coconut milk and season with salt and pepper to taste. Heat through.
6. Serve the soup hot, garnished with fresh thyme.

This Spring Pumpkin and Asparagus Soup is a wonderful dish that celebrates the fresh, seasonal flavors of spring. The combination of pumpkin’s creamy texture with the vibrant asparagus makes for a delicious and nutrient-packed soup. The coconut milk adds richness and depth, making it the perfect meal for a light lunch or cozy dinner. Whether served as a starter or a main course, this soup offers a perfect balance of warmth and freshness.

Spring Pumpkin and Ricotta Stuffed Crepes

These Spring Pumpkin and Ricotta Stuffed Crepes offer a delicate combination of sweet pumpkin, creamy ricotta cheese, and a light, tender crepe. This dish is perfect for a spring brunch or a light dinner, combining both savory and slightly sweet elements in each bite.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup ricotta cheese
• 1 tablespoon honey
• 1/2 teaspoon cinnamon
• 8 crepes (store-bought or homemade)
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

For the Crepes:

• 1 cup all-purpose flour
• 1 egg
• 1 cup milk
• 2 tablespoons melted butter
• Pinch of salt

Instructions:

1. To make the crepes, whisk together the flour, egg, milk, melted butter, and salt in a bowl until smooth.
2. Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour a small amount of batter into the skillet, swirling it around to form a thin layer. Cook for 1-2 minutes per side until golden. Repeat with the remaining batter, stacking the cooked crepes on a plate.
3. In a bowl, combine the pumpkin puree, ricotta cheese, honey, cinnamon, salt, and pepper. Mix until smooth and creamy.
4. Spoon the pumpkin and ricotta filling onto the center of each crepe and gently fold the crepe over the filling to enclose it.
5. Heat olive oil in a skillet over medium heat. Place the stuffed crepes in the skillet and cook for 2-3 minutes per side, until golden and crisp.
6. Serve the crepes hot, garnished with fresh parsley.

These Spring Pumpkin and Ricotta Stuffed Crepes are a wonderful way to showcase the flavors of spring. The pumpkin filling is both creamy and lightly spiced, while the ricotta adds a lovely richness. The delicate crepes serve as the perfect vessel to hold this filling, and a quick pan-sear adds a golden, crispy texture to each bite. This dish makes for an elegant brunch or dinner option that’s both comforting and fresh, offering a wonderful way to enjoy pumpkin in the springtime.

Spring Pumpkin and Arugula Flatbread

This Spring Pumpkin and Arugula Flatbread combines roasted pumpkin with fresh arugula and a rich cheese base on a crispy flatbread. The earthy pumpkin and peppery arugula create a delicious contrast, making it an excellent appetizer, light lunch, or snack for spring.

Ingredients:

• 1/2 cup pumpkin puree
• 1 cup fresh arugula, roughly chopped
• 1 tablespoon olive oil
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup goat cheese, crumbled
• 1 pre-made pizza dough or flatbread
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh rosemary, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Roll out the pizza dough or flatbread on a baking sheet lined with parchment paper.
3. In a small bowl, spread the pumpkin puree evenly over the dough, leaving a small border around the edges.
4. Drizzle the olive oil over the pumpkin and sprinkle with garlic powder, salt, and pepper.
5. Scatter the shredded mozzarella and crumbled goat cheese over the pumpkin.
6. Bake the flatbread for 10-12 minutes, or until the edges are golden and the cheese is melted.
7. Remove from the oven and top with fresh arugula. Garnish with rosemary before serving.

This Spring Pumpkin and Arugula Flatbread is a simple yet flavorful dish that blends the sweetness of pumpkin with the sharpness of goat cheese and the peppery bite of fresh arugula. It’s a perfect choice for a light dinner or a crowd-pleasing appetizer. The crispy flatbread crust serves as a wonderful base for these vibrant spring flavors, and the ease of preparation makes it an ideal option for weeknight meals or spring gatherings. Enjoy this flatbread as a way to savor the season’s fresh ingredients in a delicious and unique way.

Spring Pumpkin and Pea Risotto

This Spring Pumpkin and Pea Risotto is a creamy, comforting dish that combines the velvety texture of pumpkin with the sweetness of fresh peas. The addition of Parmesan and fresh herbs brings depth of flavor, making this risotto an ideal springtime dinner or side dish.

Ingredients:

• 1 cup pumpkin puree
• 1 cup fresh peas (or frozen peas, thawed)
• 1 1/2 cups Arborio rice
• 1 small onion, diced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
3. Add the white wine (if using) and cook until absorbed. Gradually add the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
4. After about 15-18 minutes, when the rice is tender but still firm to the bite, stir in the pumpkin puree and fresh peas. Continue to cook for another 3-4 minutes, until the peas are heated through and the pumpkin is fully incorporated.
5. Remove from heat and stir in the Parmesan cheese, salt, and pepper to taste.
6. Garnish with fresh basil and parsley before serving.

This Spring Pumpkin and Pea Risotto is the perfect dish to welcome the fresh, vibrant flavors of spring. The pumpkin adds a creamy richness that pairs beautifully with the sweet peas, while the Parmesan lends a savory finish. It’s a simple yet elegant meal that works wonderfully as a main course or as a side dish to complement grilled meats or roasted vegetables. This risotto captures the essence of spring with its balance of lightness and warmth, making it an ideal choice for a seasonal celebration.

Spring Pumpkin and Lemon Scones

These Spring Pumpkin and Lemon Scones are a delightful combination of savory pumpkin flavor and the bright zing of lemon. Fluffy, slightly sweet, and full of fresh ingredients, these scones are the perfect treat for a spring morning or afternoon tea.

Ingredients:

• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup cold butter, cubed
• 1/2 cup milk (or dairy-free alternative)
• 1 large egg
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1/4 cup glaze (optional: powdered sugar and lemon juice)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
3. Add the cubed cold butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the pumpkin puree, milk, egg, lemon zest, and lemon juice.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
6. Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick circle and cut into wedges.
7. Place the wedges onto the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
8. For the glaze (optional), whisk together powdered sugar and lemon juice until smooth, then drizzle over the warm scones.

These Spring Pumpkin and Lemon Scones are an irresistible blend of seasonal flavors that are perfect for any spring gathering. The subtle sweetness of the pumpkin pairs beautifully with the zesty brightness of lemon, creating a balanced flavor profile that’s both comforting and refreshing. Whether enjoyed with a cup of tea or as part of a brunch spread, these scones are a delightful way to celebrate the flavors of spring.

Spring Pumpkin and Zucchini Fritters

These Spring Pumpkin and Zucchini Fritters are crispy on the outside, soft on the inside, and packed with fresh, seasonal vegetables. Lightly spiced and served with a tangy yogurt dipping sauce, these fritters are a perfect appetizer, snack, or side dish for any spring meal.

Ingredients:

• 1 cup pumpkin puree
• 1 medium zucchini, grated
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Olive oil for frying

For the Yogurt Sauce:

• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the pumpkin puree, grated zucchini, breadcrumbs, egg, parsley, cumin, garlic powder, salt, and pepper. Mix well until the ingredients are evenly incorporated.
2. Heat a tablespoon of olive oil in a large skillet over medium heat.
3. Form the mixture into small patties, about 2 inches wide, and carefully place them in the hot skillet.
4. Fry the fritters for 2-3 minutes per side, until golden and crispy. Add more oil as needed for the remaining fritters.
5. While the fritters are cooking, prepare the yogurt sauce by mixing together Greek yogurt, lemon juice, fresh dill, salt, and pepper in a small bowl.
6. Serve the fritters hot, with the yogurt sauce on the side for dipping.

These Spring Pumpkin and Zucchini Fritters are a fantastic way to showcase the fresh, vibrant vegetables of the season. The pumpkin adds a creamy texture, while the zucchini keeps the fritters light and flavorful. The yogurt sauce complements the fritters with a cool, tangy contrast, making each bite a delightful experience. Whether served as a starter, snack, or side dish, these fritters are sure to be a crowd-pleaser and a great addition to any spring gathering.

Spring Pumpkin and Feta Stuffed Bell Peppers

These Spring Pumpkin and Feta Stuffed Bell Peppers offer a savory and wholesome dish, filled with the creamy sweetness of pumpkin and the tangy richness of feta cheese. Paired with fresh herbs and baked to perfection, these stuffed peppers make for an excellent main course or a side dish to any spring meal.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup pumpkin puree
• 1/2 cup feta cheese, crumbled
• 1/2 cup cooked quinoa or rice
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic and cook until softened, about 5 minutes.
3. Stir in the cumin, salt, and pepper, and cook for another minute.
4. Add the pumpkin puree, cooked quinoa or rice, and crumbled feta cheese. Stir until well combined and heated through.
5. Stuff each bell pepper with the pumpkin mixture, pressing gently to fill them completely.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are tender.
7. Remove the foil and bake for an additional 5-10 minutes to allow the tops to brown slightly.
8. Garnish with fresh parsley before serving.

These Spring Pumpkin and Feta Stuffed Bell Peppers are a wholesome and delicious way to enjoy the flavors of the season. The combination of pumpkin and quinoa provides a hearty and satisfying filling, while the feta cheese adds a salty, tangy kick. The tender bell peppers offer a sweet contrast to the savory filling, making each bite a perfect balance of flavors. This dish is a great choice for a healthy dinner or a festive spring gathering, and it’s sure to become a favorite in your seasonal recipe rotation.

Spring Pumpkin and Sweet Potato Tacos

These Spring Pumpkin and Sweet Potato Tacos are a vibrant and flavorful take on the traditional taco. The combination of roasted pumpkin and sweet potato provides a natural sweetness that pairs wonderfully with the spicy seasonings, creating a delightful contrast in every bite. Topped with a tangy avocado lime sauce, these tacos are a perfect springtime meal.

Ingredients:

• 1 cup pumpkin puree
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1/2 cup red cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1 avocado
• 2 tablespoons lime juice
• 1/4 cup plain Greek yogurt (or dairy-free alternative)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes in olive oil, cumin, chili powder, salt, and pepper. Spread them out evenly on the baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, or until tender and slightly caramelized.
4. While the sweet potatoes are roasting, make the avocado lime sauce by blending the avocado, lime juice, and Greek yogurt together until smooth. Add salt and pepper to taste.
5. Once the sweet potatoes are done, mix them with the pumpkin puree in a large bowl.
6. Heat the corn tortillas in a dry skillet over medium heat for 30 seconds per side.
7. Assemble the tacos by spooning the pumpkin and sweet potato mixture onto the tortillas. Top with shredded red cabbage, fresh cilantro, and a drizzle of avocado lime sauce.

These Spring Pumpkin and Sweet Potato Tacos are a delightful, plant-based meal that perfectly captures the essence of spring. The roasted pumpkin and sweet potatoes provide a satisfying base, while the avocado lime sauce adds a creamy, tangy finish. The freshness of the red cabbage and cilantro brings a pop of color and texture, making these tacos not only delicious but also visually appealing. Whether served for lunch, dinner, or a casual gathering, these tacos are sure to be a hit with anyone looking for a vibrant, seasonal dish.

Spring Pumpkin and Coconut Curry

This Spring Pumpkin and Coconut Curry is a comforting, aromatic dish that combines the natural sweetness of pumpkin with the creamy richness of coconut milk. The warm spices and fresh ingredients create a well-balanced curry that is perfect for a cozy spring dinner. This curry is versatile and can be served with rice, naan, or enjoyed on its own for a satisfying meal.

Ingredients:

• 1 cup pumpkin puree
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• 1/2 cup spinach, chopped
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Stir in the ginger, curry powder, turmeric, cumin, and cinnamon, and cook for another minute until fragrant.
3. Add the pumpkin puree and vegetable broth, stirring to combine. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
4. Stir in the coconut milk, season with salt and pepper, and continue to simmer for another 5-7 minutes, until the curry thickens slightly.
5. Add the chopped spinach and cook for an additional 2-3 minutes, until wilted.
6. Garnish with fresh cilantro before serving.

This Spring Pumpkin and Coconut Curry is a rich and flavorful dish that brings warmth and comfort to your spring meals. The sweetness of the pumpkin and the creaminess of the coconut milk create a perfect balance with the aromatic spices. The addition of spinach adds a burst of freshness, while the cilantro garnish provides a vibrant finishing touch. This curry can be enjoyed on its own or served with rice or naan to make a complete meal. It’s a wonderful way to embrace the season while savoring the bold, warming flavors of curry.

Spring Pumpkin and Asparagus Frittata

This Spring Pumpkin and Asparagus Frittata is a vibrant and satisfying dish that brings together the earthiness of asparagus and the creamy sweetness of pumpkin. Perfect for breakfast, brunch, or a light dinner, this frittata is simple to prepare and packed with fresh seasonal ingredients that capture the essence of spring.

Ingredients:

• 1 cup pumpkin puree
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 8 large eggs
• 1/4 cup milk (or dairy-free alternative)
• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 small onion, diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh thyme or basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat.
2. Add the diced onion and cook until softened, about 5 minutes. Add the asparagus and cook for another 4-5 minutes, until tender.
3. In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the pumpkin puree until well combined.
4. Pour the egg and pumpkin mixture over the vegetables in the skillet. Sprinkle the shredded cheese evenly on top.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the frittata is lightly golden on top.
6. Remove from the oven and let it cool slightly before slicing.
7. Garnish with fresh thyme or basil and serve warm.

This Spring Pumpkin and Asparagus Frittata is a light yet satisfying dish that combines the richness of pumpkin with the crisp freshness of asparagus. The eggs provide a fluffy, savory base, while the cheese adds a creamy texture and depth of flavor. The frittata is perfect for a spring brunch or light dinner and can be enjoyed hot or at room temperature. It’s an easy and versatile recipe that captures the best of spring’s seasonal produce.

Spring Pumpkin and Ricotta Ravioli

This Spring Pumpkin and Ricotta Ravioli is a homemade, delicate pasta dish filled with a creamy pumpkin and ricotta mixture. Served with a simple butter sauce and fresh sage, it makes for an elegant and flavorful spring meal, ideal for special occasions or an indulgent weeknight dinner.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup ricotta cheese
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1 package of fresh pasta sheets (or homemade pasta dough)
• 1/4 cup unsalted butter
• 6-8 fresh sage leaves
• Fresh Parmesan, for garnish

Instructions:

1. In a small bowl, mix together the pumpkin puree, ricotta, Parmesan, nutmeg, salt, and pepper until smooth and well combined.
2. Roll out the pasta sheets on a floured surface. Place small spoonfuls of the pumpkin mixture about 1 inch apart on one sheet of pasta.
3. Place another sheet of pasta on top and press gently to seal around the filling. Cut the ravioli into squares using a knife or pasta cutter.
4. Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for 3-4 minutes, or until they float to the surface.
5. In a small pan, melt the butter over medium heat. Add the sage leaves and cook for 2-3 minutes until the butter is golden and the sage is crispy.
6. Drain the ravioli and toss them in the sage butter sauce. Serve with a sprinkle of fresh Parmesan.

This Spring Pumpkin and Ricotta Ravioli is a delightful and elegant dish that brings out the sweetness of the pumpkin and the richness of the ricotta. The fresh sage and butter sauce enhances the flavors beautifully, while the homemade ravioli adds a comforting and indulgent touch. This dish is perfect for a special spring dinner, offering both a satisfying texture and a burst of seasonal flavor that will impress your guests.

Spring Pumpkin and Herb Salad

This Spring Pumpkin and Herb Salad is a fresh, vibrant salad that combines roasted pumpkin cubes with a variety of fresh herbs, greens, and a light vinaigrette. It’s a healthy, filling option for a spring lunch or as a side dish to a main meal, with a perfect balance of flavors and textures.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup mixed greens (such as arugula, spinach, or baby kale)
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted pumpkin seeds

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, and pepper. Spread the pumpkin out in a single layer on a baking sheet.
2. Roast the pumpkin for 20-25 minutes, or until golden and tender, stirring halfway through.
3. While the pumpkin roasts, whisk together all the dressing ingredients in a small bowl.
4. In a large bowl, combine the mixed greens, parsley, mint, crumbled feta, and toasted pumpkin seeds.
5. Once the pumpkin is done, let it cool slightly before adding it to the salad.

This Spring Pumpkin and Herb Salad is a light yet satisfying dish that perfectly combines the sweetness of roasted pumpkin with the freshness of herbs and greens. The crumbled feta adds a creamy tang, while the toasted pumpkin seeds provide a delightful crunch. The honey mustard dressing ties everything together, making this salad a flavorful and healthy choice for any spring meal. It’s versatile enough to be served as a main dish for lunch or as a side to complement roasted meats or grains.

Note: More recipes are coming soon!