25+ Irresistible Chelsea Winter Pumpkin Recipes to Celebrate Autumn

As the leaves begin to change and the air turns crisp, the arrival of autumn invites us to embrace the warm, comforting flavors of pumpkin.

Renowned chef Chelsea Winter celebrates this beloved seasonal ingredient with a collection of creative and delectable pumpkin recipes that are perfect for cozy dinners, festive gatherings, and indulgent desserts.

From savory dishes that highlight the earthy sweetness of pumpkin to delightful treats that capture the essence of fall, these recipes offer something for everyone.

Whether you’re a seasoned home cook or a novice in the kitchen, Chelsea’s approachable style ensures that you can bring the magic of pumpkin into your home this autumn.

Get ready to gather your loved ones and savor the comforting tastes of fall with these 25+ pumpkin recipes that will warm your heart and soul!

25+ Irresistible Chelsea Winter Pumpkin Recipes to Celebrate Autumn

With these 25+ Chelsea Winter pumpkin recipes, you have the perfect opportunity to dive into the rich flavors of autumn and create unforgettable meals and treats for yourself and your loved ones.

Each recipe showcases the versatility of pumpkin, whether it’s nestled in a hearty soup, baked into delightful muffins, or transformed into a luscious dessert.

As you explore this collection, let the warmth of the season inspire your cooking and encourage you to gather around the table with friends and family.

So grab your favorite pumpkin, roll up your sleeves, and let Chelsea Winter guide you through a delicious culinary journey that celebrates all the wonderful things fall has to offer!

Pumpkin Soup with Coconut and Ginger

This delightful pumpkin soup with coconut and ginger by Chelsea Winter is a perfect blend of creamy and spicy flavors. The rich pumpkin base is complemented by the exotic touch of coconut milk and the warmth of fresh ginger, creating a comforting dish that is both nutritious and delicious. Ideal for chilly evenings, this soup is easy to prepare and sure to be a hit with the whole family.

Ingredients:

• 1 kg pumpkin, peeled and chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 can (400ml) coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh coriander leaves for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent.
2. Add the garlic and ginger, and cook for another 2 minutes.
3. Stir in the cumin, coriander, and turmeric, and cook for 1 minute until fragrant.
4. Add the chopped pumpkin and vegetable broth. Bring to a boil, then reduce the heat and simmer until the pumpkin is tender, about 20 minutes.
5. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
6. Return the soup to the pot, stir in the coconut milk, and heat through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh coriander leaves.

Chelsea Winter’s pumpkin soup with coconut and ginger is a delightful, warming dish that brings a touch of exotic flavors to your table. The combination of creamy coconut milk and spicy ginger creates a harmonious balance that is both satisfying and invigorating. Perfect for a cozy night in, this soup is sure to become a favorite in your household.

Pumpkin and Feta Salad with Balsamic Glaze

This vibrant pumpkin and feta salad with balsamic glaze by Chelsea Winter is a wonderful blend of flavors and textures. The roasted pumpkin brings a natural sweetness, which pairs beautifully with the tangy feta and the rich, slightly sweet balsamic glaze. This salad is not only visually appealing but also packed with nutrients, making it a perfect addition to any meal.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cut into cubes
• 2 tbsp olive oil
• Salt and pepper to taste
• 100g feta cheese, crumbled
• 1 red onion, thinly sliced
• 2 cups mixed salad greens
• 1/2 cup walnuts, toasted
• 1/4 cup balsamic glaze

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Place the pumpkin cubes on a baking tray, drizzle with olive oil, and season with salt and pepper. Toss to coat.
3. Roast the pumpkin in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. Allow to cool.
4. In a large salad bowl, combine the roasted pumpkin, crumbled feta, sliced red onion, mixed salad greens, and toasted walnuts.
5. Drizzle the salad with balsamic glaze just before serving.

Chelsea Winter’s pumpkin and feta salad with balsamic glaze is a delightful dish that brings together the best of autumn flavors. The sweetness of the roasted pumpkin, the creaminess of the feta, and the crunch of the walnuts, all topped with a tangy balsamic glaze, create a salad that is both satisfying and nutritious. This salad is perfect for a light lunch or as a side dish for dinner, offering a delicious way to enjoy seasonal produce.

Pumpkin, Spinach, and Ricotta Cannelloni

This pumpkin, spinach, and ricotta cannelloni by Chelsea Winter is a comforting and hearty dish that is perfect for family dinners. The creamy pumpkin and ricotta filling, combined with nutritious spinach, creates a rich and flavorful stuffing for the cannelloni tubes. Baked in a delicious tomato sauce and topped with melted cheese, this dish is sure to please both vegetarians and meat-lovers alike.

Ingredients:

• 500g pumpkin, peeled and diced
• 2 cups spinach, chopped
• 250g ricotta cheese
• 1 egg, lightly beaten
• Salt and pepper to taste
• 12 cannelloni tubes
• 2 cups tomato passata
• 1 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Cook the pumpkin in boiling water until tender, then drain and mash.
3. In a bowl, combine the mashed pumpkin, chopped spinach, ricotta cheese, and beaten egg. Season with salt and pepper.
4. Fill the cannelloni tubes with the pumpkin and ricotta mixture.
5. Spread half of the tomato passata in the bottom of a baking dish. Arrange the filled cannelloni tubes on top.
6. Pour the remaining tomato passata over the cannelloni and sprinkle with grated mozzarella and Parmesan cheese.
7. Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
8. Garnish with fresh basil leaves before serving.

Chelsea Winter’s pumpkin, spinach, and ricotta cannelloni is a delicious and satisfying dish that is perfect for cozy family dinners. The creamy pumpkin and ricotta filling, paired with the nutritious spinach and covered in a rich tomato sauce, makes this cannelloni a comforting meal that everyone will love. Serve it with a fresh green salad and some crusty bread for a complete and enjoyable dinner.

Pumpkin and Chickpea Curry

Chelsea Winter’s pumpkin and chickpea curry is a hearty and flavorful dish that brings warmth and comfort to your table. This vegetarian curry combines tender pumpkin chunks and protein-rich chickpeas in a fragrant coconut curry sauce. The spices blend perfectly to create a dish that is both aromatic and delicious, making it an ideal weeknight dinner or meal prep option.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 kg pumpkin, peeled and chopped into cubes
• 1 can (400g) chickpeas, drained and rinsed
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan bread, for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent.
2. Add the garlic and ginger, and cook for another 2 minutes.
3. Stir in the curry powder, cumin, coriander, and turmeric, and cook for 1 minute until fragrant.
4. Add the pumpkin cubes, chickpeas, coconut milk, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the pumpkin is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro, and with rice or naan bread on the side.

Chelsea Winter’s pumpkin and chickpea curry is a perfect example of comfort food that is both nourishing and satisfying. The creamy coconut milk and aromatic spices create a rich and flavorful sauce that envelops the tender pumpkin and chickpeas. This curry is easy to make and versatile, making it a great addition to your weekly meal rotation. Enjoy it with a side of rice or naan bread for a complete and fulfilling meal.

Pumpkin and Sage Risotto

Chelsea Winter’s pumpkin and sage risotto is a creamy and elegant dish that showcases the natural sweetness of pumpkin. The combination of pumpkin, aromatic sage, and Parmesan cheese creates a rich and luxurious risotto that is perfect for a cozy dinner. This dish is not only delicious but also visually appealing, making it a wonderful choice for entertaining guests.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1 cup white wine
• 4 cups vegetable broth, kept warm
• 500g pumpkin, peeled and diced
• 1/4 cup fresh sage leaves, chopped
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the onion and cook until soft and translucent.
2. Add the garlic and cook for another 2 minutes.
3. Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
4. Pour in the white wine and cook, stirring constantly, until the wine is absorbed.
5. Add the diced pumpkin and a ladleful of the warm vegetable broth. Cook, stirring frequently, until the liquid is absorbed. Continue adding the broth one ladleful at a time, allowing each addition to be absorbed before adding the next, until the rice is creamy and the pumpkin is tender (about 20 minutes).
6. Stir in the chopped sage, grated Parmesan cheese, and butter. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh sage leaves.

Chelsea Winter’s pumpkin and sage risotto is a delightful and sophisticated dish that brings out the best of autumn flavors. The creamy texture of the risotto, combined with the sweetness of the pumpkin and the earthiness of the sage, makes for a truly luxurious meal. This risotto is perfect for a special dinner or a cozy night in, offering a comforting and delicious experience.

Pumpkin and Bacon Pasta Bake

Chelsea Winter’s pumpkin and bacon pasta bake is a comforting and hearty dish that is perfect for family dinners. The creamy pumpkin sauce, combined with crispy bacon and tender pasta, creates a rich and satisfying meal that everyone will love. Topped with melted cheese, this pasta bake is sure to become a favorite in your household.

Ingredients:

• 300g pasta (penne or rigatoni)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 kg pumpkin, peeled and diced
• 1 cup chicken broth
• 1 cup cream
• 200g bacon, chopped
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 180°C (350°F). Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent.
3. Add the garlic and cook for another 2 minutes.
4. Add the diced pumpkin and chicken broth. Bring to a boil, then reduce the heat and simmer until the pumpkin is tender, about 15 minutes.
5. Using an immersion blender, blend the pumpkin mixture until smooth. Alternatively, transfer the mixture to a blender and blend until smooth.
6. Stir in the cream and season with salt and pepper to taste.
7. In a separate pan, cook the chopped bacon until crispy. Drain on paper towels.
8. In a large baking dish, combine the cooked pasta, pumpkin sauce, and crispy bacon. Mix well.
9. Top with grated mozzarella and Parmesan cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
11. Garnish with fresh parsley before serving.

Chelsea Winter’s pumpkin and bacon pasta bake is a delicious and comforting dish that is perfect for family meals. The creamy pumpkin sauce, combined with crispy bacon and melted cheese, creates a rich and satisfying pasta bake that is sure to please everyone. This dish is easy to prepare and makes for a wonderful, hearty dinner that the whole family will enjoy.

Pumpkin Chocolate Chip Muffins

Chelsea Winter’s pumpkin chocolate chip muffins are a delightful treat that perfectly combines the warm flavors of pumpkin with sweet chocolate chips. These muffins are moist, fluffy, and bursting with flavor, making them a great option for breakfast or a sweet snack. The addition of pumpkin not only enhances the taste but also adds nutritional value, making them a healthier indulgence.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup pumpkin puree (canned or homemade)
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup chocolate chips

Instructions:

1. Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Chelsea Winter’s pumpkin chocolate chip muffins are a delightful blend of seasonal flavors and sweet indulgence. The moist pumpkin base complements the rich chocolate chips, making these muffins irresistible. They are perfect for a cozy breakfast or an afternoon snack and are sure to please both kids and adults alike. Enjoy these treats fresh out of the oven or store them for a quick, delicious snack throughout the week.

Pumpkin Spice Pancakes

Chelsea Winter’s pumpkin spice pancakes are a delicious way to start your day with a burst of fall flavor. These fluffy pancakes are infused with warm spices and pumpkin puree, making them a delightful breakfast option. Topped with maple syrup or a dollop of whipped cream, they are a perfect treat for a leisurely weekend brunch or special occasions.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 cup pumpkin puree
• 1 cup milk
• 2 large eggs
• 2 tbsp melted butter
• Cooking spray or extra butter for the pan

Instructions:

1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
2. In another bowl, mix the pumpkin puree, milk, eggs, and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 1-2 minutes or until golden brown.
6. Serve warm with maple syrup or whipped cream.

Chelsea Winter’s pumpkin spice pancakes are a delightful and cozy breakfast option that brings the flavors of autumn to your morning routine. The combination of pumpkin and warm spices creates a comforting and satisfying dish that pairs perfectly with maple syrup or whipped cream. These pancakes are not only easy to make but also a crowd-pleaser, making them an excellent choice for family breakfasts or brunch gatherings.

Pumpkin Oatmeal Cookies

Chelsea Winter’s pumpkin oatmeal cookies are a delicious and healthy treat that combines the heartiness of oats with the sweet, spiced flavor of pumpkin. These cookies are chewy and soft, making them perfect for an afternoon snack or a sweet addition to lunchboxes. Packed with fiber and nutrients, they offer a guilt-free way to satisfy your sweet tooth.

Ingredients:

• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup chocolate chips or raisins (optional)

Instructions:

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a bowl, combine the rolled oats, flour, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, and vanilla extract until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips or raisins if using.
5. Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Chelsea Winter’s pumpkin oatmeal cookies are a delightful and wholesome treat that combines the flavors of autumn with the goodness of oats. These chewy cookies are easy to make and can be enjoyed as a snack or dessert without the guilt. The addition of pumpkin not only enhances the flavor but also provides added nutrition, making these cookies a delicious way to indulge your sweet cravings while enjoying the health benefits of pumpkin. Perfect for sharing or savoring alone, they are sure to become a favorite in your baking repertoire.

Pumpkin Feta and Spinach Quiche

Chelsea Winter’s pumpkin feta and spinach quiche is a savory and satisfying dish that makes a perfect brunch option or light dinner. The combination of creamy pumpkin, tangy feta cheese, and nutritious spinach creates a delicious filling that is encased in a flaky pastry crust. This quiche is not only delicious but also visually appealing, making it a great centerpiece for any gathering or family meal.

Ingredients:

• 1 pre-made pie crust (store-bought or homemade)
• 1 cup pumpkin puree
• 3 large eggs
• 1 cup milk or cream
• 200g feta cheese, crumbled
• 2 cups fresh spinach, chopped
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Fresh herbs (like thyme or parsley) for garnish

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Place the pie crust in a pie dish and pre-bake for 10 minutes to set it slightly. Remove from the oven and set aside.
3. In a large bowl, whisk together the pumpkin puree, eggs, milk, nutmeg, salt, and pepper until well combined.
4. Stir in the crumbled feta cheese and chopped spinach until evenly distributed.
5. Pour the filling into the pre-baked pie crust.
6. Bake for 30-35 minutes, or until the filling is set and the top is lightly golden.
7. Allow the quiche to cool for a few minutes before slicing. Garnish with fresh herbs before serving.

Chelsea Winter’s pumpkin feta and spinach quiche is a flavorful and versatile dish that can be enjoyed at any time of day. The creamy pumpkin filling, combined with the salty feta and fresh spinach, creates a delightful contrast of flavors and textures. This quiche is perfect for brunches, picnics, or even as a light dinner served with a salad. It’s easy to prepare and makes for an impressive addition to any meal.

Pumpkin and Apple Soup

Chelsea Winter’s pumpkin and apple soup is a comforting and nourishing dish that highlights the natural sweetness of pumpkin and the tartness of apples. This velvety soup is perfect for chilly autumn days, providing warmth and satisfaction with every spoonful. Topped with a swirl of cream and garnished with fresh herbs, it makes a beautiful presentation for any occasion.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 kg pumpkin, peeled and diced
• 2 apples, peeled and chopped (preferably Granny Smith or another tart variety)
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 1/2 cup cream (optional, for serving)
• Fresh herbs (like cilantro or parsley) for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent.
2. Add the minced garlic and cook for another 2 minutes.
3. Stir in the diced pumpkin and chopped apples, then add the vegetable broth and cinnamon. Bring to a boil.
4. Reduce the heat and simmer for about 20-25 minutes, or until the pumpkin and apples are tender.
5. Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender and blend until smooth.
6. Season with salt and pepper to taste. If desired, stir in cream for added richness.
7. Serve hot, garnished with a swirl of cream and fresh herbs.

Chelsea Winter’s pumpkin and apple soup is a delightful blend of flavors that captures the essence of autumn. The combination of sweet pumpkin and tart apples creates a comforting and nourishing dish that is perfect for cozy nights. This soup is not only delicious but also visually appealing, making it a wonderful starter for any meal or a satisfying main course on its own. Enjoy it with crusty bread for a complete and heartwarming meal.

Pumpkin Gingerbread Bars

Chelsea Winter’s pumpkin gingerbread bars are a delightful dessert that combines the warm spices of gingerbread with the rich flavor of pumpkin. These bars are moist, flavorful, and perfect for sharing during the fall season. Topped with a cream cheese frosting, they make for a sweet treat that can be enjoyed at any gathering or as a comforting snack with a cup of tea.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 200g cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (350°F) and line a 9×9 inch baking pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the pumpkin puree, eggs, and vanilla extract, mixing until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bars to cool completely in the pan before frosting.

For the Cream Cheese Frosting:

1. In a bowl, beat together the softened cream cheese and butter until smooth.
2. Gradually add the powdered sugar and vanilla extract, mixing until well combined and creamy.
3. Spread the frosting over the cooled pumpkin gingerbread bars and cut into squares.

Chelsea Winter’s pumpkin gingerbread bars are a delightful treat that beautifully combines the flavors of pumpkin and warm spices. The moist texture of the bars pairs perfectly with the creamy frosting, making them an indulgent dessert that’s perfect for fall gatherings or holiday celebrations. These bars are not only easy to make but also a crowd-pleaser, ensuring they will disappear quickly from your dessert table. Enjoy them with a cup of coffee or tea for a comforting afternoon snack!

Pumpkin Coconut Curry

Chelsea Winter’s pumpkin coconut curry is a vibrant and aromatic dish that brings together the comforting flavors of pumpkin and the richness of coconut milk. This vegetarian curry is packed with nutritious vegetables and fragrant spices, making it a satisfying meal perfect for chilly evenings. It’s a versatile dish that can be served over rice, quinoa, or with crusty bread to soak up the delicious sauce, appealing to both vegetarians and meat lovers alike.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, chopped
• 1 kg pumpkin, peeled and diced
• 1 can (400ml) coconut milk
• 2 cups vegetable broth
• 2 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp chili powder (adjust for spice level)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
3. Stir in the chopped bell pepper and diced pumpkin, cooking for an additional 5 minutes.
4. Pour in the coconut milk and vegetable broth, then add the curry powder, cumin, turmeric, chili powder, salt, and pepper. Bring to a boil.
5. Reduce the heat and let it simmer for about 20-25 minutes, or until the pumpkin is tender.
6. Using a blender or immersion blender, blend the curry until smooth, or leave it chunky for added texture.
7. Serve hot, garnished with fresh cilantro and lime wedges.

Chelsea Winter’s pumpkin coconut curry is a delightful and nourishing dish that is perfect for cozy dinners. The combination of creamy coconut milk and warm spices creates a harmonious balance with the sweetness of pumpkin, making each bite incredibly satisfying. This curry is not only flavorful but also packed with nutrients, ensuring a wholesome meal for you and your family. Whether served over rice or on its own, this dish is sure to become a comforting favorite during the cooler months.

Spiced Pumpkin Muffins

Chelsea Winter’s spiced pumpkin muffins are a delightful treat that captures the essence of autumn in every bite. These muffins are moist, flavorful, and filled with warm spices like cinnamon and nutmeg, making them perfect for breakfast or a midday snack. They are easy to make and can be enjoyed fresh out of the oven or stored for later, providing a delicious, homemade option for busy mornings.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1 cup pumpkin puree
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract, mixing until well blended.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the nuts or chocolate chips if using.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Chelsea Winter’s spiced pumpkin muffins are a wonderful way to embrace the flavors of fall. The combination of pumpkin and warm spices creates a deliciously moist muffin that is perfect for breakfast or as a snack throughout the day. These muffins are easy to prepare and can be enjoyed fresh or frozen for later, making them a convenient option for busy lifestyles. Pair them with a warm beverage for a cozy treat that everyone will love!

Pumpkin Cheesecake Bars

Chelsea Winter’s pumpkin cheesecake bars are a decadent dessert that combines the rich flavors of cheesecake with the warmth of pumpkin and spices. These bars are perfect for gatherings, holidays, or any special occasion, offering a delightful twist on traditional cheesecake. The creamy pumpkin filling sits atop a buttery graham cracker crust, making each bite an indulgent treat that will impress your guests.

Ingredients:

• For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
• For the Filling:
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp salt

Instructions:

1. Preheat the oven to 175°C (350°F) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined and press firmly into the bottom of the prepared pan.
3. In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
4. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until fully incorporated and smooth.
5. Pour the pumpkin cheesecake filling over the crust, spreading it evenly.
6. Bake for 30-35 minutes, or until the center is set and slightly jiggles. The edges should be firm but the center should still be slightly soft.
7. Allow to cool completely in the pan, then refrigerate for at least 4 hours or overnight for best results.
8. Once chilled, lift the bars out using the parchment paper overhang and cut into squares.

Chelsea Winter’s pumpkin cheesecake bars are a delightful dessert that perfectly blends the flavors of pumpkin and cream cheese in a luscious treat. The combination of the crunchy graham cracker crust and the creamy pumpkin filling creates a satisfying contrast that is sure to please any crowd. These bars are ideal for festive occasions, potlucks, or simply to satisfy your sweet tooth during the fall season. Serve them with a dollop of whipped cream for an extra touch of indulgence!

Note: More recipes are coming soon!