29+ Delicious Summer Pumpkin Recipes You Need to Try This Season

When you think of pumpkins, you might typically imagine cozy autumn nights, warm pies, and hearty soups.

However, this versatile vegetable isn’t just for fall! Pumpkins can shine in a variety of light, refreshing dishes perfect for the summer months.

From sweet treats to savory meals, summer pumpkin recipes bring a wonderful balance of flavors, offering everything from vibrant salads to creamy soups and indulgent desserts.

Whether you’re looking to impress guests at a summer barbecue or craving a healthy breakfast, pumpkin is a surprisingly adaptable ingredient.

It adds natural sweetness, texture, and a vibrant color to any dish. Plus, it’s packed with nutrients like fiber, vitamins, and antioxidants.

In this blog post, we’ve curated 29+ amazing summer pumpkin recipes to keep your meals exciting and delicious all season long.

So, grab your apron, and let’s dive into these mouthwatering pumpkin dishes that will make your summer even sweeter!

29+ Delicious Summer Pumpkin Recipes You Need to Try This Season

There’s no need to wait for fall to enjoy the rich, comforting flavor of pumpkin.

With these 29+ summer pumpkin recipes, you can enjoy the best of both worlds—light and refreshing dishes paired with the cozy, earthy goodness of pumpkin.

Whether you’re grilling, baking, or blending, pumpkin can be a star ingredient in everything from smoothies to main dishes, and even desserts.

So, next time you’re at the farmers’ market or grocery store, pick up a pumpkin (or a can of pumpkin purée) and experiment with some of these tasty recipes.

Chilled Pumpkin Coconut Soup

Creamy, refreshing, and packed with tropical flavors, this chilled soup is a delightful twist on traditional pumpkin recipes.

It’s light enough for summer yet rich in flavor thanks to coconut milk and aromatic spices. Serve it as a starter for a dinner party or enjoy it solo on a hot afternoon.

Ingredients:

• 2 cups pumpkin purée (fresh or canned)
• 1 cup full-fat coconut milk
• 1 cup vegetable broth
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon chili flakes (optional)
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro and toasted coconut for garnish

Instructions:

1. In a blender, combine pumpkin purée, coconut milk, vegetable broth, ginger, turmeric, chili flakes, and lime juice.
2. Blend until smooth and creamy.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 2 hours.
5. Serve cold, garnished with fresh cilantro and a sprinkle of toasted coconut.

This soup captures the essence of summer with its cool temperature and tropical vibes.

It’s an easy make-ahead recipe that’s vegan, gluten-free, and irresistibly creamy, perfect for impressing guests or enjoying a quiet, flavorful lunch.

Grilled Pumpkin and Halloumi Skewers

Smoky, savory, and slightly sweet, these skewers are a must for summer barbecues.

Pumpkin becomes beautifully caramelized on the grill, and when paired with salty halloumi cheese and fresh herbs, it creates a mouthwatering balance of flavors and textures.

Ingredients:

• 2 cups pumpkin, peeled and cut into 1-inch cubes
• 8 oz halloumi cheese, cubed
• 1 red onion, cut into chunks
• 1 tablespoon olive oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh mint and lemon wedges for serving
• Skewers (wooden or metal)

Instructions:

1. Soak wooden skewers in water for 30 minutes if using.
2. Pre-cook pumpkin cubes in boiling water for 5 minutes to soften slightly. Drain and cool.
3. In a bowl, mix olive oil, honey, smoked paprika, salt, and pepper.
4. Toss pumpkin and halloumi in the marinade.
5. Thread pumpkin, halloumi, and red onion onto skewers.
6. Grill over medium-high heat for 8–10 minutes, turning occasionally, until golden and slightly charred.
7. Serve hot with fresh mint and lemon wedges.

These skewers bring a vibrant flair to summer gatherings and offer a unique way to enjoy pumpkin beyond the fall season.

The mix of smoky, salty, and sweet notes is a true celebration of bold summer flavors.

Summer Pumpkin & Quinoa Salad

Light, nutrient-packed, and bursting with color, this summer salad is a refreshing way to enjoy pumpkin without the heaviness.

Combined with protein-rich quinoa, crisp veggies, and a zesty citrus vinaigrette, it’s ideal for meal prep, picnics, or backyard lunches.

Ingredients:

• 2 cups roasted pumpkin, cubed
• 1 cup cooked quinoa
• 1/2 cucumber, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta (optional)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon pumpkin seeds (pepitas)

For the dressing:

• 2 tablespoons olive oil
• Juice of 1 orange
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Roast pumpkin cubes at 400°F (200°C) for 25–30 minutes until tender and golden. Let cool.
2. In a small jar, mix dressing ingredients and shake well.
3. In a large bowl, combine quinoa, roasted pumpkin, cucumber, bell pepper, onion, parsley, and feta.
4. Drizzle with dressing and toss gently to combine.
5. Top with pumpkin seeds before serving.

This salad is a summertime favorite—light, energizing, and full of satisfying textures.

It showcases pumpkin in a modern, health-conscious way, perfect for anyone seeking a fresh and flavorful seasonal dish.

Pumpkin and Avocado Summer Rolls

These fresh, colorful rolls are packed with nutrients and flavor, making them perfect for a light lunch or appetizer.

With roasted pumpkin, creamy avocado, and crunchy veggies wrapped in rice paper, they’re as fun to make as they are to eat—and they pair beautifully with a tangy dipping sauce.

Ingredients:

• 1 cup roasted pumpkin, thinly sliced
• 1 ripe avocado, sliced
• 1/2 cucumber, julienned
• 1 small carrot, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 6–8 rice paper wrappers

For the dipping sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or agave
• 1 teaspoon grated fresh ginger

Instructions:

1. Soak each rice paper wrapper in warm water for about 10 seconds, until soft.
2. Lay the wrapper flat on a clean surface.
3. Place a few slices of pumpkin, avocado, cucumber, carrot, and herbs near the bottom third.
4. Roll the wrapper tightly, folding in the sides as you go.
5. Repeat with remaining ingredients.
6. Whisk dipping sauce ingredients together and serve with the rolls.

These summer rolls are a cool and vibrant alternative to heavier meals, ideal for hot days when you want something satisfying yet light.

The roasted pumpkin adds a sweet-savory depth that pairs perfectly with fresh herbs and creamy avocado.

Pumpkin Mango Smoothie Bowl

Smoothie bowls are the ultimate warm-weather breakfast, and this sunny blend of pumpkin and mango is both refreshing and filling.

It’s packed with vitamins, antioxidants, and natural sweetness, making it a guilt-free treat you can enjoy any time of day.

Ingredients:

• 1/2 cup pumpkin purée (chilled)
• 1/2 cup frozen mango chunks
• 1 banana (frozen for creaminess)
• 1/2 cup unsweetened almond milk (or your choice of milk)
• 1/4 teaspoon cinnamon
• 1 teaspoon maple syrup (optional)

Toppings:

• Granola
• Sliced fresh fruit (banana, kiwi, or berries)
• Chia seeds
• Coconut flakes

Instructions:

1. Blend pumpkin, mango, banana, almond milk, cinnamon, and maple syrup until smooth.
2. Pour into a bowl and level with the back of a spoon.
3. Add your favorite toppings.

With its tropical flavor and creamy texture, this smoothie bowl feels like summer in a spoon.

The pumpkin brings a subtle earthiness that balances the bright mango and banana, while the toppings provide crunch, contrast, and a personalized touch.

Spicy Pumpkin Tacos with Corn Salsa

These tacos bring a fiery, flavorful punch to your summer table. Roasted, spiced pumpkin chunks are the star of the show, balanced by a sweet and zesty corn salsa.

Served in warm tortillas and topped with creamy avocado or lime crema, these tacos are bold, colorful, and impossible to resist.

Ingredients:

• 2 cups pumpkin, cubed
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt to taste
• Corn tortillas (6–8)

For the corn salsa:

• 1 cup grilled or canned corn
• 1/4 red onion, finely chopped
• 1/2 red bell pepper, diced
• Juice of 1 lime
• 2 tablespoons chopped cilantro
• Salt and pepper to taste

Optional toppings:

• Sliced avocado
• Lime wedges
• Vegan or dairy crema

Instructions:

1. Toss pumpkin cubes with olive oil, paprika, cumin, cayenne, and salt. Roast at 400°F (200°C) for 25–30 minutes until golden and soft.
2. In a bowl, mix corn salsa ingredients.
3. Warm tortillas and fill with roasted pumpkin, corn salsa, and desired toppings.

These tacos are a game-changer—fun, fast, and packed with plant-based goodness.

The spice from the pumpkin and the coolness of the salsa create a perfect harmony of flavors, ideal for a taco night with a twist.

Pumpkin Lemonade Slush

This refreshing and fun twist on traditional lemonade is the perfect drink for hot summer days.

The addition of pumpkin gives the lemonade a creamy texture, while the lemon keeps it tart and tangy. It’s a cool, energizing beverage to serve at picnics or family gatherings.

Ingredients:

• 1 cup pumpkin purée (chilled)
• 2 cups fresh lemon juice
• 1/4 cup honey or agave syrup (adjust to taste)
• 4 cups ice
• 1 cup cold water
• Lemon slices for garnish
• Fresh mint leaves for garnish

Instructions:

1. In a blender, combine pumpkin purée, lemon juice, honey, and ice.
2. Add cold water and blend until smooth and slushy.
3. Taste and adjust sweetness if needed.
4. Pour into glasses and garnish with lemon slices and fresh mint leaves.

This pumpkin lemonade slush is a game-changer for your summer drink rotation—it’s not only hydrating but also packed with vitamins.

The balance of tart lemon and creamy pumpkin makes it a unique and thirst-quenching treat.

Grilled Pumpkin and Peach Salad

Sweet and smoky grilled pumpkin pairs wonderfully with juicy, ripe peaches in this light yet filling salad.

It’s perfect for summer barbecues, and the addition of a tangy balsamic glaze adds a sweet-savory punch to the dish.

Ingredients:

• 2 cups pumpkin, peeled and cut into cubes
• 2 ripe peaches, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, or your choice)
• 1/4 cup crumbled goat cheese or feta
• 1/4 cup toasted pecans

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Toss pumpkin cubes in olive oil, salt, and pepper. Grill on medium-high heat for 8–10 minutes, turning occasionally, until tender and slightly charred.
2. Grill peach slices for 1–2 minutes per side until grill marks appear and they soften slightly.
3. In a bowl, whisk together dressing ingredients.
4. On a serving platter, arrange mixed greens, grilled pumpkin, and peach slices. Top with goat cheese, toasted pecans, and drizzle with dressing.

This grilled pumpkin and peach salad is a perfect blend of smoky, sweet, and tangy flavors.

The richness of the goat cheese complements the sweetness of the peaches and the savory pumpkin, making each bite a delightful contrast of textures.

Pumpkin and Sweet Potato Breakfast Hash

This hearty and wholesome breakfast hash is an excellent way to kick-start your day.

With the sweetness of pumpkin and sweet potatoes, paired with savory onions and bell peppers, it’s a nutritious, comforting meal that’s perfect for brunch or a cozy morning at home.

Ingredients:

• 1 cup pumpkin, cubed
• 1 cup sweet potato, cubed
• 1/2 red onion, diced
• 1 bell pepper, diced
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 4 eggs (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add pumpkin and sweet potato cubes and sauté for 5–7 minutes until they begin to soften.
3. Add red onion and bell pepper, and cook for another 5–7 minutes until vegetables are tender and slightly caramelized.
4. Sprinkle with cinnamon, smoked paprika, salt, and pepper.
5. (Optional) Fry eggs in a separate pan to serve on top of the hash.
6. Garnish with fresh parsley before serving.

This savory breakfast hash is comforting and full of vibrant flavors, perfect for fueling your day.

The mix of sweet pumpkin and sweet potato pairs wonderfully with the smoky paprika and cinnamon, and adding a fried egg on top elevates it to a complete meal.

Pumpkin and Zucchini Fritters

These crispy, golden fritters are packed with summer vegetables and offer a savory bite that’s perfect for a light meal or as an appetizer.

The combination of pumpkin and zucchini makes them flavorful and moist, while the herbs and spices give them an extra punch. Serve with a dollop of yogurt or a tangy dipping sauce for the perfect summer snack.

Ingredients:

• 1 cup pumpkin, grated
• 1 cup zucchini, grated
• 1/4 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup grated Parmesan cheese (optional)
• 1 egg, beaten
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Place the grated pumpkin and zucchini in a clean towel or cheesecloth, and squeeze out excess moisture.
2. In a bowl, combine grated pumpkin, zucchini, breadcrumbs, Parmesan cheese, egg, parsley, garlic powder, oregano, salt, and pepper. Mix until well combined.
3. Heat a thin layer of olive oil in a large skillet over medium heat.
4. Drop spoonfuls of the fritter mixture into the pan and flatten slightly with the back of the spoon.
5. Fry for 3–4 minutes per side until golden brown and crispy.
6. Remove from the pan and drain on paper towels.
7. Serve hot with yogurt or a dipping sauce of your choice.

These fritters are an irresistible combination of crispy on the outside and tender on the inside, with just the right amount of savory flavor.

They make a wonderful snack or side dish, bringing together the earthy sweetness of pumpkin and the fresh crunch of zucchini.

Spicy Pumpkin Hummus

This creamy, spicy hummus is a perfect dip for fresh veggies, crackers, or pita bread.

The pumpkin adds a smooth texture and a hint of sweetness, while the heat from chili flakes and cumin gives it a lively kick. It’s a fun twist on the classic hummus, ideal for summer gatherings or a healthy snack.

Ingredients:

• 1 cup canned pumpkin purée
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili flakes (or to taste)
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a food processor, combine pumpkin purée, chickpeas, tahini, olive oil, garlic, cumin, paprika, chili flakes, and lemon juice.
2. Process until smooth, scraping down the sides as needed.
3. Add salt and pepper to taste.
4. If the hummus is too thick, add a little water or more olive oil to reach your desired consistency.
5. Serve chilled with veggies, pita, or crackers.

This spicy pumpkin hummus is a unique and flavorful dip that’s both creamy and zesty.

It’s a healthy alternative to heavier dips, and the kick of spice makes it a standout at any summer gathering.

Pumpkin and Pineapple Stir-Fry

This light, tropical-inspired stir-fry combines the sweetness of pumpkin and pineapple, creating a vibrant, savory dish that’s perfect for summer nights.

With a mix of crunchy veggies and a tangy stir-fry sauce, this dish is quick, easy, and bursting with flavor. Serve over rice or noodles for a complete meal.

Ingredients:

• 1 cup pumpkin, thinly sliced
• 1/2 cup pineapple chunks (fresh or canned)
• 1 red bell pepper, sliced
• 1/2 cup snap peas, trimmed
• 1/4 cup green onions, chopped
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 1 tablespoon sesame seeds for garnish
• Cooked rice or noodles to serve

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger, and sauté for 1–2 minutes until fragrant.
3. Add the pumpkin slices and cook for 5 minutes, stirring occasionally, until they begin to soften.
4. Add the bell pepper, snap peas, and pineapple chunks. Stir-fry for another 5–7 minutes, or until the vegetables are tender but still crisp.
5. Stir in the soy sauce and rice vinegar, and toss everything to coat.
6. Serve the stir-fry over cooked rice or noodles, garnished with green onions and sesame seeds.

This pumpkin and pineapple stir-fry is a perfect fusion of sweet and savory flavors, making it a fun and light dish to enjoy during the summer.

The tangy soy sauce and sesame oil bring everything together, while the pineapple adds a refreshing burst of sweetness.

Pumpkin and Black Bean Tacos

These vibrant tacos are a delicious and satisfying meat-free option, perfect for a summer dinner.

The roasted pumpkin and black beans create a hearty filling, while fresh toppings like cilantro, lime, and avocado bring a burst of flavor. A quick and easy way to make Taco Tuesday extra special!

Ingredients:

• 2 cups pumpkin, cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 6 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• Lime wedges for serving
• Salsa or hot sauce (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, cumin, chili powder, salt, and pepper.
2. Roast the pumpkin on a baking sheet for 25–30 minutes until tender and slightly caramelized.
3. While the pumpkin is roasting, heat the black beans in a small saucepan over medium heat until warmed through.
4. Warm the tortillas in a dry skillet for 1–2 minutes on each side.
5. Assemble the tacos by adding roasted pumpkin and black beans to each tortilla.
6. Top with fresh cilantro, avocado slices, lime wedges, and your choice of salsa or hot sauce.

These pumpkin and black bean tacos are packed with flavor and nutrients.

They’re a perfect plant-based option for summer meals, offering a satisfying combination of smoky, savory, and creamy flavors in every bite.

Pumpkin Rice Pudding with Cinnamon and Maple Syrup

This cozy dessert is the perfect way to enjoy pumpkin in a lighter, comforting form.

The creamy rice pudding is infused with the warm spices of cinnamon and nutmeg, while the addition of pumpkin purée and a drizzle of maple syrup adds sweetness and richness.

Ingredients:

• 1 cup Arborio rice (or short-grain rice)
• 2 1/2 cups almond milk (or your choice of milk)
• 1/2 cup pumpkin purée
• 1/4 cup maple syrup (plus extra for serving)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla extract
• Pinch of salt
• Chopped pecans or toasted coconut for garnish (optional)

Instructions:

1. In a medium saucepan, bring almond milk to a simmer over medium heat.
2. Stir in the Arborio rice and cook, stirring occasionally, for 25–30 minutes until the rice is tender and the milk has thickened.
3. Add the pumpkin purée, maple syrup, cinnamon, nutmeg, vanilla, and a pinch of salt to the rice, and stir until well combined.
4. Cook for an additional 5–10 minutes until the mixture is thick and creamy.
5. Spoon the rice pudding into serving bowls and drizzle with extra maple syrup.
6. Garnish with chopped pecans or toasted coconut if desired.

This pumpkin rice pudding is a creamy, comforting treat that’s perfect for a sweet finish to your meal.

The flavors of cinnamon, nutmeg, and pumpkin come together beautifully, making it an indulgent yet light dessert.

Pumpkin and Spinach Stuffed Portobello Mushrooms

These savory stuffed mushrooms are a great vegetarian main dish or an impressive appetizer. The combination of pumpkin, spinach, and cheese creates a rich and flavorful filling that complements the earthy taste of the portobello mushrooms.

These are perfect for a light summer dinner or as a side dish at a barbecue.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 cup pumpkin purée
• 1/2 cup cooked spinach (drained and chopped)
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Brush the mushroom caps with olive oil and season with salt and pepper.
2. Place the mushrooms on a baking sheet and bake for 10 minutes to soften.
3. While the mushrooms are baking, combine pumpkin purée, cooked spinach, breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper in a bowl.
4. Remove the mushrooms from the oven and carefully spoon the pumpkin-spinach mixture into the mushroom caps.
5. Return the mushrooms to the oven and bake for an additional 15–20 minutes, until the filling is golden and slightly crisp on top.
6. Garnish with fresh parsley before serving.

These stuffed portobello mushrooms are a perfect balance of savory and creamy flavors.

The pumpkin adds a smooth richness, while the spinach gives it an earthy depth. This dish is a great vegetarian option for any summer gathering or a satisfying solo meal.

Pumpkin Coconut Curry Soup

This rich, aromatic soup combines the smoothness of pumpkin with the creamy richness of coconut milk and the warm flavors of curry spices.

It’s the perfect comfort food for cooler summer nights or as a light starter for any meal. The coconut adds a tropical flair, making it ideal for summer.

Ingredients:

• 2 cups pumpkin purée
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon chili flakes (optional for spice)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, turmeric, and chili flakes. Cook for another 1–2 minutes until fragrant.
3. Add the pumpkin purée, coconut milk, and vegetable broth. Stir to combine.
4. Bring the mixture to a simmer and cook for 10–15 minutes to allow the flavors to meld.
5. Use an immersion blender to blend the soup until smooth (or blend in batches using a regular blender).
6. Season with salt and pepper to taste, then serve garnished with fresh cilantro.

This creamy pumpkin coconut curry soup is packed with vibrant flavors and is the perfect balance of sweet and spicy.

It’s light yet satisfying, offering a tropical twist to the traditional pumpkin soup. Great as an appetizer or a main dish!

Pumpkin and Sweet Corn Risotto

This creamy risotto is a lovely way to combine summer’s sweet corn with the earthy richness of pumpkin.

The texture is perfectly creamy, and the sweetness of the corn adds a delicious contrast to the savory pumpkin. It’s a comforting dish for a summer evening or a side dish at a family meal.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1/2 cup pumpkin purée
• 1 cup sweet corn kernels (fresh or frozen)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup white wine (optional)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil and butter in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Stir in the garlic and cook for another minute.
3. Add the Arborio rice and stir for a couple of minutes until it’s lightly toasted.
4. Pour in the white wine (if using) and stir until absorbed.
5. Gradually add the vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more.
6. Once the rice is creamy and tender (about 20-25 minutes), stir in the pumpkin purée and corn kernels. Cook for an additional 5 minutes.
7. Stir in Parmesan cheese and season with salt and pepper to taste.
8. Serve the risotto garnished with fresh thyme.

This pumpkin and sweet corn risotto is creamy and comforting, with the natural sweetness of the corn balancing out the rich pumpkin.

It’s an elegant yet simple dish that’s perfect for a warm summer dinner.

Pumpkin and Chia Pudding Parfait

This healthy and refreshing parfait is the perfect summer dessert or breakfast.

The creamy pumpkin chia pudding is layered with fresh fruit and crunchy granola, creating a balanced and satisfying treat. It’s easy to make in advance and perfect for meal prepping.

Ingredients:

• 1/2 cup pumpkin purée
• 1/4 cup chia seeds
• 1 cup almond milk (or your choice of milk)
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon vanilla extract
• Fresh berries (strawberries, blueberries, or raspberries)
• Granola for topping

Instructions:

1. In a bowl, combine pumpkin purée, chia seeds, almond milk, maple syrup, cinnamon, nutmeg, and vanilla extract.
2. Stir well to combine and ensure the chia seeds are evenly distributed.
3. Cover and refrigerate for at least 4 hours or overnight to allow the pudding to set.
4. Once the pudding has thickened, layer it in serving glasses with fresh berries and granola.
5. Repeat the layers until the glasses are filled, ending with a topping of berries and granola.

This pumpkin and chia pudding parfait is a nutritious, refreshing treat that’s perfect for warm days.

It’s creamy and lightly spiced with pumpkin, and the contrast of fresh berries and crunchy granola makes it both satisfying and delightful.

Grilled Pumpkin Skewers with Honey and Lime

These sweet and savory grilled pumpkin skewers are a simple yet flavorful dish, perfect for summer barbecues. The natural sweetness of the pumpkin pairs beautifully with the tang of lime and the richness of honey, making each bite a delightful contrast.

These skewers are easy to prepare and a great addition to your outdoor cookouts.

Ingredients:

• 2 cups pumpkin, cut into cubes
• 1 tablespoon olive oil
• 2 tablespoons honey
• Juice of 1 lime
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, toss the pumpkin cubes with olive oil, chili powder, salt, and pepper.
3. Thread the pumpkin cubes onto skewers, making sure they are evenly spaced.
4. Grill the pumpkin skewers for 8-10 minutes, turning occasionally until they are lightly charred and tender.
5. In a small bowl, whisk together honey and lime juice.
6. Once the skewers are off the grill, drizzle with the honey-lime sauce and garnish with fresh cilantro.

These grilled pumpkin skewers are a crowd-pleasing dish with a perfect balance of sweetness, spice, and tang.

The honey and lime give the pumpkin a refreshing twist, while the chili powder adds a subtle kick. A great side dish or appetizer for your summer gatherings.

Pumpkin and Feta Quinoa Salad

This colorful and nutrient-packed quinoa salad combines the earthy flavors of pumpkin with the salty tang of feta cheese.

Tossed with fresh greens and a light lemon vinaigrette, it makes for a perfect lunch or a side dish for summer dinners. The crunchy quinoa pairs wonderfully with the creamy pumpkin, offering a satisfying texture.

Ingredients:

• 1 cup quinoa, cooked
• 2 cups pumpkin, cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese
• 2 cups mixed greens (arugula, spinach, or your choice)
• 1/4 cup pomegranate seeds (optional)
• 2 tablespoons olive oil (for dressing)
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, and pepper, and roast for 25-30 minutes until tender and slightly caramelized.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and honey to make the dressing.
3. In a large bowl, combine the cooked quinoa, roasted pumpkin, mixed greens, and feta cheese.
4. Drizzle with the lemon dressing and toss gently to combine.
5. Garnish with pomegranate seeds for a burst of color and sweetness.

This pumpkin and feta quinoa salad is light yet filling, full of contrasting flavors and textures.

The sweet pumpkin pairs perfectly with the tangy feta, and the dressing adds a fresh, zesty finish. It’s an excellent choice for a summer lunch or a healthy side dish.

Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are a decadent yet wholesome treat for summer mornings or afternoon snacks.

With the perfect balance of pumpkin’s natural sweetness and the richness of chocolate chips, these muffins are both comforting and indulgent. They’re great for meal prepping or enjoying on-the-go.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup pumpkin purée
• 1/4 cup maple syrup
• 2 eggs
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix together the pumpkin purée, maple syrup, eggs, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for 10 minutes before transferring them to a wire rack.

These pumpkin chocolate chip muffins are the perfect combination of cozy and indulgent.

The chocolate chips melt into the muffin, creating pockets of sweetness, while the pumpkin keeps them moist and flavorful. They make for a delicious snack or breakfast treat.

Pumpkin and Avocado Toast

This trendy and nutritious twist on classic avocado toast adds the creamy texture of pumpkin for a delicious, filling breakfast or snack.

The earthy flavor of pumpkin pairs beautifully with the richness of avocado and the zing of lemon, creating a simple yet satisfying dish.

Ingredients:

• 1/2 cup pumpkin purée
• 2 ripe avocados, mashed
• 2 slices whole-grain bread (or your preferred bread)
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Juice of 1/2 lemon
• Red pepper flakes (optional for spice)
• Fresh parsley for garnish

Instructions:

1. Toast the bread slices until golden brown.
2. In a small bowl, mix the pumpkin purée with olive oil, cumin, salt, and pepper. Warm it up in the microwave or in a small pan for 1–2 minutes if you prefer it slightly heated.
3. Mash the avocados in a separate bowl, adding lemon juice, salt, and pepper.
4. Spread a layer of the pumpkin mixture on each slice of toast, followed by the mashed avocado.
5. Sprinkle with red pepper flakes for a bit of heat and garnish with fresh parsley.

This pumpkin and avocado toast offers a balanced combination of healthy fats, fiber, and flavor.

The pumpkin adds a creamy texture and a subtle sweetness that pairs perfectly with the richness of avocado. It’s an ideal light meal or snack for a busy summer day.

Pumpkin Pasta with Sage Brown Butter

This warm and savory pasta dish is perfect for those cooler summer evenings.

The combination of roasted pumpkin and crispy sage in a rich brown butter sauce makes for a comforting meal that’s bursting with flavor. It’s an elegant yet simple dish that will surely impress your guests.

Ingredients:

• 1 pound pasta (such as spaghetti or fettuccine)
• 2 cups pumpkin purée (or roasted pumpkin)
• 1/4 cup butter
• 1/4 cup fresh sage leaves
• 1/2 cup Parmesan cheese, grated
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Olive oil for roasting

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, and pepper, and roast for 25-30 minutes until tender and caramelized.
2. Cook the pasta according to package instructions and drain, reserving a little pasta water.
3. While the pasta cooks, melt butter in a large skillet over medium heat. Add the fresh sage leaves and cook until crispy, about 2–3 minutes.
4. Add the roasted pumpkin purée to the skillet and stir to combine, allowing the flavors to meld. Add nutmeg, salt, and pepper to taste.
5. Toss the cooked pasta into the skillet with the pumpkin mixture, adding reserved pasta water if needed to make the sauce creamy.
6. Stir in Parmesan cheese and serve with an extra sprinkle of cheese on top.

This pumpkin pasta with sage brown butter is a luxurious yet simple dish that makes the most of seasonal flavors.

The brown butter and crispy sage elevate the pumpkin’s natural sweetness, creating a delicious and indulgent pasta dish.

Pumpkin Smoothie Bowl

This vibrant smoothie bowl is perfect for hot summer mornings when you want something cool, refreshing, and packed with nutrients.

The creamy pumpkin base pairs wonderfully with fruits, nuts, and granola for a satisfying breakfast or snack. You can customize it with your favorite toppings for a fresh and energizing meal.

Ingredients:

• 1 cup pumpkin purée
• 1 frozen banana
• 1/2 cup almond milk (or your preferred milk)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon maple syrup (optional)
• Granola, chia seeds, and fresh berries for topping

Instructions:

1. In a blender, combine pumpkin purée, frozen banana, almond milk, cinnamon, nutmeg, and maple syrup.
2. Blend until smooth and creamy. Add more almond milk if needed to reach your desired consistency.
3. Pour the smoothie into a bowl.
4. Top with granola, chia seeds, fresh berries, or any toppings of your choice.

This pumpkin smoothie bowl is a refreshing and nutritious breakfast that’s full of fiber, vitamins, and antioxidants.

The smooth pumpkin base is a perfect canvas for a variety of toppings, making it both delicious and customizable. It’s a great way to enjoy the flavors of pumpkin while keeping it light and healthy.