50+ Easy and Comforting Winter Pumpkin Recipes for Cold Days

As winter settles in and the chill fills the air, the kitchen becomes a sanctuary for warmth and comfort.

Pumpkins, often associated with fall festivities, transition beautifully into the winter season, providing a wealth of flavors and nutrition.

From savory soups and hearty stews to sweet desserts and warm breakfasts, the versatility of pumpkin makes it an ideal ingredient for cozy winter recipes.

In this article, we will explore over 50 delightful winter pumpkin recipes that will inspire you to make the most of this seasonal favorite.

Whether you’re looking for comforting dishes to feed the family or unique treats to impress your guests, this collection has something for everyone.

So grab your favorite pumpkin puree or fresh pumpkin, and let’s dive into a world of delicious winter recipes!

50+ Easy and Comforting Winter Pumpkin Recipes for Cold Days

Pumpkin is more than just a seasonal decorative gourd; it’s a powerhouse of flavor and nutrition that can elevate any winter dish.

From hearty mains and savory sides to delightful desserts, the recipes in this collection showcase the incredible versatility of pumpkin.

With over 50 winter pumpkin recipes to choose from, you’ll never run out of ideas for incorporating this delicious ingredient into your meals.

So, whether you’re preparing for a festive gathering or simply want to add some warmth to your winter evenings, these recipes are sure to satisfy your cravings and bring joy to your table.

Embrace the season with these delicious pumpkin creations, and let the cozy cooking begin!

Pumpkin Spice Soup

This creamy pumpkin spice soup combines the natural sweetness of pumpkin with aromatic spices, creating a comforting bowl that’s perfect for winter. It’s rich, velvety, and has a hint of warmth from the spices, making it an ideal starter or main dish for any cold evening.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups pumpkin puree (fresh or canned)
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 cup coconut milk
• Pumpkin seeds and fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute.
2. Stir in the pumpkin puree and vegetable broth, mixing well. Add the cinnamon, ginger, nutmeg, salt, and pepper. Bring the mixture to a simmer and cook for about 15 minutes, allowing the flavors to meld.
3. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of it.
4. Stir in the coconut milk and heat the soup gently. Adjust the seasoning if necessary.
5. Serve hot, garnished with pumpkin seeds and fresh parsley if desired.

This pumpkin spice soup is not only comforting but also nutritious. The blend of spices adds warmth and depth, while the coconut milk brings a creamy texture that complements the pumpkin beautifully. It’s a dish that can be made ahead of time and enjoyed throughout the week, making it a perfect choice for busy winter days.

Pumpkin Bread Pudding

This pumpkin bread pudding is a delightful twist on the classic dessert. With its soft, custardy texture and hints of pumpkin and warm spices, it’s a fantastic way to use up leftover bread while creating a decadent winter treat.

Ingredients:

• 4 cups cubed stale bread (like brioche or challah)
• 2 cups pumpkin puree
• 2 cups milk
• 3/4 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Optional: whipped cream or ice cream for serving

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the pumpkin puree, milk, sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Whisk until smooth.
3. Add the cubed bread to the mixture, ensuring that all the pieces are coated. Let it sit for about 15 minutes to absorb the custard.
4. Pour the bread mixture into the prepared baking dish, spreading it evenly. Bake for 45-50 minutes or until the top is golden brown and the center is set.
5. Let it cool slightly before serving. Drizzle with whipped cream or a scoop of ice cream if desired.

This pumpkin bread pudding is a perfect dessert for chilly evenings. The warm spices evoke the flavors of fall, while the creamy pumpkin custard transforms simple bread into something special. It’s a wonderful dish to serve at holiday gatherings or family dinners, where everyone can indulge in its warm, comforting goodness.

Pumpkin Chili

This hearty pumpkin chili is a delightful way to incorporate pumpkin into your savory meals. Packed with beans, vegetables, and spices, it’s a filling and nutritious dish that’s sure to warm you up on a cold winter day.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper, sautéing until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.
2. Add the diced tomatoes, pumpkin puree, black beans, kidney beans, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
3. Bring the chili to a simmer and let it cook for 20-30 minutes, stirring occasionally, until thickened.
4. Taste and adjust the seasoning as needed. Serve hot, garnished with fresh cilantro if desired.

This pumpkin chili is not only hearty but also packed with nutrients. The pumpkin adds a subtle sweetness and depth to the dish, while the beans and spices create a satisfying and filling meal. It’s a great option for cozy nights in and can easily be made in large batches for meal prep or gatherings, making it a perfect winter staple.

Pumpkin Risotto

Creamy pumpkin risotto is a luxurious dish that celebrates the rich flavor of pumpkin while delivering the comforting, hearty essence of risotto. The slow-cooked Arborio rice absorbs the flavors beautifully, making this a perfect winter dish for a special dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, warmed
• 1 cup pumpkin puree
• 1/2 cup dry white wine
• 1 teaspoon ground sage
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
3. Pour in the white wine, stirring constantly until it is absorbed.
4. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently until each ladleful is absorbed before adding the next. This process should take about 20-25 minutes.
5. Once the rice is creamy and al dente, stir in the pumpkin puree, ground sage, and Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately, garnished with fresh parsley.

This pumpkin risotto is the epitome of comfort food. The creamy texture and rich flavors make it an elegant dish for winter gatherings or family dinners. The addition of pumpkin not only enhances the flavor but also provides a nutritional boost, making this dish both delicious and wholesome. Pair it with a crisp salad for a complete meal that will leave everyone satisfied.

Pumpkin and Spinach Quiche

This pumpkin and spinach quiche is a savory delight that showcases the combination of flavors in a flaky crust. It’s perfect for brunch or a light dinner, providing a great way to enjoy the seasonal goodness of pumpkin and greens.

Ingredients:

• 1 pre-made pie crust
• 1 cup pumpkin puree
• 1 cup fresh spinach, chopped
• 3 large eggs
• 1 cup heavy cream
• 1 cup shredded cheese (cheddar or feta)
• 1 teaspoon garlic powder
• 1/2 teaspoon nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and prick the bottom with a fork.
2. In a mixing bowl, whisk together the pumpkin puree, eggs, and heavy cream until smooth. Add the garlic powder, nutmeg, salt, and pepper.
3. Stir in the chopped spinach and shredded cheese until well combined.
4. Pour the pumpkin mixture into the prepared pie crust, spreading it evenly.
5. Bake for 40-45 minutes, or until the quiche is set and the top is lightly golden.
6. Let it cool for a few minutes before slicing and serving.

This pumpkin and spinach quiche is not only beautiful but also packed with nutrients. The creamy pumpkin filling combined with the earthy spinach creates a delicious balance of flavors, while the flaky crust adds the perfect texture. It’s a fantastic dish for holiday brunches or even as a light dinner option during the winter months.

Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are a delightful treat that combines the warm flavors of pumpkin with the sweetness of chocolate. They make for a perfect breakfast or snack, bringing a touch of sweetness to your winter mornings.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, mix together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the chocolate chips.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving.

These pumpkin chocolate chip muffins are a delicious way to enjoy the flavors of fall. The combination of pumpkin and chocolate is a match made in heaven, providing a rich, moist muffin that’s perfect for breakfast or a sweet snack. They are easy to make and freeze well, allowing you to enjoy a taste of autumn throughout the winter months.

Pumpkin and Apple Cider Muffins

These pumpkin and apple cider muffins are a delightful combination of sweet and spicy flavors, perfect for enjoying on a brisk winter morning. The addition of apple cider adds a refreshing twist, while the pumpkin keeps the muffins moist and tender.

Ingredients:

• 1 cup pumpkin puree
• 1 cup apple cider
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• Optional: cinnamon sugar for sprinkling

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mix together the pumpkin puree, apple cider, granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full. If desired, sprinkle a little cinnamon sugar on top of each muffin.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.

These pumpkin and apple cider muffins are not only easy to make but also incredibly satisfying. The combination of flavors brings the essence of fall right into your kitchen, making them perfect for breakfast, brunch, or a cozy afternoon snack. Enjoy them warm with a pat of butter for an extra treat!

Pumpkin Pasta with Sage Brown Butter

This pumpkin pasta with sage brown butter is a gourmet dish that brings together the earthy flavors of pumpkin and the aromatic scent of sage. It’s a simple yet elegant meal that’s perfect for a comforting winter dinner.

Ingredients:

• 12 oz pasta (such as fettuccine or penne)
• 1/2 cup pumpkin puree
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 6 tablespoons unsalted butter
• 10 fresh sage leaves
• Additional Parmesan cheese for serving

Instructions:

1. Cook the pasta according to package instructions in salted water until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. In a large skillet over medium heat, melt the butter until it begins to foam. Add the sage leaves and cook for about 2-3 minutes until the butter turns golden brown and the sage becomes crispy. Remove the sage and set aside.
3. In the same skillet, add the pumpkin puree, heavy cream, nutmeg, and reserved pasta water (start with 1/2 cup) to create a sauce. Stir well and let it simmer for about 3-5 minutes until heated through. Season with salt and pepper.
4. Toss the cooked pasta in the pumpkin sauce until well coated. If the sauce is too thick, add more pasta water until the desired consistency is reached.
5. Serve topped with crispy sage leaves and additional Parmesan cheese.

This pumpkin pasta with sage brown butter is a perfect winter dish that is both comforting and sophisticated. The nutty flavor of brown butter paired with sage complements the pumpkin beautifully, creating a rich and savory sauce that clings to the pasta. It’s an impressive dish for entertaining or a cozy night in, sure to impress anyone at your table.

Pumpkin Coconut Curry

This pumpkin coconut curry is a vibrant and flavorful dish that combines the sweetness of pumpkin with the richness of coconut milk. It’s a comforting vegan option that warms you up on cold winter nights, making it a perfect choice for those looking for a hearty meal.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 can (15 oz) pumpkin puree
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (optional for heat)
• 2 cups kale or spinach, chopped
• Salt and pepper to taste
• Cooked rice or quinoa for serving

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute.
2. Add the pumpkin puree, coconut milk, vegetable broth, curry powder, cumin, turmeric, and cayenne pepper (if using). Stir to combine and bring to a simmer.
3. Let the curry simmer for about 15-20 minutes, allowing the flavors to meld. Add the chopped kale or spinach and cook for an additional 5 minutes until wilted.
4. Season with salt and pepper to taste. Serve over cooked rice or quinoa.

This pumpkin coconut curry is not only packed with flavor but also provides a healthy and satisfying meal. The combination of spices, creamy coconut milk, and pumpkin creates a dish that’s both comforting and nourishing. It’s a wonderful way to enjoy the seasonal bounty of pumpkins while indulging in the exotic flavors of curry, making it a great addition to your winter meal rotation.

Pumpkin Chili

This hearty pumpkin chili is a warming dish that combines the traditional flavors of chili with the unique sweetness of pumpkin. Packed with beans, spices, and pumpkin, this chili is a perfect one-pot meal for cold winter evenings.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) pumpkin puree
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: sour cream, avocado, cilantro, or cheese

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
2. Add the bell pepper and cook for an additional 3-4 minutes until softened.
3. Stir in the black beans, pumpkin puree, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes, allowing the flavors to meld.
5. Serve hot, topped with sour cream, avocado, cilantro, or cheese, if desired.

This pumpkin chili is the perfect comfort food for chilly nights. It’s filling and packed with protein from the beans, while the pumpkin adds a subtle sweetness and creamy texture. Not only is it delicious, but it also offers a healthy twist on traditional chili, making it a satisfying and nutritious meal. Pair it with cornbread for a cozy dinner that warms the soul.

Pumpkin Bread Pudding

This pumpkin bread pudding is a delightful dessert that transforms stale bread into a warm, custardy treat. With the addition of pumpkin and warm spices, it’s a perfect way to indulge in the flavors of fall and winter.

Ingredients:

• 6 cups cubed day-old bread (such as challah or brioche)
• 1 cup pumpkin puree
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• Optional: powdered sugar or whipped cream for serving

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the pumpkin puree, eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
3. Add the cubed bread to the mixture and gently stir until the bread is fully coated. Let it sit for 10-15 minutes to soak up the liquid.
4. Pour the bread mixture into the prepared baking dish, spreading it evenly. Bake for 40-50 minutes, or until the top is golden brown and the custard is set.
5. Allow to cool slightly before serving. Dust with powdered sugar or serve with whipped cream if desired.

This pumpkin bread pudding is a comforting dessert that brings together the richness of pumpkin with the satisfying texture of bread. It’s an ideal way to end a winter meal, with warm spices and a creamy custard that envelops the bread. It’s a fantastic dish for holiday gatherings, and leftovers (if there are any) can be enjoyed for breakfast!

Pumpkin Soup with Crispy Chickpeas

This pumpkin soup is a creamy, velvety dish that is as nutritious as it is delicious. The addition of crispy chickpeas adds a delightful crunch and protein boost, making this soup a complete meal for those cold winter days.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups pumpkin puree (fresh or canned)
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Optional toppings: pumpkin seeds, fresh herbs, or a drizzle of olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute.
2. Add the pumpkin puree and vegetable broth, stirring to combine. Bring to a simmer and let cook for about 15 minutes. Season with cumin, cinnamon, salt, and pepper to taste.
3. While the soup is cooking, preheat the oven to 400°F (200°C). Spread the drained chickpeas on a baking sheet and toss with olive oil, salt, and pepper. Roast for 20-25 minutes, or until crispy.
4. Use an immersion blender or a regular blender to puree the soup until smooth. If you prefer a thinner consistency, add more broth or water.
5. Serve the soup hot, topped with crispy chickpeas and any additional toppings of your choice.

This pumpkin soup with crispy chickpeas is the epitome of comfort food, perfect for warming you up during the winter months. The creamy soup is rich and flavorful, while the chickpeas provide a satisfying crunch that contrasts beautifully with the smooth texture of the soup. It’s a nutritious option that can be enjoyed as a light lunch or dinner, and it’s sure to impress your family and friends.

Pumpkin Risotto with Sage

This creamy pumpkin risotto is a luxurious dish that beautifully combines the earthy flavors of pumpkin with the aromatic essence of sage. It’s a perfect comfort food for winter, rich in flavor and texture.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup pumpkin puree
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 10 fresh sage leaves, chopped (or 1 teaspoon dried sage)
• Salt and pepper to taste
• Optional: additional Parmesan for serving

Instructions:

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the Arborio rice, cooking for another minute until the rice is lightly toasted.
4. If using, pour in the white wine and cook until it has mostly evaporated.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 20-25 minutes, or until the rice is al dente.
6. Stir in the pumpkin puree, chopped sage, and Parmesan cheese. Season with salt and pepper to taste, and let it cook for another 2-3 minutes until heated through.
7. Serve hot, garnished with additional Parmesan and sage if desired.

This pumpkin risotto is a warming and satisfying dish that elevates the comforting nature of risotto. The creamy texture and rich flavors make it a perfect choice for special occasions or cozy weeknight dinners. Each bite is infused with the sweet, earthy taste of pumpkin and the savory essence of sage, creating a delightful harmony on your palate.

Pumpkin Spice Granola

This homemade pumpkin spice granola is a delightful way to start your day. Packed with oats, nuts, and warm spices, it’s perfect for topping yogurt, enjoying with milk, or snacking on its own.

Ingredients:

• 3 cups rolled oats
• 1 cup nuts (such as pecans or walnuts), chopped
• 1/2 cup pumpkin seeds
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup maple syrup or honey
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• Optional: dried fruits or chocolate chips for mixing in

Instructions:

1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats, chopped nuts, pumpkin seeds, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk together the maple syrup, pumpkin puree, and melted coconut oil until smooth.
4. Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
5. Spread the granola mixture onto the prepared baking sheet in an even layer.
6. Bake for 25-30 minutes, stirring halfway through, until golden brown. Keep an eye on it to prevent burning.
7. Remove from the oven and let it cool completely. Once cooled, mix in any dried fruits or chocolate chips if desired.

This pumpkin spice granola is a fantastic way to bring seasonal flavors to your breakfast routine. It’s crunchy, satisfying, and incredibly versatile, allowing you to customize it to your taste. Not only does it fill your home with a warm, inviting aroma while baking, but it also provides a nutritious start to your day, packed with fiber and healthy fats.

Pumpkin and Feta Stuffed Peppers

These pumpkin and feta stuffed peppers are a colorful and flavorful dish that combines the sweetness of pumpkin with the tanginess of feta cheese. They’re a great way to enjoy a healthy meal packed with nutrients and vibrant flavors.

Ingredients:

• 4 bell peppers (any color)
• 2 cups pumpkin puree
• 1 cup cooked quinoa or rice
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional: chopped nuts for crunch

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a large bowl, combine the pumpkin puree, cooked quinoa or rice, feta cheese, parsley, oregano, garlic powder, salt, and pepper. Mix until well combined.
3. Drizzle the insides of the bell peppers with olive oil, then spoon the pumpkin mixture into each pepper, packing it in gently.
4. Place the stuffed peppers upright in a baking dish. If desired, sprinkle some chopped nuts on top for added crunch.
5. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and slightly charred.

These pumpkin and feta stuffed peppers are not only visually appealing but also a delightful medley of flavors and textures. The sweetness of the pumpkin pairs beautifully with the salty feta, while the peppers provide a satisfying crunch. They make for a perfect main dish or a colorful side, ideal for winter gatherings or a healthy weeknight meal. Enjoy them warm, and relish the comforting blend of flavors in every bite!

Note: More recipes​ are coming soon!