We love pumpkin desserts, but sometimes they can overshadow the more savory side of this wonderful, fleshy winter vegetable. These recipes highlight pumpkin’s hearty, filling potential to shine in savory dishes like Pumpkin Chickpea Curry and Mussel and Pumpkin Soup.
See the Recipe David Sawyer See the Recipe André Baranowski See the Recipe Richard Ross A much loved dish in Mexico’s Yucatán, this version has sesame seeds, pistachio nuts, and tomatillos. We suggest a glass of full-bodied white wine, such as a rich Chardonnay, to marry the flavors. Roger Sherman See the Recipe Christopher Boas This recipe proves that the flesh isn’t just for pies but makes a delicious soup as well. We found it best to use a heavy pumpkin, with thick flesh that keeps it intact during baking. See the recipe for Pumpkin Soup in a Pumpkin » Christopher Boas Don’t try to make this elegant soup with Halloween pumpkins. Instead, try kabocha squash, or Cinderella or cheese pumpkins, often available in autumn at farm stands and specialty markets. See the recipe for Light Mussel and Pumpkin Soup » Martin Schreiber Toasted pepitas (pumpkin seeds) give this vibrant Mexican-inspired pesto a warm, toasty flavor. Todd Coleman This classic Pueblan sauce is made with pumpkin seeds and tomatillos. Todd Coleman This earthy toasted pumpkin seed salsa, a specialty of the Yucatan, is rich, thick, and satisfying. Serve it with tortilla chips for dipping. See the recipe for Sikil P’ak » Todd Coleman This savory pumpkin soup is served in Haiti on January 1, the anniversary of Haiti’s liberation from France. Tequila Minsky
