Healthy Pumpkin Recipes


Photo by Claire Blakeley

Pumpkin Soup is a classic autumn meal that is super simple to make.

Did you know that over a billion pounds worth of pumpkins are thrown out after Halloween every year? Although it may seem difficult to find a new use for your pumpkins after the season is over, they can easily be transformed into a healthy snack or dinner. Here are a few delicious and simple recipes to give your pumpkins a new life:

Stuffed Pumpkin

This classic dinner is a favorite of mine because of its savory and unique flavor. But what makes this recipe even better is that it preserves the pumpkin’s shell as a bowl, making it a festive addition for a Thanksgiving meal.


· 1 cheese pumpkin

· 1 baguette, cubed

· 4 tbsp extra-virgin olive oil

· 1 shallot, minced

· 2 cloves garlic, minced

· 2 cups crème fraîche

· 2 cups Gruyere cheese, grated

· 4 tsp kosher salt

· ¾ cup sage leaves and chives, chopped

· 1 lemon, zested


1. Cut a baguette into squares and drizzle olive oil on them. Put them in the oven at 350 degrees for 8 minutes

2. Wash and carve the pumpkin, leaving only the shell.

3. Sautee shallots in a pan with olive oil and garlic for one minute. Add the shallots and garlic to the crème fresh.

4. Line the bottom of the pumpkin with the cubes of bread. Then spoon in the crème fresh, and top it with grated Gruyere cheese. Repeat this step until the pumpkin is full.

5. Rub the pumpkin in olive oil, replace its steam, and then wrap it in aluminum foil.

6. Put the pumpkin in the oven at 425 degrees for an hour to an hour and a half.

7. Check to see if the pumpkin is done by slicing a knife into the shell. If the knife cuts through the shell smoothly, its done.

8. Mix the inside of the pumpkin and add sage leaves, chives, and lemon zest.

9. Scope and serve.


Pumpkin Soup

Pumpkin soup is the perfect meal for a cozy fall day and is very simple to prepare, making it a great option to save leftover pumpkins with.


· 1 Tbsp of Extra-virgin olive oil

· 1 large chopped onion

· 4 minced cloves of garlic

· 1 pumpkin

· 4 cups of Vegetable broth


1. In a pot, heat oil over medium heat and add onion and garlic until they are golden.

2. Scrape out the inside of the pumpkin, removing the seeds.

3. Add the pumpkin and broth to the pot and cook it until it boils

4. Pour the pumpkin and broth into a blender, and blend until the contents are smooth.

5. If you would like, add cream.


Pumpkin Muffins:

Muffins make for a great breakfast or snack, and for autumn mornings, these muffins are perfect.


· 2-1/4 cups of all-purpose baking flour

· 1 teaspoon of baking soda

· 1 teaspoon of pumpkin pie spice

· 2 large eggs

· 2 cups of sugar

· 1 pumpkin

· ½ cup of canola oil


1. Preheat oven to 400°.

2. Carve the pumpkin and scrape out the inside, removing the seeds. Place the contents of the pumpkin in a blender and blend until the pumpkin is smooth.

3. In a bowl, combine the baking flour, baking soda, sugar, and pumpkin pie spice.

4. Add the pumpkin and oil and mix.

5. Fill muffin cups three-fourths full.

6. Bake for 18-22 minutes.