Check out this butternut squash and blue cheese salad and Mexican inspired pumpkin soup. When it comes to “pumpkin season” thoughts come to mind of pumpkin cakes, lattes, bars, pie, ect. but I also want to share two of my favorite recipes that use this fall vegetable in a savory way which I love! I hope that they inspire you to get back to this vegetable’s real basics. It tastes great without all the sugar and cinnamon!
These recipes would also make some beautiful plates for your Thanksgiving holiday! Pumpkin provides a lot of health benefits, it is rich in vitamin A and beta carotene and fiber!
Southwestern Pumpkin Soup
This recipe can be made from winter squash in addition to pumpkin. Most recipes using the fall jewels are often a little on the sweet side, but this soup is savory and spicy! You could also mix winter squash in it, so it becomes a pumpkin butternut squash soup.
Makes 6-7 serving.
4 cups roasted pumpkin
4 1/2-5 cups of vegetable broth
1 tablespoon olive oil
2 cups chopped onions
2 poblano peppers, seeded
2 large cloves garlic, minced
1-1 1/2 teaspoon salt
2 tablespoon chile powder
1 tablespoon freshly ground cumin
3-4 tablespoon lime juice
Fresh ground pepper to taste
Toppings: toasted pumpkin seeds, chopped cilantro, Greek yogurt
Peel and toss pumpkin in small amount of olive oil and roast on cookie sheet at 425 degrees until it is soft and begins to caramelize.
Allow pumpkin to cool and blend it into a puree.
In a large stock pot saute onions until they begin to soften. Chop poblano peppers and add them to the pot. Add chile powder, cumin and garlic. Add broth and pureed pumpkin/squash.
Allow soup to simmer for 30 minutes.
Serve soup in bowls and add toppings.
Roasted Butternut, Blue Cheese, Pear & Arugula Salad
Ok, I know that butternut squash technically not pumpkin, but you could use pumpkin instead and this recipe is just too good not to share.This is a salad from my new book, Farm Fresh Nutrition: Eating Green and Clean. Supporting Your Local Economy. You can find most of ingredients for it locally during the fall and winter.
Makes 4 servings
1 large butternut squash, seeded, peeled, and cut into one inch cubes, or other squash you have on hand
1 tablespoon olive oil
1 tablespoon fresh rosemary from the garden
Salt and pepper
4 cups arugula
2 medium pears
1-2 tablespoon blue cheese or goat cheese
1-2 tablespoon pecans
2 pounds arugula
Preheat oven to 400 degrees as you seed, peel and chop squash into one inch cubes.
Roast squash tossed with one tablespoon of olive oil for about 30 minutes until it gets soft and begins to caramelize.
In a small pan add pecans in oven and toast for 5 minutes.
Take out and let cool. While the squash is roasting, wash arugula well, drain and add to a large shallow bowl.
Make dressing with balsamic vinegar, mustard, olive oil, chopped fresh rosemary, salt and pepper.
After squash is finished allow to cool slightly and add on top of arugula.
Drizzle with dressing and top with crumbled goat cheese and toasted pecans.
I hope that you get a chance to make this savory Mexican inspired soup and this butternut squash blue cheese salad that have a special place at my fall table! As an Asheville Registered Dietitian Nutritionist, I love helping others find delicious recipes using seasonal ingredients that provide some health benefits also! I have a lot of menu and recipe ideas for the holidays on the Vine Ripe Nutrition blog! I hope that you find lots of tasty things that you will love. You can find out a little more about me here!
If you are into pumpkin recipes, you may also enjoy these winter squash recipes!