10 Savory Pumpkin Recipes for Fall

If you have a can of pumpkin sitting in your pantry and want to make something other than pie, you’re in the right place. Pumpkin isn’t just for sweet treats—it brings cozy fall flavor, creamy texture, and a little earthy richness to savory dishes, too.

From comforting dinners like Easy Pumpkin Lasagna to cozy bowls of Pumpkin Tomato Soup, these recipes prove pumpkin can do a lot more than dessert. So grab that can from the back of the pantry and turn it into something warm, savory, and perfect for fall.

01 of 10

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“This recipe gives you all the lush, cheesy appeal of a lasagna you spent hours making, with much less work than you’d expect. Using a convenient can of pumpkin purée means all the vegetable prep is done—all that’s left is to sauté an onion. Unlike a tomato sauce, which often requires a long simmer, the sauce for this lasagna is ready in minutes.” —Robin Asbell, Recipe Developer

02 of 10

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“I love serving this soup with a garnish of freshly chopped parsley, a drizzle of olive oil, and sometimes a drizzle of extra cream and a few extra cracks of black pepper. I also love to pair it with a classic grilled cheese sandwich, some warm garlic bread or breadsticks, or a handful of crunchy croutons.” —Annika Panikker, Recipe Developer

03 of 10

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“Despite my affinity for pumpkin pie, my ambitions for baking often exceed my available time, leaving me with a glut of canned pumpkin on hand. Puréed squash is a fantastic sauce for pasta, and using it in a pasta bake like this one offers the bonus of tons of crispy, crunchy bits from a little time under the broiler.” —Lou Perseghin, Recipe Developer

04 of 10

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“If you’re only picking up canned pumpkin to make pumpkin pie, think again. The convenient product is great for adding body, a bit of creaminess, and a lightly sweet, squashy flavor to dishes and sauces. One of my favorite ways to use pumpkin purée is in chili. In fact, it genuinely upgrades chili.” —Laurel Randolph, Simply Recipes Editor

05 of 10

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“This bread is great with both sweet and savory toppings—serve it alongside a harvest-themed board filled with cheeses, nuts, dried fruits, and jams. It’s also great for dipping into soups, and leftovers make delicious French toast.” —Hannah Dela Cruz, Recipe Developer

06 of 10

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“The soup is creamy enough just with the pumpkin purée and stock that it doesn’t need added cream or milk, though some crema fresca or sour cream is a soothing addition as a garnish to balance the heat of the chipotles.” —Elise Bauer, Founder

07 of 10

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“I like to bloom the spices in oil first because it helps to deepen their flavor. I let all of that cook for a few minutes to give the pumpkin some oomph before slathering the mixture over a stack of store-bought tostadas.” —Sara Haas, Recipe Developer

08 of 10

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“Don’t be intimidated by roasting your own pumpkin! It’s easy, and the flavor is more interesting than canned pumpkin purée. Look for sugar pumpkins or Japanese kabocha pumpkins to roast. The kind of pumpkins sold at most grocery stores for carving into jack o’lanterns are not meant for cooking, so read the labels carefully.” —Elise Bauer, Founder

09 of 10

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“While I sometimes make risotto the ‘hard way,’ I reserve it for special occasions. When I’m making dinner for just my family, I almost always use the oven method. It’s a dish everyone will happily eat, and it’s a fairly hands-off side that still feels special.” —Molly Adams, Recipe Developer

10 of 10

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“This soup comes together quickly, and has warm notes of ginger, curry, cumin, coriander, and black pepper. Great flavor additions that enhance, not detract, from the pumpkin. What gives the soup its heat? Not chile peppers this time, but some freshly minced ginger. I love the zing ginger brings to the soup.” —Elise Bauer, Founder

Read the original article on Simply Recipes