The 3 Best Dinner Recipes with Pumpkin

September 22, 2018
Pumpkin is the ideal vegetable for any dish you have in mind. It's a nutritious food that will satisfy your hunger until bedtime.

There are many ways to make dishes that will keep them from getting monotonous, from the thousands of combinations that exist to using different culinary instruments. You just have to let your imagination and creativity run a little, and your meals will never be the same!

Pumpkin is the perfect food to make many recipes. Thanks to its versatile texture, its sweet taste and its aroma, many chefs around the world use it in their preparations.

Also, it’s rich in antioxidants that fight the action of free radicals, as well as vitamin C and lycopene. Because of its high beta-carotene content, it helps our eye healthy, eliminates fats and prevents constipation.

Three Recipes with Pumpkin

1.Pumpkin spaghetti

Pumpkin Spaghetti

For this recipe, you’ll need to use a special tool to give the pumpkin the shape of spaghetti. It is called a spiraler and you can buy it at a lot of places, like shops that specialize in gastronomy.


  • 1/2 small pumpkin (900 g)
  • 1/2 cup of mushrooms (50 g)
  • 4 cloves of garlic
  • 1 tablespoon of pepper (15 g)
  • 2 tablespoons of salt (30 g)
  • 1/2 tablespoon of oregano (8 g)
  • 1 tablespoon of olive oil (15 ml)


  1. First, peel, wash and cut the pumpkin in half. 
  2. Then, use the spiraler to shape the pumpkin like spaghetti.
  3. Then, saute the pumpkin spirals and the mushrooms in a skillet over medium heat. This will take about 10 minutes.
  4. Then, add the ingredients one by one and stir well so that the flavors mix. 
  5. Lastly, remove from the flame, let it cool and enjoy a delicious spaghetti pumpkin dish at home. You can add a little Parmesan cheese if you’d like.

2. Pumpkin salad

If you don’t like eating heavy dishes at night, a salad is the best option for you. This recipe not only uses the pumpkin as its main ingredient, but also as the dressing.

We hope you enjoy it!



  • 1/2 pumpkin (900 g)
  • 1 avocado
  • A head of broccoli without the stalk
  • 1/2 onion
  • 1/4 cup goat cheese (50 g)
  • 3 tablespoons of olive oil (45 ml)
  • 1 cup of vegetable broth
  • 2 glasses of water (400 ml)


  • First, peel, wash and cut the pumpkin into small pieces. Use a little more than half for the dressing and the remaining part for the salad.
  • Then, put them over low heat to boil along with the broth and olive oil. When it starts to boil, take it off the flame, let it cool, drain, and put it in the blender with a little water so that it gets creamy.
  • Next, cut the onion julienne style, the broccoli into small pieces and dice the avocado. Put the ingredients in a bowl with the previously chopped pumpkin.
  • Mix the ingredients well and add the goat cheese.
  • Last, spread the pumpkin cream dressing over your salad and enjoy.

3. Pumpkin cream

This recipe also counts as a light dish at dinner time. It very easy to make and uses ingredients that you will already have at hand. And, even though it is low in calories and carbohydrates, it will keep you full until bedtime. 

recipes with pumpkin


  • 1/4 pumpkin (400 g)
  • 1/2 glass skim milk (100 ml)
  • 2 tablespoons cornstarch (30 g)
  • 1/2 stalk of leek
  • 2 tablespoons of salt (30 g)
  • 1 tablespoon of pepper (15 g)
  • 1/2 tablespoon of coriander (to garnish) (8 g)
  • 1/2 glass water (100 ml)


  1. First, peel, cut and wash the pumpkin well. The pieces can be cut medium size.
  2. Then, put the pumpkin, water and milk on to boil.
  3. When it softens, take it off the flame, let it cool, and drain it a little.
  4. Then, put it in the blender. To get a creamy consistency, use a bit of the same liquid that you cooked the pumpkin in.
  5. Last, serve and garnish with the coriander. Enjoy a light and delicious pumpkin cream.
  • Kim MY, Kim EJ, Kim YN, Choi C, Lee BH. Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts. Nutr Res Pract. 2012;6(1):21–27. doi:10.4162/nrp.2012.6.1.21
  • Roe LS, Meengs JS, Rolls BJ. Salad and satiety. The effect of timing of salad consumption on meal energy intake. Appetite. 2012;58(1):242–248. doi:10.1016/j.appet.2011.10.003
  • Yadav, M., Jain, S., Tomar, R., Prasad, G. B. K. S., & Yadav, H. (2010). Medicinal and biological potential of pumpkin: An updated review. Nutrition Research Reviews23(2), 184–190.