Pumpkin Recipes

15 Oct

We are definitely on a gourd kick at our house. And our favorite of all the gourds is pumpkin. Put it in everything — breads, pies, cookies, coffees, beers, stews, curries, pasta sauces — and I’m a happy girl. One of my favorite pumpkin dinner recipes is cheese ravioli with leeks and mushrooms in an easy, creamy, nutty pumpkin cream sauce.  In the interest of saving time I always use canned mashed pumpkin — though if you have the time and patience to break down your own pumpkin, I’m sure it would taste even more amazing.


  • 18 ounces frozen cheese ravioli
  • 1/2 cup butter (1/4 lb), divided in half
  • 1 large leek, chopped
  • 12 oz mushrooms (I like porcini or baby bellas)
  • 1/2 cup half and half
  • 1/4 cup whole milk
  • 1/2 cup pumpkin puree
  • 1/2 cup parmesan cheese, grated
  • salt and pepper
  • 1 tsp nutmeg or sage (cook’s choice!)
  • fresh chopped parsley for garnish


  1. Prepare ravioli according to package directions. Drain and set aside, keep warm.
  2. Melt half of the butter (1/4 cup) in a skillet over medium heat. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are browned and tender. Set aside.
  3. Melt remaining butter (1/4) in a medium-sized pot over medium heat. Add leeks, season with salt and pepper. Cook until softened.
  4. Stir in pumpkin and herb of choice (nutmeg or sage) and heat through.
  5. Remove from heat, add milk and half and half. Stir to combine.
  6. Slowly add parmesan cheese, stirring continuously. Return to low heat for 1-2 minutes to warm through, continue stirring so sauce does not scald.
  7. To serve: Divide ravioli  and mushrooms between four plates. Smother with pumpkin alfredo sauce and garnish with 1/4 of the fresh chopped parsley.
Serves four.


Since the above recipe only required 1/2 cup of pumpkin from a 15-ounce can, and our cupboards were completely bare of cane sugar (I made this the day before big grocery shopping day), my old fallback of using bread as a vehicle for leftover vegetable ingredients wasn’t an option. Instead I scoured the internet for a quick pumpkin soup, and happened upon this recipe. To keep it savory, I used 1/2 tablespoon brown sugar instead of 1 tablespoon of cane sugar and added slightly more nutmeg and pepper. I also substituted leeks for the onion, since that’s what I had on hand. It was a big hit served with a nutmeg garnish alongside a snack platter of Manchego cheese, whole wheat crackers and beer jelly. And it only took 15 minutes to prepare!


One Response to “Pumpkin Recipes”

  1. Family Living 10/15/2011 at 10:08 am #

    Thanks for the recipe. I enjoyed today’s post very much.

    Check out this healthy recipe – Cheese Topped Vegetables

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