Bright, sunny and incredibly healthy, pumpkin is a symbol of comfort and inspiration in the kitchen. It’s rich in vitamins A and C, fiber and antioxidants, and fits perfectly into the balanced vegan diet, helping to diversify the menu and fill it with the warmth of autumn aromas.
Pumpkin power: the taste of the season
But why exactly does it steal the spotlight every autumn:
- Harvest time of year. Pumpkins reach perfection in autumn — rich, fresh, and full of flavor.
- Soothing flavor. Perfect for cozy soups and hearty dishes.
- Health on a plate. Full of vitamins and fiber to keep you feeling great.
- Autumn glow. That deep orange color makes every dish festive.
- Tradition and joy. From Halloween lights to Thanksgiving pies — pumpkins define the season.
It’s more than food — it’s autumn’s cozy soul. That’s why vegan pumpkin recipes work so well: pumpkin adds creaminess and depth without any animal ingredients.
6 easy vegan pumpkin recipes: must-try flavors
When autumn arrives, we crave dishes that are warm and comforting. And it’s not just about sipping cocoa with marshmallows—these vegan pumpkin savory recipes are easy and perfect for brightening any dreary day.
Easy Vegan Pumpkin Soup
Ingredients:
- 60 g raw rice;
- 100 g chopped mushrooms;
- 1 tsp. paprika;
- 1 ½ tbsp. soy sauce;
- ½ tsp. garlic powder;
- 1 small pumpkin.
Peel the pumpkin, cut it into cubes and cook until soft. Add rice, mushrooms and spices. Simmer for 15–20 minutes until the rice is soft. Puree in a blender until creamy.
Simple Vegan Pumpkin Mains
Minimum effort – maximum taste. This dish is suitable for lunch or dinner, and its rosemary aroma will remind you of sunny autumn days.
Ingredients:
- 400 g pumpkin;
- 1 tbsp. coconut oil;
- ½ tsp. salt;
- ½ tsp. dried rosemary;
- a pinch of black pepper.
Cut the pumpkin into cubes, place on a baking sheet, drizzle with coconut oil, salt and sprinkle with rosemary. Bake at 200°C for about 25 minutes until golden brown.
Vegan Pumpkin Curry
This is a dish with an oriental character. Spicy, creamy and rich, it will impress even those who are usually indifferent to curry.
Ingredients:
- 300 g pumpkin;
- 1 can of chickpeas;
- 200 ml coconut milk;
- 1 tbsp. red curry paste;
- 1 tsp. turmeric;
- 1 tsp. olive oil;
- a handful of fresh spinach;
- salt and pepper to taste.
Fry the curry paste in oil, add chopped pumpkin and turmeric. Pour in coconut milk and simmer for 15 minutes. Add chickpeas and spinach, cook for another 5 minutes. Serve with rice or flatbreads.
Pumpkin Pasta
If you love creamy pasta but without dairy products, this recipe is for you. The sauce is velvety and surprisingly rich.
Ingredients:
- 200 g paste
- 250 g pumpkin
- 2 cloves of garlic
- 100 ml almond milk
- 1 tsp. olive oil
- salt and pepper to taste
Boil the pasta until al dente. Fry the garlic in a frying pan, add chopped pumpkin and a little water. Simmer until soft, grind in a blender with almond milk. Mix with pasta and heat.
Pumpkin Risotto
Classic Italian cuisine with a vegan twist. It is delicious, warming, and creamy food for cozy evenings.
Ingredients:
- 150 g rice;
- 250 g pumpkin;
- 1 l vegetable broth;
- 1 onion;
- 1 tsp. olive oil;
- pinch of nutmeg;
- salt and pepper to taste.
Fry the onion in oil until soft. Add rice and stir. Gradually pour in the hot broth, stirring constantly. After 10 minutes, add boiled pumpkin puree and nutmeg. Cook until creamy.
Pumpkin Lasagna
An easy, healthy and filling alternative to classic lasagna. Delicate layers of pumpkin and vegan bechamel create a harmony of flavors.
Ingredients:
- 9 sheets of lasagna;
- 400 g pumpkin;
- 150 g spinach;
- 300 ml oat/coconut milk;
- 2 tbsp. flour;
- 1 tbsp. vegetable oil;
- salt, pepper, nutmeg.
Stuffed Pumpkin
A real decoration for any table. The inside is a flavorful mixture of quinoa, mushrooms and vegetables, and the outside is a golden, baked pumpkin shell.
Ingredients:
- 1 small pumpkin;
- 100 g quinoa;
- 100 g mushrooms;
- 1 carrot;
- ½ onion;
- 1 tbsp. soy sauce;
- Salt and pepper to taste.
Cut the pumpkin in half and remove the seeds. Boil the quinoa. Fry mushrooms, carrots and onions, add soy sauce and quinoa. Fill the pumpkin halves with the filling and bake for 40 minutes at 180°C.
Tips for simple savory pumpkin cooking
Eager to bring the heartwarming taste of autumn to every bite? Follow these easy tips, and your cooking will be fragrant, flavorful, and full of fall magic:
- Choose a pumpkin that is dense and bright orange.
- Use spices: paprika, nutmeg, rosemary, thyme.
- For baking, cut into cubes of equal size.
- Store leftovers in the refrigerator for up to 3 days and add a little butter or vegetable milk when reheating.
Pumpkin is more than an ingredient: it brings the warmth, comfort, and brightness of fall to your plate. These vegan pumpkin recipes are simple, healthy, and inspire cozy, flavorful meals that will keep you warm and happy on chilly days.
Author
Alexandra Mukhina
Content writer on https://rythmoftheworld.com Experienced linguist and translator with a knack for crafting and refining diverse content. My goal is to produce engaging, informative texts that captivate readers. Passionate about reading, music, traveling, and exploring new avenues of personal growth.
