3 pumpkin recipes with 3 ingredients

Autumn is in full swing, and with it comes an endless array of pumpkin recipes popping up everywhere. Don’t worry—I’m not here to flood you with yet another recipe for pumpkin spice latte or pumpkin bread, which seems to be baking in every household. Instead, I’ll show you three unique, simple, and absolutely irresistible recipes that you’ll want to add to your pumpkin repertoire. 🎃

Pumpkin is close to my heart. Every year, I eagerly await pumpkin season, and while I love experimenting with new recipes, these three quick and delicious recipes are my go-tos that I always come back to.

When it comes to pumpkin varieties, I have a clear favorite: onion squash. In my opinion, it has the most distinct and best flavor, but I’ll admit it’s also partly because you don’t have to peel it, which makes it super quick to prepare. But if you have butternut squash on hand, which is available almost everywhere, feel free to use it—all these recipes will taste amazing with it too.

So, let’s get started!

Roast the Pumpkin: The First Step for All Three Recipes

Before diving into the individual recipes, start by roasting the pumpkin. Cut it into pieces, season with a bit of salt, toss with a little olive oil, and bake at 200°C until tender (about 20–30 minutes). This simple step brings out the pumpkin’s natural sweetness and makes it the star of every recipe.

1 – Pumpkin Muffins

These muffins are somewhere between savory and sweet. You can “nudge” them one way or the other with spices—try cinnamon if you want a sweeter touch, or cumin or garam masala if you want to go savory. They’re super versatile—I use them for breakfast, as a snack, or even pack them up for a lunch on the go.

They also freeze well, so you can make a batch and pull them out as needed.

What You’ll Need:

• 200g roasted pumpkin

• 3 eggs

• 200g cottage cheese or ricotta

Instructions:

1. Blend all ingredients in a mixer until smooth.

2. Fill a muffin tray right to the top (silicone muffin cups work best for easy removal).

3. Bake at 180°C for 15-20 minutes until the muffins are firm and golden.

Enjoy these muffins as a handy autumn treat!

2 – Easy Salad

This is a simple salad that I love, partly because of its colors—the combination of orange, green, and red always lifts my spirits, especially on gray autumn days. The salad is great on its own as a light meal, appetizer, or side dish, but you can turn it into a more filling meal by adding beans.

What You’ll Need:

• 200g roasted pumpkin

• 100g sun-dried tomatoes + 3 tablespoons of the oil from them

• 60g coriander or another herb (like parsley if you’re not a fan of coriander)

Instructions:

1. Coarsely blend the sun-dried tomatoes, oil, and herbs in a small mixer.

2. Add the mixture to the roasted pumpkin and toss to combine.

3. And it’s ready! If you want a heartier version, add butter beans for extra substance.

Enjoy this vibrant, mood-boosting salad!

3 – Hearty Soup

Yes, I know. Pumpkin soup is a bit “overdone” at this point. There are so many versions online, but for me, simplicity is key. This version is simply timeless. Just three ingredients, minimal effort, and yet so creamy and nurturing.

What You’ll Need:

• 1/2 pumpkin (preferably onion squash)

• 1 can of coconut milk

• 1 cup of red lentils

Instructions:

1. Blend the roasted pumpkin with the coconut milk and about 400 ml of water until smooth.

2. Pour the mixture into a pot, add rinsed lentils, and cook for about 15 minutes, until the lentils are completely soft.

3. Adjust the consistency to your liking—I prefer it super thick, but you can add water to thin it out to your desired texture.

Tip: This is the perfect meal to take in a thermos for an autumn walk. Hot soup in the great outdoors? For me, that’s the highlight of the season.

So, what do you think? Have you picked a favorite, or do you want to try all three? Let me know in the comments what you think of pumpkin, and feel free to share your own tried-and-true recipes. 🎃