Make the most of pumpkin season with these 5 hearty vegan recipes

Pumpkin season has a way of sneaking up on us. One moment, it’s late summer, and the next thing you know, coffee shops are decked out in orange and cinnamon, farmers’ markets are stacked with gourds, and everyone seems to be baking.

But pumpkin deserves more than a latte cameo. This earthy, nutrient-packed squash can carry a meal—rich in fiber, beta-carotene, and cozy fall flavor that tastes like comfort in a bowl.

I’ve pulled together five hearty vegan recipes that highlight pumpkin in all its savory and sweet glory. They’re approachable, filling, and perfect for sharing with friends or savoring solo while watching the leaves change.

So grab a can (or better yet, roast your own) and let’s dive in.

1. Creamy pumpkin coconut curry

Few things beat the warmth of curry when the evenings turn chilly. Pumpkin adds a velvety sweetness that pairs beautifully with spices, while coconut milk ties everything together with richness.

Ingredients (serves 4):

• 1 tbsp coconut oil

• 1 yellow onion, diced

• 3 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 2 tbsp red curry paste (check vegan-friendly brands)

• 2 cups pumpkin puree (canned or roasted fresh)

• 1 can (14 oz) coconut milk

• 1 cup vegetable broth

• 1 red bell pepper, sliced

• 1 zucchini, chopped

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 cups fresh spinach

• 1 tbsp soy sauce or tamari

• Juice of 1 lime

• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until fragrant, about 3 minutes.

2. Stir in red curry paste and cook for another minute.

3. Add pumpkin puree, coconut milk, and vegetable broth. Stir until smooth.

4. Toss in bell pepper, zucchini, and chickpeas. Simmer for 15–20 minutes until vegetables are tender.

5. Stir in spinach, soy sauce, and lime juice. Adjust seasoning as needed.

6. Serve hot over jasmine rice, garnished with cilantro.

This curry is comforting but light enough for a weeknight dinner. The pumpkin’s natural sweetness softens the spice, making it approachable for a crowd while still exciting enough for your taste buds.

2. Savory pumpkin chili

Have you ever thought of adding pumpkin to chili? It sounds unusual, but the pumpkin brings depth, creaminess, and just a hint of sweetness that balances the spice. It also makes the chili thick and hearty—the kind that practically hugs you from the inside.

Ingredients (serves 6):

• 1 tbsp olive oil

• 1 large onion, diced

• 1 green bell pepper, chopped

• 3 garlic cloves, minced

• 2 cans (15 oz each) black beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (28 oz) crushed tomatoes

• 2 cups pumpkin puree

• 2 cups vegetable broth

• 2 tbsp chili powder

• 1 tsp smoked paprika

• 1 tsp cumin

• Salt and pepper, to taste

• Optional toppings: avocado, vegan sour cream, chopped scallions

Instructions:

1. Heat olive oil in a large pot. Add onion, bell pepper, and garlic; cook until softened.

2. Stir in spices and toast for about 1 minute.

3. Add beans, tomatoes, pumpkin puree, and broth. Mix well.

4. Bring to a boil, then reduce to simmer for 30–40 minutes, stirring occasionally.

5. Adjust seasoning and serve with your favorite toppings.

This dish tastes even better the next day, after the flavors have mingled. It’s a perfect make-ahead recipe for Sunday meal prep or cozy gatherings.

3. Pumpkin sage pasta with cashew cream

I’ll be honest: the first time I tossed pumpkin into a pasta sauce, I wasn’t sure how it would turn out. But paired with sage and cashew cream, it was a revelation—luxurious, savory, and exactly the kind of dish you want on a crisp autumn evening.

Ingredients (serves 4):

• 12 oz pasta (penne, rigatoni, or fettuccine work well)

• 1 tbsp olive oil

• 2 garlic cloves, minced

• 1 cup pumpkin puree

• 1/2 cup raw cashews (soaked in hot water for 20 minutes)

• 1 cup unsweetened plant milk

• 1 tbsp nutritional yeast

• 1 tbsp fresh sage, finely chopped (plus extra for garnish)

• Salt and black pepper, to taste

• Crushed walnuts, for topping (optional)

Instructions:

1. Cook pasta according to package directions; reserve 1/2 cup of pasta water.

2. Blend soaked cashews, plant milk, and nutritional yeast until creamy.

3. In a skillet, heat olive oil and sauté garlic until fragrant. Stir in pumpkin puree and cashew cream.

4. Add chopped sage, salt, and pepper. Thin sauce with pasta water as needed.

5. Toss pasta in sauce until coated. Serve topped with extra sage and crushed walnuts.

The pumpkin’s richness pairs beautifully with the nuttiness of cashews, and sage adds an earthy perfume. It’s indulgent yet wholesome—comfort food at its best.

4. Roasted pumpkin and quinoa salad

Not all pumpkin recipes have to be heavy. This salad is vibrant, hearty, and full of texture—perfect as a main or a side. The roasted cubes of pumpkin caramelize at the edges, offering sweetness against the nutty quinoa and tangy dressing.

Ingredients (serves 4):

• 3 cups pumpkin, peeled and cubed

• 2 tbsp olive oil

• 1 tsp smoked paprika

• Salt and pepper, to taste

• 1 cup quinoa, rinsed

• 2 cups vegetable broth

• 1/4 cup dried cranberries

• 1/4 cup toasted pumpkin seeds (pepitas)

• 1/4 cup vegan feta, crumbled (optional)

• Dressing: 3 tbsp olive oil, 1 tbsp maple syrup, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, paprika, salt, and pepper. Roast for 25–30 minutes until golden.

2. Cook quinoa in vegetable broth according to package instructions. Fluff with a fork.

3. Whisk dressing ingredients until emulsified.

4. In a large bowl, combine roasted pumpkin, quinoa, cranberries, and pumpkin seeds. Drizzle with dressing and toss gently. Top with vegan feta if desired.

This salad hits all the notes: sweet, savory, tangy, and crunchy. It’s proof that pumpkin can shine outside of soups and pies.

5. Pumpkin pecan bread

What’s pumpkin season without baking? This pumpkin pecan bread is moist, spiced, and just sweet enough to enjoy with your morning coffee or as a cozy dessert. The toasted pecans add crunch and a buttery depth that makes each slice irresistible.

Ingredients (makes 1 loaf):

• 1 3/4 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/2 cup brown sugar

• 1/2 cup maple syrup

• 1/2 cup vegetable oil

• 1 cup pumpkin puree

• 1/4 cup plant milk

• 1 tsp vanilla extract

• 3/4 cup chopped pecans, toasted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.

2. In one bowl, whisk flour, baking soda, baking powder, salt, and spices.

3. In another bowl, whisk sugar, maple syrup, oil, pumpkin puree, milk, and vanilla until smooth.

4. Fold dry ingredients into wet until just combined. Stir in pecans.

5. Pour batter into loaf pan and bake 55–60 minutes, until a toothpick comes out clean.

6. Cool before slicing.

The aroma alone—warm pumpkin spice mingling with toasted pecans—makes this bread worth baking. It’s a seasonal classic that never disappoints.

Final thoughts

Pumpkin season doesn’t have to stop at pie or lattes. With its rich texture and versatile flavor, it can anchor curries, pasta sauces, salads, and even breads that feel hearty, nourishing, and completely plant-based.

Each of these recipes is a reminder that fall’s signature squash is more than decoration—it’s a kitchen essential worth celebrating.

So next time you spot pumpkins at the market, grab one (or three). Roast it, puree it, bake it into bread. Make the most of the season while it lasts—your taste buds will thank you.