Pumpkin has long been synonymous with autumn, and it’s easy to see why. As the weather cools and leaves turn vibrant shades of red and gold, pumpkins take center stage, both as a decoration and as a key ingredient in the season’s most beloved dishes. Known for its slightly sweet and earthy flavor, pumpkin lends itself to a variety of culinary applications, from savory soups and risottos to classic pies and sweet treats. Packed with nutrients like beta-carotene, fiber, and vitamin C, it not only enhances the flavors of fall but also contributes to a nutritious diet.
One of the best things about cooking with pumpkin is its versatility. Its soft, tender flesh can be puréed for silky soups, cubed for hearty roasts, or incorporated into rich, creamy risottos. Pumpkin pairs beautifully with traditional fall spices such as cinnamon, nutmeg, and cloves, but it also shines when balanced with savory ingredients like sage, thyme, and garlic. Whether it’s featured in a comforting stew or a delicate pasta dish, pumpkin has an unmatched ability to bring warmth and depth to a meal.
Pumpkin’s rise in fall cuisine is also linked to its cultural significance. From pumpkin-spiced lattes to the festive jack-o’-lanterns adorning front porches, the pumpkin has become an autumn icon. But beyond the commercial trend, there’s something timeless about cooking with pumpkin, especially when it’s freshly harvested. This seasonal bounty invites chefs and home cooks alike to get creative, transforming simple ingredients into dishes that capture the essence of fall.
Pumpkin and Sage Risotto
Instructions
1. Heat the vegetable broth in a pot and keep it warm.
2. In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes.
3. Add the Arborio rice, stirring constantly for 1-2 minutes to toast the grains. Pour in the white wine (if using) and stir until it is absorbed.
4. Begin adding the warm broth one ladle at a time, stirring continuously. Allow each ladleful of broth to be absorbed before adding more.
5. After about 10 minutes of cooking, stir in the diced pumpkin and continue adding broth, cooking until the rice and pumpkin are both tender (about another 10 minutes).
6. Once the rice is cooked through and creamy, remove from heat. Stir in the remaining butter, Parmesan cheese, sage, and nutmeg (if using)—season with salt and pepper to taste.
7. Serve immediately, garnished with pumpkin seeds for added crunch if desired.