As the fall season rolls in, pumpkins are everywhere—whether they’re used for decoration or to make delicious treats. But what do you do with the leftover pumpkin after Halloween or Thanksgiving? Instead of tossing it, you can incorporate it into a variety of tasty dishes. And to take those dishes up a notch, Verde Valley Olive Oil Traders’ premium olive oils and balsamic vinegars are the perfect addition.
Here are seven recipes that creatively use leftover pumpkin and Verde Valley Olive Oil Traders’ products, ensuring nothing goes to waste while elevating your meals with exquisite flavors.
1. Pumpkin and Sage Olive Oil Soup
There’s nothing better than a warm bowl of soup on a cool autumn day. Pumpkin soup is a classic fall dish, but it can be made even better with Verde Valley’s sage-infused olive oil, which adds an earthy and aromatic flavor to this creamy soup.
Ingredients:
- 2 cups leftover pumpkin puree
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- ½ cup coconut milk
- 2 tbsp Verde Valley sage-infused olive oil
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions:
- In a large pot, heat 1 tablespoon of the sage-infused olive oil over medium heat. Add the onion and garlic, sautéing until soft.
- Stir in the leftover pumpkin puree and vegetable broth, bringing the mixture to a simmer.
- Reduce heat and stir in coconut milk. Season with salt and pepper.
- Blend the soup with an immersion blender until smooth.
- Drizzle with the remaining sage-infused olive oil and garnish with fresh sage leaves before serving.
This comforting pumpkin soup is rich, creamy, and has a delightful depth of flavor thanks to the sage-infused olive oil.
2. Pumpkin Hummus with Garlic Olive Oil
Turn your leftover pumpkin into a delicious appetizer with this pumpkin hummus recipe. Verde Valley’s garlic-infused olive oil enhances the savory taste of the pumpkin and makes for a great dip that pairs perfectly with pita chips or veggies.
Ingredients:
- 1 cup leftover pumpkin puree
- 1 can chickpeas, drained and rinsed
- ¼ cup tahini
- 2 cloves garlic
- 2 tbsp lemon juice
- 3 tbsp Verde Valley garlic-infused olive oil
- Salt and pepper to taste
- Paprika and olive oil for garnish
Instructions:
- In a food processor, combine the pumpkin, chickpeas, tahini, garlic, lemon juice, and garlic-infused olive oil. Blend until smooth.
- Season with salt and pepper to taste.
- Serve in a bowl, drizzled with a bit more olive oil and a sprinkle of paprika.
This pumpkin hummus is a crowd-pleaser and adds a seasonal twist to your appetizer spread.
3. Pumpkin and Olive Oil Flatbread
Looking for a creative way to use leftover pumpkin? Try making a flatbread! The combination of roasted pumpkin and Verde Valley’s rosemary-infused olive oil will elevate this dish with an aromatic touch that’s perfect for fall.
Ingredients:
- 1 flatbread or pizza dough
- 1 cup leftover roasted pumpkin chunks
- 1 small red onion, thinly sliced
- 2 tbsp Verde Valley rosemary-infused olive oil
- ¼ cup crumbled feta cheese
- Fresh arugula for topping
Instructions:
- Preheat your oven to 400°F.
- Brush the flatbread with rosemary-infused olive oil.
- Scatter roasted pumpkin chunks and red onion slices evenly over the flatbread. Top with crumbled feta cheese.
- Bake for 10-12 minutes, or until the flatbread is crispy and the toppings are lightly browned.
- Remove from the oven and top with fresh arugula before serving.
This flatbread is a flavorful and satisfying meal that can be served as a main dish or a fancy appetizer.
4. Pumpkin and Balsamic Roasted Vegetables
For a healthy side dish that makes the most of leftover pumpkin, try roasting it alongside other fall vegetables with Verde Valley’s fig balsamic vinegar. The sweet-tart flavor of the vinegar pairs beautifully with the natural sweetness of the roasted vegetables.
Ingredients:
- 2 cups leftover pumpkin chunks
- 1 sweet potato, peeled and cubed
- 1 red bell pepper, sliced
- 1 red onion, cut into wedges
- 2 tbsp Verde Valley fig balsamic vinegar
- 2 tbsp Verde Valley extra virgin olive oil
- Salt, pepper, and fresh thyme to taste
Instructions:
- Preheat your oven to 425°F.
- Toss the pumpkin, sweet potato, bell pepper, and onion with olive oil, balsamic vinegar, salt, pepper, and thyme.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 25-30 minutes, or until the vegetables are tender and caramelized.
- Drizzle with a bit more fig balsamic vinegar before serving.
These balsamic-roasted vegetables are a colorful and delicious addition to any meal.
5. Pumpkin Balsamic Salad
For a lighter option, turn your leftover pumpkin into a fresh, fall-inspired salad. The rich sweetness of Verde Valley’s pomegranate balsamic vinegar pairs wonderfully with roasted pumpkin, creating a flavorful contrast with the greens and goat cheese.
Ingredients:
- 2 cups leftover roasted pumpkin chunks
- 4 cups mixed greens
- ¼ cup crumbled goat cheese
- ¼ cup toasted pumpkin seeds
- 2 tbsp Verde Valley pomegranate balsamic vinegar
- 2 tbsp Verde Valley extra virgin olive oil
Instructions:
- In a large bowl, toss the mixed greens with the roasted pumpkin chunks, goat cheese, and toasted pumpkin seeds.
- In a small bowl, whisk together the pomegranate balsamic vinegar and olive oil.
- Drizzle the dressing over the salad and toss to coat evenly before serving.
This vibrant salad is packed with fall flavors and is perfect for a light lunch or dinner.
6. Pumpkin and Olive Oil Risotto
Transform your leftover pumpkin into a rich and creamy risotto with the help of Verde Valley’s truffle-infused olive oil. The luxurious flavor of the truffle oil complements the sweetness of the pumpkin, making this a decadent meal to enjoy during the cooler months.
Ingredients:
- 1 cup Arborio rice
- 1 cup leftover pumpkin puree
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- ½ cup Parmesan cheese
- 2 tbsp Verde Valley truffle-infused olive oil
- Salt and pepper to taste
Instructions:
- In a large skillet, heat 1 tablespoon of truffle-infused olive oil over medium heat. Add the onion and garlic, cooking until softened.
- Stir in the Arborio rice and cook for 2-3 minutes, until the rice is slightly toasted.
- Gradually add the vegetable broth, one ladleful at a time, stirring frequently. Wait until each addition is absorbed before adding more.
- Once the rice is fully cooked and creamy, stir in the pumpkin puree and Parmesan cheese.
- Drizzle with the remaining truffle-infused olive oil before serving.
This pumpkin risotto is a cozy and indulgent dish that’s perfect for fall.
7. Pumpkin Olive Oil Brownies
For a sweet treat, incorporate your leftover pumpkin into chocolate brownies. Using Verde Valley’s extra virgin olive oil instead of butter makes the brownies moist and adds a subtle richness that pairs beautifully with chocolate.
Ingredients:
- ½ cup Verde Valley extra virgin olive oil
- 1 cup sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- ½ cup cocoa powder
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Instructions:
- Preheat your oven to 350°F and grease a square baking pan.
- In a bowl, whisk together olive oil, sugar, eggs, pumpkin puree, and vanilla extract.
- Add cocoa powder, flour, baking powder, and salt, mixing until combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cool before cutting into squares.
These pumpkin olive oil brownies are a unique and tasty way to enjoy dessert while using up your leftover pumpkin!
Using leftovers doesn’t have to be boring, especially when you have high-quality olive oils and balsamic vinegars from Verde Valley Olive Oil Traders at your disposal. These recipes offer a delicious way to incorporate leftover pumpkin into a variety of dishes, both sweet and savory. So, get creative in the kitchen and let these gourmet products elevate your fall cooking!