It’s mid-October and pumpkin everything madness is peaking. Over the years this obese gourd has waged a very successful campaign to penetrate every food group. From much loved snacks like Oreo’s and Pringles to adult favorites like vodka and beer, manufacturers continue to unleash increasingly questionable foods laced with artificial pumpkin flavoring.
Our advice? Skip the artificial flavored stuff and use the real thing to make something palatable. Even hardened pumpkin haters might enjoy some of the recipes we gathered below. Most pumpkin recipes call for brown sugar, butter, and various savory spices like sage, rosemary and thyme. What wine you pair with each depends on the recipe, but you’ll find a variety of types can work well. Just check out some of our recommendations below.
Pumpkin, coconut & lentil soup
This Thai inspired recipe brings a hint of spice to the rich, creamy soup. Perfect for those cool Fall nights.
What to drink: We’d opt for a crisp, dry white like an Alsace Pinot Gris or Chenin Blanc. Those should have enough acidity to cut through the richness. Alternatively, you could try a Viognier or Gewürztraminer, both of which have enough weight and richness to compliment the hearty flavors.
Pumpkin risotto with ginger and sage
Have you met a risotto you didn’t like? Of course you haven’t. This recipe from the New York Times hits all corners of the flavor spectrum with sweet pumpkin, spicy ginger, crunchy pumpkin seeds and savory sage all sharing a role.
What to drink: You could go in a couple different directions here. Try a crisp, dry Prosecco or champagne; alternatively you could try a full-bodied, new world Chardonnay.
Pumpkin roasted red pepper chili
Do you have a favorite pumpkin recipe? Let us know in the comments below!