Pumpkin for Dinner||Kaddu ki Sabzi||5 Incredible Ways To Eat Pumpkin For Dinner (Recipes)||Incredible Ways To Eat Pumpkin For Dinner

5 Incredible Ways To Eat Pumpkin For Dinner (Recipes)

Pumpkin spice might be a polarizing flavor that most people either defend to the death or incessantly chirp to the heavens about how overrated it is. But do you know what's a real crowd-pleaser that brings everyone together? Plain pumpkin.

Whether fresh or canned, the fall squash provides a rich, hearty deep flavor with a subtle hint of sweetness. Oh, and don't forget the best part: The fiber-rich, nutrient-packed food is super healthy and incredibly easy to cook with.

Don't have pumpkin on hand? You can totally switch it out for any similar type of squash, such as acorn or butternut. Let's get cooking!

1. Pumpkin and Fried Sage Flatbread

If you've never had fried sage with pumpkin, you're missing out on this powerhouse of a harmonious marriage. If you want, a light drizzle of balsamic vinegar will really bring out the flavors.

2. Curried Pumpkin Soup with Coconut

Curried Pumpkin Soup with Coconut

The fresh pumpkin that this recipe calls for is absolutely awesome, but if you're looking for a lightning-fast meal, just swap out the fresh stuff for the canned variety and you can bypass the roasting, boiling and blending.

3. Kaddu Ki Sabzi (Indian Pumpkin Stew)

Indian Pumpkin Stew

This thick stew is light and simple yet packed with spices for a main or side to keep you perfectly warm on a cool fall evening.

4. Pumpkin Chowder

Pumpkin Chowder

This thick, chunky, spicy soup is fabulous if you're looking for a healthy but satisfying way to fill up for dinner. The recipe does require a bit of chopping, so if you're in a rush you can buy some pre-chopped butternut squash (cut up any big chunks) and save yourself a fair bit of time.

5. Pumpkin Ricotta Gnocchi

Pumpkin Ricotta Gnocchi

Gnocchi can be tricky to make from scratch, because starchy potatoes and glutinous flour can turn to goo if you knead the dough just a little too much, while the dumplings will disintegrate if you underdo it. But when you use pumpkin and ricotta instead of a white potato, you get a much more forgiving dough that stays light and fluffy with an added rich, savory taste, so you get a little more wiggle room.