Autumn brings about gorgeous golden-orange colours, crisp air, crunching leaves underfoot, and the smell of woodsmoke. It also means the arrival of pumpkins: Pumpkin soup, stew, pies, cookies, bread, pancakes, drinks, and candies. As pumpkin has become a flavour nearly synonymous with fall, The Tribune has compiled hearty and mouthwatering pumpkin recipes that are perfect for a chilly fall day.

For pasta lovers: Creamy Pumpkin Pasta

While bolognese, carbonara, or amatriciana might be your all-time favourite, this soul-soothing pumpkin pasta is a great fall classic edition.

Ingredients:

• 200g of whole-wheat pasta (cooked according to package directions)
• ¼ cup of olive oil
• 2 tsp of garlic, minced 
• 1 cup pumpkin purée
• 2 tbsp milk of choice
• 1 tbsp white wine vinegar
• ¾ cup vegetable broth 
• 3-4 sage leaves (or ½ tsp of dried sage)
• ½ cup of parmesan, grated (optional)
• 2 cups of spinach
• ¼ cup of walnuts, chopped 
• 2 tbsp of pumpkin seeds, roasted 
• Salt, to taste
• Pepper, to taste

Steps:

1. Over medium heat, cook the olive oil and garlic in a saucepan for 2-3 minutes.
2. Add the pumpkin purée, milk, vinegar, broth, salt, and pepper to the saucepan. Whisk and let simmer for about 5 minutes.
3. Add the sage and parmesan to the saucepan. Let simmer for about 2-3 minutes.
4. Remove from heat. Add the spinach and mix together.
5. Add the cooked pasta. Top with walnuts, pumpkin seeds, and extra parmesan (optional). Garnish with sage. Serve warm.
6. Store the leftovers in the fridge for 3-5 days or in the freezer for up to 3 months.

For rice lovers: Creamy Vegan Pumpkin Risotto

When you feel like treating yourself on a relaxed weeknight, this hearty pumpkin risotto full of fresh fall flavours is an amazing choice.

Ingredients:

• 6 cups of vegetable broth
• 425g of pumpkin purée
• 2 tbsp of extra virgin olive oil
• 1 large shallot, finely diced
• 2-3 garlic cloves, minced
• ½ tbsp of sage leaves, sliced
• ⅛ tsp of nutmeg
• 2 cups of arborio rice
• ¾ cup of dry white wine (such as Pinot Grigio)
• ½ cup of vegan parmesan cheese, grated
• Salt, to taste
• Black pepper, to taste

Steps:

1. Add the vegetable broth and pumpkin purée to a medium-to-large pot. Whisk until evenly combined. 
2. Bring the pumpkin broth to a simmer over medium-low heat while preparing the rest of the ingredients; the broth should remain at this temperature when added to the risotto.
3. Pour the olive oil into a large pan over medium-high heat. 
4. Add the shallot, garlic, and sage to the oil once warm. Cook for 2-3 minutes, until the onion is translucent and the garlic starts to brown. 
5. Add the nutmeg and arborio rice to the pan and mix well. Toast the arborio rice for 2-3 minutes, until the rice becomes more translucent. 
6. Pour the white wine into the pan to deglaze it. Simmer for 3-5 minutes, until most of the liquid has evaporated from the pan and until the scent of alcohol has left.
7. Combine ¾ cup of the warm pumpkin broth with the rice in the pan. Reduce the heat to medium-low and stir the mixture frequently to ensure the rice is cooked evenly. 
8. When the spoon leaves a dry path after dragging it through the mixture, add an additional ½ cup of warm broth. Repeat this process with the remaining broth. 
9. Cook the rice for 20-25 minutes until creamy. Turn the heat off and stir in the grated vegan parmesan. Season with salt and pepper to taste, if desired. Serve warm. 
10. Top with a small drizzle of olive oil, extra sprinkles of parmesan, pumpkin seeds, and a sage leaf (optional).
11. Risotto is best enjoyed fresh. Leftovers can be kept in the fridge for up to 5 days.

These recipes were adapted from Jar of Lemons’s Creamy Pumpkin Pasta and From My Bowl’s Creamy Vegan Pumpkin Risotto.