Few vegetables capture the cozy feeling of autumn quite like pumpkin: creamy, versatile, and just perfect for vegan cooking. Whether in a soup, hearty gnocchi, or a curry, pumpkin brings sweetness and a wonderfully velvety texture to recipes, no animal products needed. In this post you’ll find my favorite vegan pumpkin recipes all in one place, from starters to dessert.
The most common pumpkin varieties at a glance
Hokkaido is my everyday pumpkin: mild, nutty in flavor, with an edible skin that softens when cooked, saving you peeling time and adding extra fiber. It’s versatile, working in everything from soup to curry.
Butternut belongs botanically to the same family as musk pumpkins and wins people over with its sweet, very creamy texture. It’s especially well suited to soups, fillings, and anything that should turn out extra velvety.
There are also other pretty varieties like Delicata, pattypan squash (also known as UFO squash), or Turk’s turban, visually interesting, but not something I’ve used for my pumpkin recipes so far. Hokkaido and butternut cover everything I need. Spaghetti squash, on the other hand, which my American friends have been talking about for years, will finally make it into my kitchen this fall. I’m genuinely curious, and you’ll get to see the best result here.
What’s the best way to cut a pumpkin?
No need to be intimidated by a pumpkin, all you need is a good, large knife. The easiest approach is to halve the pumpkin first: position the knife right next to the stem and cut straight down through the whole fruit in one line. Then use a spoon to scoop out the seeds and the stringy fibers inside; by the way, you can save the seeds and roast them for a crunchy topping on your pumpkin dishes.
A big advantage of Hokkaido pumpkin: its skin is thin and softens during cooking, so you don’t need to peel it. With other varieties like butternut or musk pumpkin, the skin is tougher and should be removed before cooking. To do this, it’s best to first cut the halved pumpkin into wedges, then remove the skin with a sturdy vegetable peeler or a sharp knife before cutting the flesh into cubes. For even cooking, try to keep the cubes a similar size, around 2-3 cm (roughly 1 inch) works well for most pumpkin recipes.
Can I substitute Hokkaido for butternut in my pumpkin recipes ?
In most cases, yes. Both varieties can be swapped 1:1 in most pumpkin recipes; the main difference lies in texture and sweetness:
- Soup: fully interchangeable, Hokkaido tastes a bit earthier, butternut sweeter and silkier.
- Gnocchi: here I’d recommend Hokkaido, since it holds less water. With butternut, the dough gets sticky quickly and needs more flour.
- Bruschetta: interchangeable, though Hokkaido fans out more attractively.
- Ravioli: interchangeable, butternut gives a creamier filling, Hokkaido a more compact one.
- Focaccia: interchangeable, though Hokkaido fans out more attractively.
- Curry: interchangeable, and Hokkaido is convenient since the skin can simply be cooked along with it.
My favorite vegan pumpkin recipes
Vegan pumpkin soup
Creamy, spiced, and warming: my vegan Mexican-inspired pumpkin soup is one of my most-cooked fall recipes. Served with crispy smoked tofu cubes, plant-based cream, and lime.
Vegan pumpkin gnocchi
Homemade gnocchi made from pumpkin instead of potato: wonderfully fluffy and pan-fried with crispy sage and balsamic crema. Our absolute favorite fall recipe hits the table as soon as I spot some nice sage leaves anywhere. And making the gnocchi by hand has something meditative about it.
Vegan pumpkin bruschetta
Roasted pumpkin slices on crispy bread with fresh basil and pomegranate seeds: a tasty party snack or starter for the fall season.
Vegan pumpkin ravioli
Homemade ravioli with a creamy mushroom-pumpkin filling, a bit of work, but perfect for a special autumn dinner.
Vegan pumpkin focaccia
An extra-moist focaccia with beautifully fanned-out pumpkin and delicious za’atar spice.
Vegan pumpkin curry
Spicy, creamy, and quick to make: my Indonesian-inspired apricot-pumpkin curry is one of the pumpkin recipes I keep coming back to for guests, especially in fall. Garnish it yourself with red cabbage, cilantro, peanuts, and, if you like, some vegan kroepoek.
Pumpkin Spice Cake Pops
My vegan pumpkin spice cake pops with a crunchy chocolate glaze technically contain no pumpkin at all, but flavor-wise it goes well with the other pumpkin recipes: autumnal, aromatic, and a great gift! And you can of course leave off the stick if you’d rather have bonbons.
FAQ
Which pumpkin works best for vegan pumpkin recipes? Hokkaido and butternut are the most versatile varieties and form the base of most recipes in this post. Both are easy to work with and suit savory as well as sweet dishes.
Can I substitute Hokkaido for butternut (or vice versa)? In most recipes, without any issue, see the notes above. For gnocchi, Hokkaido is preferable; for curry, Hokkaido is especially handy because of its edible skin.
Do I need to remove the skin? Not necessarily with Hokkaido, the skin softens during cooking and is edible. With butternut and most other varieties, the skin should be removed, as it stays firmer.
How do I store raw or cooked pumpkin? A whole raw pumpkin keeps for several weeks to months if stored cool and dry. Once cut, raw pumpkin belongs in the fridge and should be used within a few days. Cooked pumpkin or pumpkin purée freezes well in portions for other pumpkin recipes.
