This soup recipe's pretty unbeatable: It's simple, delicious and satisfying.

Ingredients:
1 tablespoon unsalted butter
1 teaspoon curry powder
1 (13.5 oz) can unsweetened coconut milk
1 medium onion, diced
2 1/4 cups store-bought ore homemade pumpkin puree
4 cloves garlic
2 1/2 cups chicken stock
Pumpkin seeds, for serving


Directions:
Add the butter to a medium sauté pan set over medium-low heat. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Transfer the mixture to a blender.

Add the pumpkin purée and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season it with salt and pepper.

When ready to serve, divide the soup into bowls and garnish with sour cream and chopped pumpkin seeds.

Recipe via justataste.com

Pancakes are already quite tasty, and the addition of pumpkin (and pumpkin spice, of course!) only makes them better. This pumpkin recipe represents a fun seasonal take on a breakfast classic.

Ingredients:
2 cups buttermilk
1 cup pumpkin puree
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly + more for cooking, if desired
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice blend
1/2 teaspoon salt
Butter and maple syrup for serving


Directions:
To a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Add the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.

In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.

Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix. Let batter rest for about 5 minutes.

Heat a non-stick griddle to 325 degrees or set large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (if the surface is non-stick, you may not need to do this). Using a 1/3 cup measure (or, my pancake scooping weapon of choice, a trigger-handled ice cream scoop), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.

Serve topped with butter and maple syrup, if desired.

Recipe via kitchentreaty.com

Did you know that you could make ice cream without an ice cream maker? All it really takes is condensed milk and whipped cream -- though in this particular case, it's the pumpkin and pumpkin pie spices that really makes this simple recipe special.

Ingredients:
1-14 ounce can of sweetened condensed milk
1/2 cup unsweetened pumpkin puree
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 cups heavy whipping cream


Directions:
Line a loaf pan with waxed paper, set aside. And if your freezer is anything like mine, go ahead and take a second to clear a flat surface.

In a large mixing bowl, whisk together the sweetened condensed milk, pumpkin, vanilla, cinnamon, and nutmeg until smooth. Set aside.

In the bowl of an electric mixer, beat the whipping cream on high until stiff peaks form, about five minutes.

Spoon about 1/2 cup of the whipped cream into the pumpkin mixture. Stir gently until mostly mixed (you're just looking to lighten up the mixture so the rest of the whipped cream can go in easily).

Add the remaining whipped cream, and fold in gently. At first, the mixture will appear lumpy, but the more you fold, the smoother it will get. Don't be aggressive with your folding, just keep at it gently until it's smooth.

Pour the mixture into the prepared loaf pan. Press an additional piece of waxed paper into the top of the mixture to prevent ice crystals from forming. Freeze for 4-6 hours, or until solid and scoopable.

Recipe via backtoherroots.com

Not only are these brownies delicious -- they also happen to be vegan (turns out, pumpkin can work as an egg substitute in a pinch). The dense texture is to die for, and you'd never guess this pumpkin recipe was made without animal products.

Ingredients:
1/4 cup coconut oil (another vegetable oil will work as well)
3/4 cup white sugar
1 teaspoons vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1 cup pumpkin puree


Frosting:
2 tablespoons unsweetened cocoa powder
2 tablespoons melted coconut oil
1 cup confectioners' sugar
1-2 tablespoons milk (coconut, almond, or regular all would work)
1/4 teaspoon vanilla extract


Directions:
For the brownies:
Preheat oven to 350F. Lightly spray an 8x8 baking dish and line with parchment paper. In a large bowl, whisk together the coconut oil, sugar, and vanilla. Sprinkle the flour, cocoa powder, baking soda & salt on top and whisk, starting with the dry ingredients and the mixing everything together. (Mixture will be dry.)

Stir in the pumpkin puree until batter is smooth and just combined. Spread batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted into the middle comes back with just a few crumbs.

Allow brownies to cool before frosting.

For the frosting:
In a medium-large bowl, stir together the coconut oil and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla. Spread frosting over cooled brownies and enjoy!

Recipe via thebakerchick.com

Sweet potato fries are so good, so why not try pumpkin fries? They're tasty on their own, and the parmesan cheese topping really takes things to the next level.

Ingredients:
1 small pie pumpkin
2 teaspoons cornstarch
2 teaspoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
3 tablespoons grated parmesan cheese
1/4 cup minced fresh parsley
1/2 teaspoon coarse sea salt


Directions:
Using a sharp knife, slice the pumpkin in half. Scoop out the seeds and pulp (reserve the seeds for roasting).
Slice the two ends off of each half of pumpkin. Then slice each half in half again. Using a sharp vegetable peeler, peel the pumpkin pieces. Then slice the peeled pieces into 1/4" fries. Place the pumpkin fries in a large bowl and cover with cold water. Let the fries soak for at least 30 minutes, but preferably overnight.

When fries are finished soaking, preheat the oven to 425 degrees. Line two or more baking sheets with parchment paper. Set aside.

Drain the fries, and then pat dry with paper towels. Fill a large zip-top bag with the dried fries, and then top with cornstarch. Close the bag and shake to cover the fries.

Place the fries in a large bowl, drizzle with the olive oil and then toss to coat with your hands. Sprinkle on the paprika and garlic powder and toss again until well-coated. Spread fries in a single layer on the prepared baking sheets.

Bake in preheated oven for 10-15 minutes, flipping once halfway through, until the fries are crisp and golden brown.

While the fries are baking, toss together the cheese, parsley, and sea salt. As soon as the fries come out of the oven, sprinkle on the parmesan mixture.

Recipe via backtoherroots.com