International Pumpkin Recipes: 2 New Tastes for Fall

pumpThe fall season is beloved to many. In a number of places, the leaves are changing, holidays are within reach and pumpkin flavors are invading the food and drink orders at stores and restaurants. Whether it’s coffee, dessert or even beer, pumpkin is the unofficial taste of fall.

Since you can never really have enough pumpkin flavored anything, we thought it would be fun to bring you a few recipes that show how it’s used to enhance taste in other parts of the world. Consider yourself prepared for the fall with this combination of international recipes that highlight the distinct pumpkin taste of the season.

Italian Pumpkin Ravioli

In Italy, pumpkins aren’t known for being quite as sweet as in America, so this recipe will provide you with a classic pumpkin taste for a savory, semi-sweet ravioli dish.


  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. extra-virgin olive oil
  • 3 large eggs, lightly beaten
  • 1 2 1/2-lb. cheese pumpkin, seeds removed and cut into chunks
  • 2 egg yolks, lightly beaten
  • 2 tbsp. extra-virgin olive oil
  • 1 small yellow onion, peeled and finely chopped
  • 1 tsp. crushed red pepper
  • 6 amaretti, or Italian almond cookies, crushed into crumbs
  • 1 tsp. ground cinnamon
  • ¼ cup grated parmigiano-reggiano
  • 2 tbsp. honey
  • 1 cup dry white wine
  • 1 tsp. salt
  • 6 tbsp. butter
  • 18 fresh sage leaves, chopped


For the pasta, combine flour, salt and oil in a food processor, and then slowly pour eggs until the dough forms a ball after about two minutes. Divide the pasta dough into four parts, roll out each until they are flat and roll the dough into long, thin sheets. Covering the sheets with a damp kitchen towel, cut them into 12 squares, and then arrange in single layers onto a baking sheet with wax paper to separate. Refrigerate until ready for use.

To make the filling, preheat the oven to 350°. Bake pumpkin pieces on a baking sheet with light oil until they are tender, for about 30 to 45 minutes. Set aside for about 10 minutes, remove when ready and discard skin. Place pumpkin pulp into a mixing bowl, then mash and beat in egg yolks to set aside.

Use a large pan over medium heat with olive oil, adding onions, and sautéing until soft. Add red pepper, amaretti, cinnamon, parmigiano-reggiano, honey, wine and salt. Cook for three to four minutes, then mix in pumpkin and cook for another two minutes. Make smooth using a food processor, then return the mixture to the same pan and keep warm over low heat.

For the sauce, heat butter in a small skillet over medium heat, then add sage and cook until golden brown.  To finish, boil a pot of salted water then reduce to a simmer and slip pasta squares in until they rise to the surface. Remove pasta from the water with a large skimmer, drain well, and lay the squares out. Place the pumpkin filling on top and cover with the remaining pasta squares. Cover each with butter, sprinkle parmigiano-reggiano and garnish if you prefer.

Indian Pumpkin Curry

In this curry, the sweet pumpkin flavor is complemented by a spicy and tangy taste from the mango powder, and tastes great with flatbread.


  • 1 lb. pumpkin seeds removed, cut into 1″ cubes (keep or remove skin as you prefer)
  • 2 large onions sliced thinly
  • 3 tbsp. finely chopped garlic
  • 3 dry red chilies
  • 1/2 tsp. fenugreek seeds
  • 1 tsp. cumin seeds
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. raw mango powder
  • 1/2 tsp. sugar
  • 2 tbsp. vegetable/ canola/ sunflower cooking oil
  • Salt to taste


Heat oil in a flat pan; add cumin and fenugreek seeds, and then fry until sputtering quits. Add dry red chilies to fry for another half minute. Insert garlic and onions, frying until the onion is soft. Then add powdered spices, mix well and cook for two to three minutes.

Add pumpkin and sugar, then seasoning with salt and mix well. Cook until the pumpkin begins to soften and sprinkle with water if needed. Serve with your choice of hot flatbread or grain.

We all love classic fall dishes like pumpkin pie, but each of the above recipes provide a truly unique cuisine option for this season. Ravioli and curry aren’t two things you would regularly think of to have that pumpkin flavor, but that’s what makes each of these options great for a new meal.

Wondering where to get all of these diverse recipe ingredients? International Food Club offers a variety of international cuisine ingredients just a few clicks away.

Ravioli from Saveur

Curry from

Photo by Elle C.



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