Autumn is here (“here” being the northern hemisphere), which means an onslaught of Pumpkin Spice everything. Things that have no business being pumpkin-spice are tarted up; if there was a pumpkin spice dog food I wouldn’t be the least bit surprised. (Edit: See also this. Jesus wept.)

The noble pumpkin is better than sweet one-note dishes. It’s a nutritious vegetable and is wonderful in all kinds of savory dishes. Here’s a roundup. (Note: Some of the recipes labeled as “vegetarian” call for chicken stock; just substitute vegetable broth. But you knew that.)

Pumpkin is a great addition to chilis and stews; you can add it as a puree to thicken the liquid and add creaminess, or cut it into cubes for texture and flavor.

With meat:
Pork and Pumpkin Chili
Turkey Pumpkin Chili
Pumpkin & Beef Autumn Stew
Pork and Pumpkin Stew

Vegetarian:
Pumpkin Chili (The Kitchn)
Pumpkin Chili (Julia’s Album)
Moroccan Pumpkin Stew

Soups are a very popular non-sweet way to use pumpkin.

With meat:
Cheesy Pumpkin Soup with Bacon and Crispy Shallots
Pumpkin and Pancetta Soup
Pumpkin Soup with Sausage
Pumpkin and Lobster Bisque

Vegetarian:
Pumpkin Soup with Ginger Cream
Pumpkin and Yellow Split Pea Soup
Curry Pumpkin Soup
Roasted Pumpkin Soup
Kabocha Pumpkin Hot Pot
Pumpkin and Chestnut Soup

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