24 Delicious and Easy Pumpkin Lunch Recipes You Need to Try

Autumn is the perfect season to enjoy the comforting flavors of pumpkin, and incorporating this versatile ingredient into your lunch can transform ordinary meals into something truly special.

From creamy soups to hearty salads, savory pasta dishes, and innovative wraps, pumpkin adds a natural sweetness, vibrant color, and rich nutritional benefits to your meals.

Whether you’re looking for a quick weekday lunch, a healthy option, or an indulgent comfort dish, these 24 pumpkin lunch recipes are perfect for satisfying cravings while keeping your meals seasonal and exciting.

With recipes that are easy to prepare, full of flavor, and packed with autumn goodness, you’ll find inspiration for every kind of lunch craving.

24 Delicious and Easy Pumpkin Lunch Recipes You Need to Try

These 24 pumpkin lunch recipes show just how versatile this seasonal favorite can be.

From creamy risottos and hearty stews to vibrant salads, wraps, and baked dishes, pumpkin adds warmth, flavor, and nutrition to your midday meals.

Whether you’re cooking for yourself, your family, or friends, these recipes provide inspiration for lunches that are both satisfying and healthy.

Incorporating pumpkin into your lunch routine is a simple way to enjoy the flavors of fall while keeping meals creative and exciting.

Pumpkin and Sage Risotto

This creamy pumpkin and sage risotto is a comforting autumn lunch that combines the sweetness of pumpkin with the earthy aroma of fresh sage.

Perfect for a cozy midday meal, it’s rich, flavorful, and filling.

Ingredients:

• 1 cup Arborio rice
• 2 cups pumpkin puree (fresh or canned)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 tsp fresh sage, chopped (or 1/2 tsp dried)
• Salt and black pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic and sauté until soft and translucent.
2. Add the Arborio rice and toast for 1-2 minutes, stirring constantly.
3. Pour in the white wine and cook until it is mostly absorbed by the rice.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
5. When the rice is nearly cooked (after about 15 minutes), stir in the pumpkin puree and chopped sage. Continue cooking until the rice is creamy and tender.
6. Remove from heat, stir in butter and Parmesan cheese. Adjust seasoning with salt and black pepper.
7. Serve immediately while warm, garnished with extra Parmesan or a sage leaf.

This pumpkin and sage risotto is a velvety, aromatic lunch that will warm you from the inside out.

Its rich flavors make it feel indulgent, yet it’s wholesome and satisfying.

Pumpkin Chickpea Curry

A vibrant and hearty pumpkin chickpea curry that’s packed with flavor and nutrition.

Creamy pumpkin meets spiced chickpeas in a fragrant tomato-based sauce, perfect for a filling vegetarian lunch.

Ingredients:

• 2 cups pumpkin, peeled and diced
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can coconut milk
• 1 can diced tomatoes
• 2 tbsp curry powder
• 1 tsp cumin powder
• 1/2 tsp turmeric
• 2 tbsp vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until fragrant and softened.
2. Stir in curry powder, cumin, and turmeric, cooking for 1 minute to release the spices’ aroma.
3. Add the diced pumpkin and chickpeas, tossing to coat in the spices.
4. Pour in the diced tomatoes and coconut milk. Stir well and bring to a gentle simmer.
5. Cover and cook for 15-20 minutes, until the pumpkin is tender and the curry has thickened.
6. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
7. Serve hot with rice, naan, or your favorite flatbread.

This pumpkin chickpea curry is a hearty, comforting lunch that balances sweetness and spice beautifully.

It’s nutritious, satisfying, and keeps well for leftovers.

Roasted Pumpkin and Spinach Quiche

A savory pumpkin and spinach quiche that’s perfect for a lunch that feels both elegant and homey.

Flaky pastry, creamy filling, and tender roasted pumpkin create a delightful combination of textures and flavors.

Ingredients:

• 1 pre-made pie crust
• 2 cups pumpkin, cubed and roasted
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 3 eggs
• 1 cup heavy cream or half-and-half
• 1/2 cup grated Gruyère or cheddar cheese
• 1 tsp thyme
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Roast the pumpkin cubes with olive oil, salt, and pepper for 20-25 minutes until tender.
2. In a skillet, sauté the onion until soft, then add the chopped spinach and cook until wilted. Remove from heat.
3. Place the pie crust in a quiche or pie pan. Spread roasted pumpkin, sautéed spinach, and onions evenly in the crust.
4. In a bowl, whisk together eggs, cream, thyme, salt, and pepper. Pour this mixture over the vegetables in the crust.
5. Sprinkle grated cheese on top and bake for 35-40 minutes, until the quiche is set and golden brown.
6. Allow the quiche to cool for 5-10 minutes before slicing and serving.

This roasted pumpkin and spinach quiche is a delightful blend of creamy, cheesy, and earthy flavors.

It makes a perfect lunch that can be enjoyed warm or at room temperature.

Curried Pumpkin Soup

A velvety curried pumpkin soup that’s both warming and aromatic.

The subtle heat from curry powder enhances the natural sweetness of pumpkin, making it a perfect light lunch or starter.

Ingredients:

• 3 cups pumpkin, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 cups vegetable broth
• 1 can coconut milk
• 1 tsp curry powder
• 1/2 tsp cumin
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh cilantro or pumpkin seeds for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until soft and fragrant.
2. Add curry powder and cumin, stirring for 1 minute to release the aroma.
3. Add pumpkin cubes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until pumpkin is tender.
4. Use an immersion blender (or transfer to a blender) to puree the soup until smooth.
5. Stir in coconut milk and simmer for another 5 minutes. Season with salt and black pepper.
6. Serve hot, garnished with fresh cilantro or pumpkin seeds.

This curried pumpkin soup is creamy, flavorful, and comforting.

It’s quick to prepare yet impressively rich in taste, ideal for a cozy lunch.

Pumpkin and Goat Cheese Salad

A fresh and vibrant pumpkin salad combining roasted pumpkin, creamy goat cheese, and crunchy nuts.

This lunch is light yet satisfying, perfect for a healthy and flavorful meal.

Ingredients:

• 2 cups pumpkin, cubed and roasted
• 4 cups mixed salad greens
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts or pecans, toasted
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Roast the pumpkin cubes with a little olive oil, salt, and pepper at 400°F (200°C) for 20-25 minutes until tender.
2. In a large salad bowl, combine mixed greens, roasted pumpkin, goat cheese, nuts, and cranberries.
3. Drizzle with olive oil and balsamic vinegar. Toss gently to coat all ingredients.
4. Adjust seasoning with salt and pepper as needed. Serve immediately.

This pumpkin and goat cheese salad is a delightful mix of textures and flavors.

The sweetness of pumpkin pairs perfectly with tangy cheese and crunchy nuts, making it a refreshing lunch option.

Pumpkin and Bacon Flatbread

A savory pumpkin and bacon flatbread that’s crispy, cheesy, and full of flavor.

This lunch is perfect for a quick bite or a casual meal with friends.

Ingredients:

• 1 pre-made flatbread or pizza crust
• 1 cup pumpkin puree
• 4 slices bacon, cooked and crumbled
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup caramelized onions
• 1 tsp fresh thyme or rosemary
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Spread pumpkin puree evenly over the flatbread.
3. Sprinkle crumbled bacon, shredded mozzarella, and caramelized onions on top.
4. Season with thyme, salt, and pepper.
5. Bake in the oven for 12-15 minutes until the cheese is melted and the edges of the flatbread are golden.
6. Slice and serve warm.

This pumpkin and bacon flatbread is a savory and satisfying lunch.

The combination of sweet pumpkin, crispy bacon, and melted cheese creates a perfect balance of flavors in every bite.

Pumpkin and Lentil Stew

A hearty pumpkin and lentil stew that’s rich in flavor and nutrition.

This vegetarian lunch is warming, protein-packed, and perfect for a cozy autumn day.

Ingredients:

• 2 cups pumpkin, peeled and diced
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add cumin and smoked paprika, stirring for 1 minute to release the aroma.
3. Add pumpkin, lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils and pumpkin are tender.
4. Season with salt and black pepper. Garnish with fresh parsley before serving.
5. Serve hot with crusty bread or rice.

This pumpkin and lentil stew is comforting and wholesome.

Its bold flavors and hearty texture make it a perfect lunch for cooler days.

Pumpkin and Ricotta Stuffed Shells

Delicate pasta shells stuffed with creamy pumpkin and ricotta, baked in a savory tomato sauce.

This lunch is rich, flavorful, and feels indulgent while remaining simple to prepare.

Ingredients:

• 12 large pasta shells
• 1 1/2 cups pumpkin puree
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cups marinara sauce
• 1 tsp nutmeg
• 1 tsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and set aside.
2. In a bowl, combine pumpkin puree, ricotta, Parmesan, egg, nutmeg, salt, and pepper. Mix until smooth.
3. Fill each cooked shell with the pumpkin-ricotta mixture.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange stuffed shells on top, then pour remaining sauce over them.
5. Drizzle with olive oil and cover with foil. Bake for 25 minutes. Remove foil and bake another 10 minutes until top is slightly golden.
6. Garnish with fresh basil and serve warm.

These pumpkin and ricotta stuffed shells are creamy, cheesy, and full of autumn flavor.

They make a satisfying and elegant lunch that’s perfect for a special day.

Pumpkin, Apple, and Turkey Wrap

A light and flavorful pumpkin, apple, and turkey wrap that’s perfect for a quick lunch.

Sweet pumpkin and apple meet savory turkey in a healthy, portable meal.

Ingredients:

• 1 large whole wheat tortilla
• 3 slices cooked turkey breast
• 1/2 cup pumpkin puree
• 1/2 apple, thinly sliced
• 1/4 cup baby spinach
• 1 tbsp cream cheese or Greek yogurt
• Salt and pepper to taste

Instructions:

1. Lay the tortilla flat on a clean surface. Spread pumpkin puree evenly over the tortilla.
2. Add cream cheese or Greek yogurt in a thin layer.
3. Arrange turkey slices, apple slices, and baby spinach on top.
4. Season lightly with salt and pepper.
5. Roll the tortilla tightly into a wrap. Slice in half and serve immediately.

This pumpkin, apple, and turkey wrap is a perfect balance of sweet and savory.

It’s easy to prepare, nutritious, and ideal for a light yet satisfying lunch.

Spicy Pumpkin Tacos

These spicy pumpkin tacos are a delicious twist on classic tacos, combining roasted pumpkin with bold spices, fresh vegetables, and a creamy sauce.

Perfect for a flavorful lunch that’s quick to assemble.

Ingredients:

• 2 cups pumpkin, diced
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1 tbsp olive oil
• 4 small corn or flour tortillas
• 1/2 cup shredded cabbage
• 1/4 cup sour cream or Greek yogurt
• 1 tbsp lime juice
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, chili powder, smoked paprika, cumin, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
2. Warm the tortillas in a dry skillet or oven.
3. Mix sour cream with lime juice and a pinch of salt to make a quick sauce.
4. Assemble tacos by layering roasted pumpkin, shredded cabbage, and the lime cream sauce on each tortilla.
5. Garnish with fresh cilantro and serve immediately.

These spicy pumpkin tacos are vibrant, flavorful, and satisfying.

The combination of smoky, spicy pumpkin and fresh toppings makes them a perfect lunch choice.

Pumpkin and Mushroom Grain Bowl

A hearty pumpkin and mushroom grain bowl with quinoa and roasted vegetables.

This lunch is healthy, filling, and full of earthy flavors, perfect for a balanced meal.

Ingredients:

• 1 cup cooked quinoa
• 2 cups pumpkin, cubed and roasted
• 1 cup mushrooms, sliced
• 1 small onion, sliced
• 2 cups spinach
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp pumpkin seeds for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper. Roast for 20 minutes.
2. In a skillet, sauté mushrooms and onion with 1 tbsp olive oil until tender and golden.
3. Add spinach to the skillet and cook until wilted.
4. Assemble the grain bowl by layering quinoa, roasted pumpkin, and sautéed vegetables.
5. Garnish with pumpkin seeds and a drizzle of olive oil. Serve warm.

This pumpkin and mushroom grain bowl is nutritious and hearty.

Each bite offers a perfect mix of textures and flavors, making it an ideal lunch for energy and satisfaction.

Pumpkin and Feta Quesadilla

A savory pumpkin and feta quesadilla that’s crispy on the outside and creamy on the inside.

This lunch is quick, easy, and packed with flavor.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup crumbled feta cheese
• 2 large flour tortillas
• 1/4 cup caramelized onions
• 1 tsp olive oil
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika (optional)

Instructions:

1. Heat a skillet over medium heat and lightly brush with olive oil.
2. Spread pumpkin puree on one tortilla, then sprinkle with crumbled feta, caramelized onions, black pepper, and smoked paprika.
3. Place the second tortilla on top and press gently.
4. Cook the quesadilla for 2-3 minutes per side, until golden brown and crispy.
5. Remove from skillet, slice into wedges, and serve warm.

This pumpkin and feta quesadilla is a deliciously cheesy, savory lunch with a hint of sweetness from the pumpkin.

It’s simple to make but full of bold flavors.

Pumpkin and Black Bean Burrito

A hearty and flavorful pumpkin and black bean burrito that’s packed with protein, fiber, and autumn-inspired flavors.

Perfect for a filling lunch that’s easy to take on the go.

Ingredients:

• 1 cup pumpkin, roasted and diced
• 1 cup black beans, drained and rinsed
• 1/2 cup cooked rice
• 1/4 cup corn kernels
• 1/4 cup shredded cheddar cheese
• 1 large whole wheat tortilla
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper to taste
• Salsa and sour cream for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add roasted pumpkin, black beans, corn, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
2. Warm the tortilla in a dry skillet or microwave for a few seconds to make it pliable.
3. Layer the pumpkin and bean mixture on the tortilla, add cooked rice and shredded cheese.
4. Fold the sides and roll into a burrito.
5. Serve with salsa and sour cream on the side.

This pumpkin and black bean burrito is satisfying, flavorful, and easy to make.

It’s a nutritious lunch that’s perfect for a busy day.

Pumpkin and Spinach Frittata

A light and fluffy pumpkin and spinach frittata that’s perfect for lunch or brunch.

Packed with vegetables and protein, it’s both healthy and delicious.

Ingredients:

• 1 cup pumpkin, peeled and diced
• 2 cups fresh spinach
• 6 large eggs
• 1/4 cup milk
• 1/2 cup feta cheese, crumbled
• 1 small onion, diced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Sauté onion and pumpkin until tender.
3. Add spinach and cook until wilted. Remove from heat.
4. In a bowl, whisk together eggs, milk, salt, and pepper. Pour over the vegetables in the skillet.
5. Sprinkle feta cheese on top and transfer the skillet to the oven. Bake for 20-25 minutes, until the frittata is set and slightly golden.
6. Slice and serve warm or at room temperature.

This pumpkin and spinach frittata is light, flavorful, and nutritious.

It’s a simple yet elegant lunch option that can be made ahead for convenience.

Pumpkin and Sausage Stuffed Peppers

Sweet pumpkin and savory sausage come together in these stuffed bell peppers for a hearty and flavorful lunch.

This dish is colorful, wholesome, and satisfying.

Ingredients:

• 2 large bell peppers, halved and seeded
• 1 cup pumpkin, diced
• 1/2 lb ground sausage (pork or turkey)
• 1/2 cup cooked quinoa or rice
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Cook sausage with onion and garlic until browned.
3. Add pumpkin, smoked paprika, salt, and pepper. Cook for 5-7 minutes until pumpkin is tender. Stir in cooked quinoa or rice.
4. Stuff each bell pepper half with the pumpkin-sausage mixture and place in a baking dish.
5. Top with shredded cheese if using and bake for 20-25 minutes until peppers are tender and cheese is melted.
6. Serve hot.

These pumpkin and sausage stuffed peppers are hearty, flavorful, and satisfying.

They make a wholesome and visually appealing lunch that’s perfect for any day.

Pumpkin Alfredo Pasta

A creamy pumpkin Alfredo pasta that combines the rich flavors of roasted pumpkin with a silky, cheesy sauce.

This indulgent lunch is perfect for cozy autumn days.

Ingredients:

• 8 oz fettuccine or penne pasta
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tsp nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
3. Stir in pumpkin puree, heavy cream, nutmeg, salt, and pepper. Simmer for 5 minutes until smooth and creamy.
4. Add cooked pasta to the sauce, tossing to coat evenly. Stir in Parmesan cheese.
5. Serve warm, garnished with fresh parsley.

This pumpkin Alfredo pasta is creamy, comforting, and full of autumn flavor.

It’s an easy yet impressive lunch that feels indulgent.

Pumpkin and Avocado Toast

A fresh and nutritious pumpkin and avocado toast that’s perfect for a light lunch.

Sweet pumpkin and creamy avocado pair beautifully on toasted bread.

Ingredients:

• 2 slices whole-grain bread, toasted
• 1/2 cup pumpkin puree
• 1/2 avocado, sliced or mashed
• 1 tsp lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)
• Microgreens or arugula for garnish

Instructions:

1. Spread pumpkin puree evenly on each slice of toasted bread.
2. Layer avocado on top and drizzle with lemon juice.
3. Season with salt, pepper, and red pepper flakes if desired.
4. Garnish with microgreens or arugula and serve immediately.

This pumpkin and avocado toast is light, flavorful, and satisfying.

It’s perfect for a quick, healthy lunch with minimal prep.

Pumpkin and Turkey Meatball Bowl

Savory turkey meatballs with pumpkin puree served over a bed of grains and vegetables.

This lunch bowl is hearty, nutritious, and packed with flavor.

Ingredients:

• 1/2 lb ground turkey
• 1/2 cup pumpkin puree
• 1/4 cup breadcrumbs
• 1 egg
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup cooked quinoa or rice
• 1 cup roasted vegetables (zucchini, carrots, bell peppers)
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix ground turkey, 1/4 cup pumpkin puree, breadcrumbs, egg, garlic powder, salt, and pepper. Form into small meatballs.
3. Place meatballs on a baking sheet and bake for 15-20 minutes until cooked through.
4. Assemble the bowl by placing cooked quinoa or rice, roasted vegetables, and meatballs. Drizzle remaining pumpkin puree on top as a sauce.
5. Serve warm.

This pumpkin and turkey meatball bowl is hearty, protein-rich, and full of autumn flavors.

It’s a satisfying lunch that’s both nutritious and comforting.

Pumpkin and Pesto Flatbread

A flavorful pumpkin and pesto flatbread that combines the sweetness of roasted pumpkin with the aromatic taste of fresh basil pesto.

Perfect for a quick and satisfying lunch.

Ingredients:

• 1 pre-made flatbread or pizza crust
• 1 cup roasted pumpkin cubes
• 2 tbsp basil pesto
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup caramelized onions
• 1 tsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Spread pesto evenly over the flatbread. Top with roasted pumpkin, caramelized onions, and shredded mozzarella.
3. Drizzle lightly with olive oil and season with salt and pepper.
4. Bake for 12-15 minutes, until cheese is melted and the edges of the flatbread are golden.
5. Slice and serve warm.

This pumpkin and pesto flatbread is a delicious blend of savory and sweet flavors.

It’s easy to prepare and perfect for a lunch that feels special.

Pumpkin and Quinoa Salad

A healthy pumpkin and quinoa salad packed with vegetables, nuts, and a light dressing.

This lunch is nutritious, filling, and full of autumn flavors.

Ingredients:

• 1 cup cooked quinoa
• 1 cup roasted pumpkin cubes
• 1/2 cup cherry tomatoes, halved
• 1/4 cup toasted pumpkin seeds
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine cooked quinoa, roasted pumpkin, cherry tomatoes, pumpkin seeds, and feta cheese.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley and serve.

This pumpkin and quinoa salad is light, nutritious, and full of texture.

It’s a perfect lunch for anyone seeking a wholesome, flavorful meal.

Pumpkin and Ham Panini

A warm and crispy pumpkin and ham panini with melted cheese.

This lunch is quick, flavorful, and perfect for a comforting meal.

Ingredients:

• 2 slices of rustic bread or ciabatta
• 1/2 cup pumpkin puree
• 3 slices cooked ham
• 1/4 cup shredded Gruyère or cheddar cheese
• 1 tsp Dijon mustard
• 1 tsp olive oil

Instructions:

1. Preheat a panini press or skillet over medium heat.
2. Spread pumpkin puree and Dijon mustard on one slice of bread. Layer with ham and shredded cheese, then top with the second slice of bread.
3. Lightly brush the outside of the sandwich with olive oil.
4. Grill the panini for 3-5 minutes per side until the bread is golden and crispy and the cheese is melted.
5. Slice and serve immediately.

This pumpkin and ham panini is a perfect combination of sweet, savory, and cheesy flavors.

It’s a warm and satisfying lunch that’s simple to make.

Pumpkin and Chickpea Buddha Bowl

A colorful and nutritious Buddha bowl featuring roasted pumpkin, protein-rich chickpeas, and fresh vegetables.

This lunch is healthy, filling, and full of flavor.

Ingredients:

• 1 cup roasted pumpkin cubes
• 1 cup cooked chickpeas
• 1/2 cup cooked brown rice or quinoa
• 1/2 cup shredded carrots
• 1/2 cup cucumber, sliced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Arrange roasted pumpkin, chickpeas, rice, carrots, and cucumber in a bowl.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper to make a dressing.
3. Drizzle the dressing over the Buddha bowl.
4. Garnish with fresh parsley and serve immediately.

This pumpkin and chickpea Buddha bowl is wholesome, colorful, and satisfying.

It’s a perfect lunch for anyone seeking a balanced meal packed with nutrients.

Pumpkin and Cheese Stuffed Sweet Potatoes

Baked sweet potatoes stuffed with creamy pumpkin and melted cheese.

This lunch is comforting, savory, and easy to prepare.

Ingredients:

• 2 medium sweet potatoes
• 1 cup pumpkin puree
• 1/2 cup shredded cheddar or mozzarella cheese
• 1/4 tsp nutmeg
• 1 tbsp butter
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45-50 minutes until tender.
2. In a bowl, mix pumpkin puree with butter, nutmeg, salt, and pepper.
3. Slice baked sweet potatoes in half and scoop slightly to create space. Fill with the pumpkin mixture.
4. Sprinkle shredded cheese on top and return to the oven for 5-7 minutes until cheese is melted.
5. Garnish with fresh chives and serve warm.

These pumpkin and cheese stuffed sweet potatoes are creamy, cheesy, and satisfying.

They make a comforting lunch with a hint of autumn flavor.

Curried Pumpkin Wrap

A quick and flavorful curried pumpkin wrap filled with roasted vegetables and greens. Perfect for a portable and nutritious lunch.

Ingredients:

• 1 large whole wheat tortilla
• 1 cup roasted pumpkin cubes
• 1/2 cup cooked chickpeas
• 1/4 cup shredded carrots
• 1/4 cup baby spinach
• 2 tbsp Greek yogurt
• 1 tsp curry powder
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix Greek yogurt with curry powder, salt, and pepper.
2. Spread the curried yogurt evenly over the tortilla.
3. Layer roasted pumpkin, chickpeas, shredded carrots, and baby spinach on top.
4. Roll the tortilla tightly into a wrap and slice in half.
5. Serve immediately or wrap for lunch on the go.

This curried pumpkin wrap is savory, nutritious, and easy to prepare. It’s a perfect lunch for those who enjoy bold flavors in a portable meal