For me, pumpkin is used in savoury dishes, not sweet.
Thai red pumpkin curry is something you just have to try
Congee (bubur), freestyle, anything savoury with sort of overcooked rice. Sounds odd, but is very nice
I’ve pickled pumpkin as well,
And slice thin, use in a stir fry
Soups, stews
Cut in slices and on the grill, sprinkled with a little oil and spices.
In a drip pan, with onions and (sweet) potato, under that spatchcocked or rotisserie chicken
I’m sure I can come up with more, given a little more time
Another pumpkin hatah here. The only way I can eat that stuff is in pumpkin cream soup, like the one @Phoenikia posted. With a nice splash of pumpkin seed oil, crème fraîche, toasted pumpkin seeds, and enough salt & pepper to not make it taste like sweet baby food anymore.
My Italian side of the family always made this dish to go with our Christmas Eve fish and homemade pasta feast. No measurements to speak of. Fill a 13x9 baking dish with cubed pumpkin. Add grated Parmesan, Italian breadcrumbs (not a lot), s&p and enough olive oil to moisten. Stir to combine and bake at 325* until pumpkin is tender. Five minutes before taking it out of the oven pour a shot glass full of apple cider vinegar over the top.
Loved it in SF too! Take a look at the fascinating story of the family if you haven’t come across it already-- I had no idea until a couple of years ago.
Lol, I do remember a bit of background about them, and their relationship to the former Afghanistan president. I didn’t know about all the other restaurants with the same name until a few years ago. I did find it strange why they all had to give their restaurant the same name.
Another favorite pumpkin treat are picarones. Ideally it’s pumpkin and sweet potato, but since I lack the correct sweet potatoes here, I’ve made do with just pumpkin. Still delicious!