Save It Tender, golden German spaetzle enriched with pumpkin puree and warm spices, perfect as a comforting side or a fall-inspired main.
The first time I tried pumpkin spaetzle, the blend of earthy pumpkin and warm spices was a surprising hit at our family dinner. It quickly became tradition each fall.
Ingredients
- Pumpkin puree: 1 cup (240 g), adds moisture and color
- All-purpose flour: 2 cups (250 g), binds the batter
- Eggs: 3 large, bring structure
- Milk: 1/4 cup (60 ml), for richness
- Salt: 1/2 tsp in batter, 2 tsp for boiling water
- Ground nutmeg: 1/4 tsp, for warmth
- Ground black pepper: 1/4 tsp, plus to finish
- Unsalted butter (melted): 1 tbsp in batter, 2 tbsp for sautéing
- Onion: 1 small, finely diced for finishing
- Chopped fresh sage or parsley: 2 tbsp, adds herbal brightness
Instructions
- Prepare batter:
- In a large bowl, whisk together pumpkin puree, eggs, milk, melted butter, salt, nutmeg, and pepper until smooth.
- Add flour:
- Gradually stir in flour until thick and sticky. Let rest for 5 minutes.
- Boil water:
- Bring a large pot of salted water to a boil.
- Form spaetzle:
- Press batter through a spaetzle maker or colander into boiling water in batches. Cook until they float, about 2 to 3 minutes. Remove and drain.
- Sauté aromatics:
- In a large skillet, melt 2 tbsp butter over medium heat. Add onion and cook until soft, about 3 to 4 minutes.
- Sauté spaetzle:
- Add cooked spaetzle to skillet, sauté until golden, 3 to 5 minutes. Stir in herbs and season with black pepper.
- Serve:
- Enjoy warm, as a side or main with extra herbs or cheese if desired.
Save It Our kids love helping pass the batter through the colander — it gets everyone giggling and eager to eat. It's now a fun fall memory in our family kitchen.
Required Tools
Large mixing bowl, whisk, spaetzle maker or colander, large pot, slotted spoon, large skillet for sautéing.
Allergen Information
Contains eggs, wheat, and dairy. Use plant-based milk and butter for a dairy-free option. Always check ingredient labels if cooking for allergies.
Nutritional Information
Per serving: Calories 290, Fat 10 g, Carbohydrates 41 g, Protein 9 g. Values are estimates and can vary.
Save It Serve your pumpkin spaetzle hot and top with extra herbs or a sprinkle of parmesan for a cozy finish. Enjoy at your next autumn meal.
Recipe FAQs
- → What is the texture of pumpkin spaetzle?
The noodles are tender with a slight chew, lightly crisped when sautéed in butter.
- → Can I use canned pumpkin puree?
Yes, canned pumpkin puree works well and adds smooth texture and subtle sweetness.
- → Which herbs best complement the flavor?
Fresh sage, parsley, or thyme match pumpkin's warmth and enhance aroma.
- → Is spaetzle suitable for vegetarians?
Yes, it uses eggs, milk, flour, and pumpkin, making it entirely vegetarian-friendly.
- → How can I make the noodles crispier?
Sauté them in batches in butter to prevent overcrowding and achieve a golden finish.
- → What tools are needed for preparation?
A mixing bowl, whisk, spaetzle maker or colander, pot, slotted spoon, and skillet are required.
- → Can dairy be substituted in this dish?
Yes, plant-based milk and butter alternatives can replace dairy products as needed.