Pumpkins really are the mother of all fruits. Not only do they present endless opportunities for carving and creativity, they're also healthy, versatile and tasty. With Halloween season upon us, here's 20 ways to use your pumpkin pulp from spice lattes to sage gnocchi and beyond.
Recipe courtesy of Tilda rice
1 large onion, finely chopped
2 tbsp finely chopped fresh sage
2 garlic cloves, crushed
600g pumpkin, peeled, seeded and cut into 3cm chunks
200g Basmati rice
600ml vegetable stock
100g low fat mascarpone cheese
25g grated parmesan
Extra fried sage leaves and parmesan shavings, to decorate
1. Place the butter and onion in a large saucepan over a moderate heat and cook for 5 minutes until the onion begins to soften.
2. Add the sage and garlic and cook for 2 minutes more until the sage goes a bit crispy.
3. Add the pumpkin and rice and stir over the heat for 1 minute until it starts to stick.
4. Pour over the stock and simmer stirring occasionally for about 25 minutes until both rice and pumpkin are tender and most of the liquid has been absorbed.
5. If there’s quite a bit of liquid left, then drain it and discard it.
6. Stir in both cheeses until you have a creamy looking rice mixture and serve immediately with crispy fried sage leaves and parmesan shavings.
Recipe courtesy of Leakers Bakery
Scooped contents of a medium sized pumpkin (remove the seeds first)
Or Inside flesh of a pumpkin cut into slices approx 1inch thick
240g drained cannelini beans
4 slices sourdough bread
50g baby spinach leaves
50g Gruyere cheese sliced
2 cloves garlic
Half a lemon
3 tablespoons Harissa paste
2 tablespoon Olive Oil
1. Roast the pumpkin pieces or slices in butter at 180c for 20 minutes.
2. While roasting whizz approximately 240g soft cannellini beans with two cloves of garlic and lemon juice to make a paste.
3. Spread paste over the top of sourdough slices, leaving the crusts and edges exposed. Top with raw baby spinach leaves then lay the roast pumpkin over the spinach.
4. Finish with sliced Gruyere. Finally, mix the Harissa with the olive oil and drizzle this mixture all around the edge of the bread crusts plus a little on top of the cheese.
5. Place assembled bruschetta into the oven for approx 10-15 minutes until the cheese has completely melted.
Recipe courtesy of ocado.com, the online supermarket
175g Wholemeal Sliced Bread, made into crumbs
1½ tsp Mixed Dried Herbs
30g Pumpkin Seeds
75g Unsalted Butter, (or hard margarine)
700g Butternut Squash, peeled and cut into 2cm cubes
1 Very Small Onion, peeled and finely chopped (about 50g prepared weight)
160g Cooked and Peeled Chestnuts, chopped
2 Bay Leaves
120ml Vegetarian Red Wine
200g Cranberry Sauce
1. Preheat oven to 200C / 400F / Gas mark 6. Grease 4 x Yorkshire pudding tins with margarine or butter. Line a baking tin with foil.
2. To make the crust: Put breadcrumbs, mixed dried herbs and the pumpkin seeds into a large bowl. Melt 50g butter (*or hard margarine) and pour onto the breadcrumb mixture. Mix well, then divide equally between the four prepared Yorkshire pudding tins. Using the back of a spoon and your fingers, press evenly into the tins to form shallow cups. Pinch the edges between your fingers and thumb to make them firm – the edges should not be crumbly. Put in the oven and bake for about 15 minutes until crisp. Cool in the tins for about 5 minutes, then remove carefully and put on a cooling rack until ready to serve.
3. To make the filling: Melt the remaining 25g butter (or hard margarine) in a small saucepan. Put the prepared butternut squash in a bowl and toss it with half the melted butter and 2 tbs water. Put the butternut squash into the foil-lined baking tin and bake in the oven for 45 minutes, stirring occasionally, until soft. It should remain moist – if it seems to be drying out, add a very little more water.
4. Meanwhile, make the chestnut paté: sauté the onion in the remaining butter for about five minutes until soft. Add the chestnuts, bay leaf and 4 tbs of the red wine, together with 4 tbs water. Bring to the boil then reduce the heat, cover, and simmer for 10 minutes. Remove the bay leaf and mash the chestnuts to a moist spreading paté. If it is too dry, add a little more water.
5. Put the cranberry sauce in a small saucepan with the remaining red wine. Bring gently to the boil, stirring, then simmer for about 5 – 10 minutes until the sauce has reduced a little but is still runny. To serve: divide the warm chestnut paté between the croustades, pile the butternut squash on top. Drizzle a little of the cranberry jus around the plate, then serve the rest separately.
Recipe courtesy of The Devilled Egg Kitchen Academy
For the filling:
450 g pumpkin flesh, cut into 2cm cubes
2 eggs plus 1 yolk
70g muscavado sugar
1 cinnamon quill
3 whole cloves
275ml double cream
For the pastry:
250g plain flour
35ml cold water
For the meringue:
4 egg whites (medium, each weighing 30g)
225g caster sugar
1. Pre-heat the oven to 180C
2. Place the pumpkin flesh onto a tray, cover with baking foil and bake until soft (approximately 20 minutes) and mash
3. In the meantime, make the pastry:
- Place flour and salt in a bowl, rub in the butter
- Pour in the water and egg, bring together but do not overwork
- When combined, wrap in greaseproof paper and rest in fridge for at least 30 minutes
- Roll out the pastry and carefully line a small tartlet cases (3 inch) with it
- Cover with greaseproof paper and chill until hard
- Preheat oven to 190C and blind bake (line with baking parchment and fill with baking beans) for 15 minutes, or until the sides are set and the pastry feels sandy to the touch
- Remove baking beans and paper, return to the oven for 5 minutes to set the bottom
4. To make the filling:
- Pour the double cream into a pan with the sugar and spices
- Heat slowly until the sugar has dissolved and bring to boil and turn the heat off immediately, remove the spices
- Whisk the eggs and yolk in a bowl and pour the cream mixture over, whisk until combined
- Add the pumpkin and whisk further
- Pour into the cooled pastry cases and bake on 150C for 20 minutes or until the filling is set
- Cool completely
5. For the meringue:
- Preheat oven to 110C
- Whisk the egg whites until stiff and dry
- Add a table spoon of sugar for each egg white and whisk after each addition until stiff
- Add half the remaining sugar and whisk in, localised whisking, will turn shiny and glossy
- Add the rest of the sugar and some food colouring and gently fold in
- Pipe mixture onto the tartlets and bake for 35 minutes until the meringues are set
Recipe courtesy of Total Greek Yoghurt
100g Greek yoghurt
1 ready made raw flan case
500g pumpkin, peeled, seeds removed & cut into large chunks
2 free-range eggs
20g stem ginger diced
100g caster sugar
¼ tsp ground cloves
¼ tsp ground cinnamon
¼ tsp freshly grated nutmeg
1. Preheat the oven to 190°C/385°F/Gas Mark 5 and blind bake the flan case following the packets instructions.
2. Meanwhile, place the pumpkin into the top of a steamer and steam for 15-20 minutes, or until tender. Remove from the steamer and allow to cool.
3. Place the pumpkin into a food processor and blend to a purée. Then add the eggs, sugar, cloves, cinnamon and nutmeg to make the filling.
4. Pour the pumpkin mixture into the pastry tart and place into the oven to bake for 40-45 minutes, or until the filling has set. Remove from the oven and cool for at least two hours.
Recipe courtesy of Krups Milk Frother
1/2 cup whole milk
1 tablespoon pumpkin puree (can be bought in a can)
1 teaspoon light brown sugar
1/4 teaspoon mixed spice
1 teaspoon vanilla extract
1 cup freshly brewed coffee
2 tablespoons cream
1 teaspoon granulated white sugar
1. In a milk frother mix your milk, pumpkin puree, brown sugar, spice and vanilla. Set to the latte setting and leave to froth
2. Pour the mixture into a tall mug. Add freshly brewed hot coffee. Pour in the cream. Add a teaspoon of sugar. Stir, and taste. Add more sugar, if desired.
3. Add Whipped cream and ground nutmeg to decorate
Recipe courtesy of Francesco Mazzei for Grana Padano Cheese
100g mashed potatoes (use 2 large potatoes)
100g pumpkin mash (or 1 butternut squash)
100g grated Grana Padano Cheese, aged for 20 months
100g plain flour
Pinch of nutmeg
1 egg yolk
1 teaspoon shallots
20g sage (4 leaves)
1. Cook the potatoes and pumpkin in boiling water for 20-25 minutes, or until soft, then drain.
2. Mash well and place in a large bowl.
3. Make a well in the centre and add the egg, salt and freshly ground nutmeg, ¾ of the grated Grana Padano and flour.
4. Mix by hand to form dough, and then knead for a few minutes.
5. Cut the dough into smaller pieces and roll each piece into a cylinder.
6. Cut each cylinder into 2.5cm/ 1in pieces.
7. Place the gnocchi in boiling salted water.
8. When they rise to the top, remove from the saucepan with a slotted spoon and refresh in iced water. Drain, drizzle with olive oil and keep warm.
9. In the meantime deep fry the sage leaves in a deep fryer or in a pan with very hot oil.
10. Separately sweat the shallots and butter in a pan and then add and sauté the gnocchi.
11. Sprinkle the extra Grana Padano on top and serve with a crispy fried sage leaf.
Recipe courtesy of Chobani Yogurt
For the filling:
375ml plain Greek yogurt
4oz reduced-fat cream cheese, softened
1 ½ tsp unsalted butter, softened
250ml icing sugar
Additional icing sugar for rolling and dusting, (optional)
For the cake:
3 eggs separated
160ml tinned pumpkin
180ml all-purpose flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¾ tsp vanilla extract
Generous pinch salt
1. Preheat oven to 375°F (Gas Mark 5). Line a 15x10x1-inch pan with parchment paper. Grease with cooking spray and set aside.
2. In a small bowl, beat filling ingredients until smooth. Cover and refrigerate.
3. In a medium bowl, whisk together flour, baking soda, spices and salt. Set aside.
4. Use a mixer on high speed to beat egg yolks until thick and frothy. Gradually add ½ cup sugar and pumpkin, beating on high speed until sugar is almost dissolved. In a clean mixing bowl, beat egg whites until soft peaks form, then gradually add remaining sugar, beating until stiff peaks form. Fold egg white mixture into egg yolk mixture.
5. Gently fold dry ingredients into wet and spread into prepared pan. Bake 12-15 minutes, or until cake springs back when lightly touched. Cool 5 minutes. Turn cake onto a clean kitchen towel dusted with icing sugar. Gently peel parchment paper from back of cake. Roll cake jellyroll style, starting with a short end. Cool completely.
6. Unroll cake and spread filling evenly to within ½ inch of edges. Roll again. Cover with plastic wrap and freeze until firm (or up to 3 months). Remove from freezer 15 minutes before serving. Dust with icing sugar and serve in slices.
Recipe courtesy of ocado.com, the online supermarket
14g dry yeast
1 tsp salt
600g plain flour
2 tbsp olive oil, plus extra for brushing and 90ml for the filling
1 kg pumpkin, peeled, deseeded, and cut into chunks
4 garlic cloves, peeled and crushed
4 fresh sage leaves, finely sliced
500g ricotta cheese
2 tbsp Spanish onion, finely chopped
2 sprigs fresh dill, finely chopped
2 handfuls wild rocket leaves
1 pinch salt
1 pinch black pepper
1. To make the piadine, combine 500ml (16fl oz) of water with the yeast and salt in a small bowl, and stir until dissolved. Put the flour in a large bowl, make a well in the centre, and add the yeast mixture and oil. Mix with your hands until well combined. Knead the dough on a floured work surface for about 10 minutes until smooth and elastic. Form into a ball, place in a clean oiled bowl, and cover with a tea towel. Leave in a warm place to double in size; it should take about 1 hour.
2. Meanwhile, preheat the oven to 200°C (400°F/Gas 6). Put the pumpkin on a baking tray, and toss with the olive oil, garlic, and sage. Season with salt and black pepper, and roast in the oven for about 40 minutes until tender and golden. Set aside to cool slightly. In a bowl, combine the ricotta, onion, and dill, and season with a little salt and black pepper. Set aside.
3. Heat the barbecue or charcoal grill until hot. Remove the dough from the bowl, shape into a thick sausage on a floured work surface, and cut into 8 portions. Form the dough into oval shapes, then flatten with the palm of your hand. Roll up and down into long oval shapes about 5mm ( 1 / 4 in) thick. Brush both sides of the piadine with a little olive oil, and grill over a high heat for 1–2 minutes on each side until cooked. They cook quickly, so keep an eye on them.
4. As the piadine come off the grill, spread a little of the ricotta mixture evenly over the top of each one. Put some roasted pumpkin and rocket on one half of each piadina, fold the other half over the top, and serve immediately.
a little butter, for greasing
250 g/9 oz pumpkin (weighed after deseeding and peeling), diced small
4 tbsp semi-skimmed milk
3 tbsp runny honey
1 tsp ground ginger
¼ tsp ground mixed spice
325 g/11½ oz All Butter Pastry or ready-made sweet shortcrust pastry, chilled
a little plain flour, for dusting
a little milk, to glaze
a little caster sugar, for sprinkling
1. Preheat the oven to 190°C/375°F/Gas Mark 5. Lightly grease 2 x 12-section mini muffin tins.
2. Put the pumpkin in a steamer, cover and set over a pan of gently simmering water. Steam for 15 minutes, or until tender. Purée with the milk in a liquidizer or food processor until smooth. Cool slightly, then mix in the eggs, honey, ginger and mixed spice.
3. Roll the pastry out thinly on a lightly floured surface. Using a plain cookie cutter, stamp out 24 circles, each 6 cm/2½ inches in diameter. Press these gently into the tins, rerolling the trimmings as needed. Squeeze any remaining trimmings together and reserve.
4. Brush the top edges of the pie cases with milk, then spoon in the filling.
5. Roll the remaining pastry trimmings out thinly on a lightly floured surface. Use a sharp knife to cut tiny leaves and mark on veins. Brush these with milk, arrange them over each pie and sprinkle with a little sugar.
6. Bake in the preheated oven for 15 minutes, or until the leaves are golden and the filling is just set. Leave to cool in the tins for 10 minutes, then loosen with a round-bladed knife and transfer to a wire rack to cool. Serve warm or cold, sprinkled with a little extra sugar.
Recipe courtesy of Very Lazy
1.2kg pumpkin, peeled
3 tbsp chopped chilli
1 tbsp chopped garlic
4 tbsp olive oil
30g chives, chopped
3 lemons, zested
Salt and pepper
1. Preheat the oven to 200C.
2. Cut the pumpkin into 1cm thick slices and lay them flat, cut side down on a baking sheet lined with non-stick paper.
3. Sprinkle with the breadcrumbs, garlic and chilli and drizzle with the olive oil.
4. Roast for 30 minutes, or until tender.
5. Place onto a platter and scatter over the chives, lemon zest and some salt and pepper.
Recipe courtesy of Annie Stirk for Absolutely Food
1 large onion, chopped
2 fat cloves of garlic, crushed
1 tbsp freshly grated ginger
1 generous tbsp Thai red curry paste
1kg pumpkin or butternut squash, peeled, deseeded and cubed
600ml hot vegetable stock
400ml can coconut milk
Coarse sea salt and ground black pepper
2 tbsp fresh coriander, roughly chopped
150ml natural yoghurt
1. Heat the oil in a large pan over a medium heat.
2. Add the onion, garlic and ginger and cook gently for a few minutes or until softened.
3. Stir in the curry paste and continue to cook for a minute.
4. Add the prepared pumpkin or butternut squash and stir well.
5. Gradually add the vegetable stock, season.
6. Bring to the boil, then reduce the heat and simmer for approximately 25 minutes or until tender.
7. Now blend the soup in batches in a food processor until smooth. Alternatively, use one of those nifty stick blenders if you have one.
8. Return the soup to the pan, stir in the coconut milk and gently heat through again until piping hot – be careful not to let it boil.
9. Serve in bowls with a swirl of natural yoghurt and a sprinkling of roughly chopped coriander leaves.
Recipe courtesy of Opies
2 red chillis finely chopped
200g chopped pumpkin
1 tbsp freshly grated ginger
1 bunch spring onions, cut into rings
3/4 cup short grained rice
3-4 cups of vegetable stock or whey
2 tbsp butter
Salt & pepper
Opies ginger syrup, chopped
1. In a saucepan, melt the butter and then add the white part of the spring onions, pumpkin, chopped chillies and ginger. Sauté for about 4 minutes.
2. Now add the rice. Mix well until well coated.
3. Then add 1 and a half cups of stock or whey. Mix well and let it cook on a slow simmer.
4. Continue adding the rest of the stock in 1/2 cups until the rice is cooked but still has a bite. Add salt & pepper.
5. Mix the green parts of the scallion a few minutes before serving, leaving some for garnish.
6. Serve and drizzle Opies ginger syrup to taste.
Recipe courtesy of Renshaw White Chocolate Simply Melt
300g (11oz) self-raising flour
300g (11oz) light muscovado sugar
3 teaspoons mixed spice
2 teaspoons bicarbonate of soda
175g (6oz) sultanas
½ teaspoon salt
4 medium eggs – beaten
200g (7oz) butter - melted
1 orange – zest only
1. Preheat the oven to 180°C/350°F/gas mark 4.
2. Lightly grease and flour a 20cm round bundt tin.
3. Put the self-raising flour, light muscovado sugar, mixed spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
4. In a separate bowl, beat the eggs into the melted butter, then stir in the orange zest and orange juice.
5. Mix the butter mixture with the mixed dry ingredients until combined. Then stir in the pumpkin flesh. Pour the mixture into the bundt tin and bake for 30 minutes, until golden and springy to the touch.
6. Leave to cool on a wire rack.
7. Once cooled, remove the cake from the bundt tin.
8. Melt the white chocolate and pour into a bowl.
9. Using a spoon, drizzle the mixture onto the bundt cake and then sprinkle with the orange and black vermicelli to decorate.
1 tablespoon orange juice
500g (18oz) pumpkin flesh - grated
200g white chocolate
Orange and black vermicelli
Recipe courtesy of loveradish.co.uk
2 tbsp olive oil
2 tbsp butter
1 onion chopped
3 cloves garlic sliced
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tsp black onion seeds
400g basmati rice
400g pumpkin diced
800ml hot chicken stock
Salt and pepper
1. Heat the oil and butter in a large saucepan with a tight fitting lid, add the onion, garlic, cumin, fennel and black onion seeds, cook for 3 minutes, stirring every now and then until the onions are translucent.
2. Now add the rice and cook for a further 2 minutes until the rice has also turned translucent, stirring the rice all the time.
3. Add the pumpkin and stock, bring to the boil and turn down the heat to a gentle simmer.
4. Season and place the lid on the pan and leave to cook without stirring for 10 minutes, or until all the stock has been absorbed, turn off the heat and leave to stand for 5 minutes to finish cooking.
5. Remove the lid and give a gentle stir. Top with a spoonful or two of Greek yogurt and scatter the sliced radishes and remaining ingredients over the top. Serve at once.
Recipe courtesy of Primula
225g plain flour
1tsp bicarbonate of soda
1tsp ground ginger
1tsp mixed spice
150ml vegetable oil
150ml soured cream
225g caster sugar
2 large eggs
125g pureed pumpkin
1 tube Primula Original
400g icing sugar
1tsp vanilla extract
1. Preheat oven to 180°C/gas mark 6. Line a muffin tray with paper cases.
2. Mix the flour, bicarbonate of soda and spices in a bowl. In a jug, measure the oil and add the soured cream, eggs and sugar. Beat until well mixed and creamy.
3. Pour the oil mixture into the dry ingredients and mix gently. Fold through the pumpkin.
4. Spoon the mixture into the paper cases, filling them about ¾ full and bake for 25-30 minutes until springy.
5. Leave muffins to cool and prepare the frosting. Beat together the Primula Cheese, vanilla and icing sugar until smooth.
6. Pipe the icing mixture onto the muffins and leave to set.
7. For a spooky Halloween touch, colour some fondant icing/marzipan with orange food dye until pumpkin coloured. Roll into walnut sized balls and use the back of a knife to mark lines. Using a writing icing pen, add faces to the pumpkins and position one on top of each of the muffins.
Recipe courtesy of simplybeefandlamb.co.uk
225g/8oz cooked roast beef, shredded or cubed
30ml/2tbsp rapeseed or olive oil
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
15ml/1tbsp Madras curry paste or similar
4 medium carrots (weighing about 225g/8oz), peeled and roughly chopped
350-450g/12oz-1lb pumpkin or butternut squash, peeled and cubed
2 celery sticks, chopped
1L/1¾pints good, hot beef or vegetable stock
Splash sweet sherry, optional
Crème fraîche, to serve
15-30ml/1-2tbsp freshly chopped chives or flat-leaf parsley
1. Heat the oil in a large pan and cook the onion and garlic for 2-3 minutes. Add the curry paste and cook for a further 1-2 minutes.
2. Add the carrots, pumpkin or butternut squash, celery and stock. Bring to the boil, reduce the heat and simmer for 35-40 minutes. Cool slightly.
3. Purée the soup in batches in a blender or food processor and return to the pan with the beef. Bring to the boil, reduce the heat, add the sherry (if used) and simmer for 2-3 minutes until piping hot.
4. Season if required and serve with a spoonful of crème fraîche and a sprinkling of fresh chives or flat-leaf parsley to garnish.
Recipe courtesy of Casa Moro by Sam and Sam Clark
1kg pumpkin or squash (800g prepared weight), peeled, de-seeded and cut into 3cm cubes
1 garlic clove, crushed
1/2 tsp ground allspice
2 tbsp olive oil
Sea salt and black pepper
400g can cooked chickpeas, drained
1/2 small red onion, finely chopped
4 tbsp roughly chopped fresh coriander
1 garlic clove, crushed to a paste with a pinch of salt
3 1/2 tbsp lemon juice
3 tbsp tahini paste
* 2 tbsp water, to taste
* 2 tbsp extra virgin olive oil
1. Preheat the oven to 220°C/425 F/Gas 7.
2. Toss the pumpkin with the garlic, allspice, olive oil and some salt and pepper.
3. Place on a tray in the oven for about 15-25 minutes or until soft. Remove and allow to cool.
4. While the pumpkin is cooking, make the tahini sauce. Mix the crushed garlic with lemon juice and add the tahini. Now thin with the water and olive oil, and check for seasoning. You should taste a balance between the nutty tahini and lemon.
5. To assemble the salad, place the pumpkin, chickpeas, red onion and coriander in a mixing bowl. Pour on the tahini sauce and remaining oil and toss carefully. Season with salt and pepper.
Recipe courtesy of Flahavans Irish Porridge Oats
100g plain flour, sifted
Pinch of salt
100g porridge oats
50g butter, roughly diced
Ice cold water to bind
500g prepared weight pumpkin flesh, cut into small chunks
1tbsp olive oil
200ml vegetable stock
150ml double cream
200ml crème fraiche
pinch freshly grated nutmeg
1tsp ground allspice
50g pinenuts. Lightly toasted
1. Pre-heat the oven to 180C/350F/Gas 4.
2. Combine pastry ingredients in a food processor and whiz until combined (or combine using finger tips in a large bowl). Divide into four and roll each to make pie lids. Place on a baking sheet and transfer to the fridge to rest.
3. Heat the oil in a large frying pan or wok and fry the pumpkin for 5-6 minutes until starting to soften and char. Add the stock and simmer over a high heat until almost all the liquid has been absorbed. Stir through the cream, crème fraiche and spices and heat until almost boiling. Remove from the heat and stir through the pinenuts.
4. Spoon pumpkin mixture into four individual pie dishes. Carefully top each with a pastry lid.
5. Bake in the oven for 20 minutes, until pastry is turning golden and cooked through
Recipe courtesy of Tefal
1 spoon vegetable oil
1 large onion , chopped
600g lean minced beef
2 tablespoons tomato puree
1.5 - 2 teaspoons mild chilli powder
1 teaspoon ground coriander
700ml hot beef stock
400g chopped tomatoes
400g red kidney beans
400g pumpkin, cubed
1. Heat the oil in a pan for two minutes, add the onion and cook for a further five minutes
2. Add the minced beef and cook for another 10 minutes or until the meat is coloured all over.
3. Mix the tomato puree, chilli power and coriander with 550ml of the beef stock.
4. Add the stock mixture, pumpkin and tomatoes and cook for 25 minutes.
5. Add the beans and the remaining hot stock and cook for a further five minutes.
6. Serve with boiled white rice and sour cream.