Despite the glorious Indian summer we have all been relishing for the past few weeks, autumn is slowly creeping around the corner. With the days getting shorter and mornings crisper, what better way to kick off your October than with a handful of pumpkin recipes you can cosy up to...

With so many shapes, sizes, and varieties, it can definitely be overwhelming when it comes to selecting the right pumpkin. The variety you choose is really down to personal taste and availability.

Generally speaking, though, you can never go wrong with butternut squash: its sweet, orange flesh makes it particularly versatile in the kitchen for both sweet and savoury dishes. Here are some things to look out for when choosing your pumpkin:

make sure it’s firm

avoid bruised or scratched skin
lookout for healthy stems, nothing too dry and crusty
give it a good tap – the more hollow it sounds, the better
do not cook with carving pumpkins; they are stringy and have much less flavour
buy from a farmer’s market or local fresh produce shops rather than supermarkets
go for larger pumpkins, as they have more flesh and yield more than one dish
always keep the seeds – roast them with kosher salt for a snack or use as a garnish

Pumpkin Soup

This is my go-to recipe for those cold and dreary autumn nights. It’s super simple to throw together and freezes really well. What I particularly like about this recipe is that you can use up any sad-looking veg you have lying around, and it only needs around ¼ of a pumpkin, so you can keep the rest in the fridge for another dish. Find a how-to guide here!

Katsu Croquettes

These are a tad more time-consuming and require you to get your hands a little dirty, but the end result is all the more rewarding. A great vegan recipe that can easily be made gluten-free, as well.

Using ¼ of a pumpkin will yield around 9 good-sized croquettes, but the fun thing about this recipe is that you can shape them into anything to fit around whatever you’re serving them with; make tiny balls for a snack or starter and serve with spicy mayonnaise, or go super-size and make them into patties for burgers.

I deliberately only season them with salt and pepper, as that way you have the freedom to play around with the dish and make it your own with the flavours you enjoy most. My favourite variation of this recipe is a katsu curry – check out this step-by-step guide.

Pumpkin Risotto

A comforting and colourful dish packed with flavour, and any leftovers can be made into arancini (fried rice balls). You’ll only need ¼ of your pumpkin, some risotto rice, an onion, some garlic and veg stock.

Cut the pumpkin into cubes and whack it in a very hot oven for 30 minutes with some olive oil. While it roasts, fry up some finely chopped onions and garlic over medium heat.

Once softened, stir in a mug of risotto rice and fry for a few minutes with some sage and a splash of white wine. Then, while stirring constantly, gradually add in around ½ - 1 litre of veg stock. Do this bit by bit, adding more only when the rice has absorbed the stock.

Once the rice has almost reached your desired consistency (I find al dente is always best), you can add in the pumpkin either as is in cubes, or after blending into a purée. Finally, stir in some Parmigiano and garnish with crispy bacon and pumpkin seeds.

Mediterranean Style Roast

Another quick and easy recipe that requires little prep! Pumpkin and chickpeas work really well together for this dish – the sweetness of the soft pumpkin is complemented by the nutty flavour of chickpeas that crisp up nicely in the oven.

This is more of a judge-by-eye dish depending on how many people you are serving. All you need to do is chop the pumpkin into small cubes and throw it in a roasting tray with a tin or two of chickpeas. I don’t bother rinsing the chickpeas as it can take away from the flavour.

Drizzle over some olive oil and season with cumin, garam masala, black pepper, kosher salt & paprika (or cayenne pepper if you like a kick) and roast for about 45 minutes to an hour. If you want to go all-out on veg, chuck in some red onions and cauliflower to bulk it up and serve with couscous.

Butternut Gratin

A deliciously creamy, lighter version of dauphinoise potatoes – perfect for a Sunday lunch with a nice leg of lamb, veggie sausages, or a nut roast.

Sauté onion and some cloves of garlic over medium heat with a pinch of salt. Whilst they sweat, slice your pumpkin into thin rounds, then add them into the pan and fry for another 5 minutes until they are just tender.

Don’t cook them for too long, otherwise, the pumpkin will fall apart. At this stage, you can stir in some peas before removing them from the heat, then transfer them into a baking dish. Pour over enough double cream (or your favourite plant-based alternative) to just about cover the pumpkin mix.

If you want to fancy this dish up, you can dot some grain mustard over the top of the dish. Sprinkle it with some breadcrumbs (or gluten-free blended oats) and a sharp cheese like Gruyère or strong cheddar. Bake at 180°C for around 40 minutes until the top is browned and bubbling.

Fun fact about pumpkins – the name is said to have derived from the ancient Greek word pepon, which loosely translates to large melon. Now get cracking with those pumpkins and ring in the spooky season with some of these recipes...happy autumn!

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Written by Maisie Gervais

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