Thick, Creamy Bacon and Pumpkin Soup
Recipe by:
Jo
This is a tried and true pumpkin soup recipe. This thick soup is a meal in itself - ideal with just some bread on the side. You can give or take with the listed ingredients to your liking.
Baked Miniature Pumpkins
Recipe by:
Kim Smith
Individual baked pumpkins. Great for an autumn dinner party - make one for every guest.
Pumpkin loaf cake
Recipe by:
JJOHN32
This is a lower calorie tea cake that does not compromise on flavour. Buttermilk guarantees it will turn out moist. Great for an afternoon snack.
Pumpkin Puree
Recipe by:
SYMKA
This is a simple method for preparing pumpkin purée. The pumpkin may be stored in the freezer for later use in cakes, muffins or savoury dishes.
Roast Pumpkins with Apple and Cinnamon
Recipe by:
LADYEM1
Little roasted pumpkins or onion squash, filled with a simple apple sauce and cinnamon mixture, make a delicious and eye-catching side for an autumn dinner party.
Oven Roasted Pumpkin Seeds
Recipe by:
Blancheskid
If you are using fresh pumpkin or squash in a recipe, don't throw away the seeds - roast them for a delicious and healthy snack.
Roasted Pumpkin Seeds
Recipe by:
Carolyn
Make this snack by roasting fresh pumpkin seeds in olive oil or butter. Worcestershire sauce adds a distinctive flavour.
Spiced pumpkin teabread
Recipe by:
Norma MacMillan
Here’s a delicious, richly coloured teabread that is moist enough to eat without butter. It makes a great addition to a healthy lunchbox, being rich in essential antioxidants, vitamins and minerals.
Pumpkin, ricotta and sage gnocchi
Recipe by:
Norma MacMillan
There are numerous versions of gnocchi in Italy. For the one here, a flour-based dough of ricotta and mashed pumpkin, flavoured with sage and Parmesan cheese, is shaped into the little dumplings. A colourful roasted pepper and onion sauce completes the dish. Serve with a baby spinach and watercress salad.
Winter pumpkin soup with rice
Recipe by:
Norma MacMillan
This is a hearty, warming pumpkin soup, perfect for cold, damp winter days. When pureed, the pumpkin and rice become silky smooth, giving the soup a velvety texture. Just a little curry powder is all you need to add a touch of subtle heat. This soup makes a tempting and filling starter.
Pumpkin soup with rosemary muffins
Recipe by:
Norma MacMillan
Pumpkin blends to a richly coloured, ultra-smooth soup, here enhanced by the wonderful flavour of rosemary. Crunchy hazelnut, pumpkin and rosemary muffins complement the soup perfectly.
Moroccan-style pumpkin and butter beans
Recipe by:
Norma MacMillan
Middle Eastern spices flavour this low-fat vegetarian casserole, which is full of vegetables and other fibre-rich ingredients. It is a great recipe for a cook-ahead meal as the flavours mature and improve if the casserole is chilled overnight, then thoroughly reheated for serving. Try it with couscous.
Sweet pumpkin tartlets
Recipe by:
Norma MacMillan
Pumpkin is a good example of one of the many vegetables that can be used in both sweet and savoury recipes. Pumpkin pie is the best-known sweet preparation, and this is a lighter version made with filo instead of rich shortcrust and topped with fresh fruit. These tartlets are terrific with coffee or as a dessert.
Potato and pumpkin gratin
Recipe by:
Norma MacMillan
When making a layered gratin such as this it's important to think about how the vegetables will cook, how much moisture they will release and whether or not they will hold their shape after cooking. A mixture of roots and softer vegetables yields a well-textured result and provides a good mix of nutrients.
Baked pumpkin with red onion and sage
Recipe by:
Norma MacMillan
Pumpkin is a versatile and easy-to-cook accompaniment for all sorts of main dishes, as are the other squashes that can be used in this recipe. Club-shaped butternut squash is available for most of the year, and in autumn there are small acorn squash, kabocha squash and Prince Regent squash with its eggshell blue skin.
Pumpkin and sweetcorn risotto
Recipe by:
Maggie Pannell
A vibrant, golden-yellow vegetarian risotto that looks good, tastes wonderful and is packed with healthy beta-carotene and fibre. The mozzarella added right at the end melts into a creamy deliciousness. Serve with a crisp green leaf salad.