Pumpkin Recipes for Every Course


Pumpkin Hot Chocolate

  • 2 cups milk
  • ½ teaspoon vanilla
  • ¾ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 tablespoons brown sugar
  • ½ cup pumpkin puree
  • Pinch of ginger powder
  • ¼ cup semi-sweet chocolate chips
  • Whipped cream (optional)
  • Heat milk over low heat in a saucepan, and then stir in the pumpkin puree, sugar and dry ingredients and beat until smooth.
  • Add chocolate chips and continue to simmer for about 8 minutes, stirring continuously.
  • Garnish with whipped cream and nutmeg if desired.


Caramel Pumpkin Milkshake

  • 5 scoops of vanilla ice cream
  • ¾ cup pumpkin pieces, peeled and deseeded
  • ½ cup milk
  • ½ cup caramel sauce
  • ¼ teaspoon cinnamon
  • Pinch of nutmeg
  • Whipped cream (optional)
  • Add all the ingredients, except for the whipped cream, into a blender, and blend until smooth.
  • If you feel it is too thick, add a bit more milk.
  • Pour into glasses and top with whipped cream.

1.jpgRoasted Pumpkin and Carrot Soup

  • 1 kilogram pumpkin, peeled, deseeded and cut into 1 centimeter pieces
  • 800 grams carrots, peeled and cut into 1 centimeter pieces
  • ¼ cup olive oil
  • 2 onions, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon mustard seeds
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ¼ teaspoon chili powder (optional)
  • 4 cups chicken stock
  • 2 cups water
  • Preheat the oven to 210C.
  • Line a large roasting pan with non-stick baking paper.
  • Place pumpkin and carrot pieces in the pan and drizzle with 2 tablespoons of oil and toss to coat. Roast for 30 to 35 minutes or until golden and tender.
  • Heat the remaining oil in a large saucepan over medium heat. Add the onion, and then season with salt.
  • Reduce the heat to low and cook, stirring often, for 20 minutes or until soft.
  • Add garlic, mustard seeds, coriander, cumin, turmeric and chili powder, if desired.
  • Cook, stirring, for 2 minutes or until aromatic and the mustard seeds start to pop.
  • Add the pumpkin, carrot, stock and water. Increase heat to medium before covering it and bring it to a boil.
  • Reduce heat to low, then cook, covered, for 15 minutes.
  • Set aside uncovered for 15 minutes to cool slightly.
  • Transfer half the pumpkin mixture to the blender and blend until smooth.
  • Transfer the soup to a clean saucepan, and repeat with remaining pumpkin mixture.
  • Place over low heat and cook, stirring, for 4 minutes or until heated through.

8.jpgCumin and Pumpkin Dip

  • 500 grams pumpkin, seeded, peeled and chopped
  • 2 teaspoons olive oil
  • 2 teaspoons ground cumin
  • 1 garlic clove, crushed
  • 2 tablespoons yoghurt
  • 1 tablespoon chopped coriander
  • Place pumpkin in a medium saucepan and cover with cold water, and then place over a high heat and bring to a boil.
  • Cook for 15 minutes or until tender. Drain well.
  • Heat oil in a medium frying pan over medium heat. Add cumin and garlic and cook, stirring, for 1 minute or until aromatic.
  • Add the pumpkin and cook, stirring, until the pumpkin is coated with the spice mixture.
  • Remove from the heat.
  • Place the mixture with the yoghurt in the bowl of a food processor and process until smooth.
  • Transfer to a bowl and cover with plastic wrap. Place in the fridge for 1 hour to cool before serving.

3.jpgPumpkin and Tomato Gratin

  • 1 kilogram pumpkin, peeled
  • 6 tablespoons oil
  • 2 onions, finely sliced
  • 1 teaspoon sugar
  • 500 grams tomatoes, skinned and sliced
  • 2 garlic cloves, smashed
  • 2 teaspoons fresh basil, chopped
  • 2 tablespoons parsley, chopped
  • Salt and pepper
  • 1 tablespoon water
  • ¾ cup breadcrumbs
  • 2 tablespoons butter
  • Preheat oven to 200C.
  • Remove any seeds from the pumpkin and cut into 2 centimeter strips and then cook in boiling salted water for 2 to 3 minutes.
  • Drain and dry thoroughly on paper towels before dicing the strips into about 1 centimeter cubes.
  • Heat 2 tablespoons of oil in a large frying pan.
  • Brown the onions slowly, and then stir in the sugar.
  • Add the pumpkin, fry it gently until it starts to turn transparent, and then place them evenly into the bottom of a shallow baking dish.
  • Heat the remaining oil before adding in the tomatoes, garlic, basil and half of the parsley to the pan.
  • Season well with salt and pepper.
  • Cook gently, just until the tomatoes start to collapse, turn once being careful to keep the tomato slices unbroken.
  • When the moisture has reduced slightly, spread the tomatoes, in neat rows, over the pumpkin pieces.
  • Add a tablespoon of water to the pan, whisk up the pieces and pour carefully over the tomatoes and pumpkin.
  • Mix the remaining parsley with the breadcrumbs and sprinkle evenly over the tomatoes and pumpkin.
  • Dot with butter and bake for 20 minutes or until nicely browned.

6.jpgCreamy Pumpkin Pasta

  • 2 cloves garlic
  • 1 tablespoon butter
  • 1 cup pumpkin puree
  • 1 cup chicken broth
  • Pinch of nutmeg
  • ¼ teaspoon chili powder
  • Black pepper
  • 2 tablespoons heavy cream
  • 250 grams pasta
  • Cook pasta according to bag directions. Drain.
  • Mince the garlic and then add to a large skillet with one tablespoon of butter. Sauté over medium-low heat for 1 to 2 minutes, or just until the garlic is soft and fragrant.
  • Add the pumpkin puree and chicken broth to the skillet and stir to combine.
  • Add the nutmeg, chili powder and black pepper into the skillet and stir, letting the sauce simmer over medium-low heat for about 10 minutes.
  • Add the cream to the skillet and add salt if needed.
  • Stir the drained pasta into the sauce and serve.

2.jpgGinger Pumpkin Tart

  • 2½ cups crushed ginger cookies
  • 6 tablespoons butter, melted
  • 500 grams pumpkin puree
  • ¾ cup sweetened condensed milk
  • 2 egg yolks
  • Pinch of salt
  • Preheat oven to 180C.
  • Put a 9-inch removable-bottom tart pan on a baking sheet.
  • Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended.
  • Add the crumbs to the tart pan and evenly press the bottom and up the sides with the bottom of a measuring cup.
  • Bake until a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.
  • In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended.
  • Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes.
  • Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.
  • To serve, carefully remove outer tart shell ring and slice.
  • Top with nuts or whipped cream if desired.

4.jpgPumpkin Bread

  • 2 sticks unsalted butter
  • 2½ cups flour
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 2 cups grated pumpkin
  • 3 eggs
  • ½ cup buttermilk
  • 1½ teaspoons vanilla
  • Preheat oven to 175C.
  • Butter and flour two loaf pans and set aside.
  • Combine flour, sugars, baking powder, baking soda and spices in a large bowl. Add grated pumpkin and toss.
  • Whisk eggs, buttermilk, butter and vanilla in a medium bowl and stir into the dry ingredients.
  • Transfer to prepared pans and bake on the middle shelf of the oven until a wooden skewer inserted into the center of the bread comes out clean, about 35 minutes.
  • Cool in the pans on a wire rack.