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Pumpkin Recipes Galore!

There is just something¬† about pumpkins. They are the vegetable garden’s drama queens, sprawling rampantly across the ground or climbing up a trellis with big flouncy flowers followed by the plumptious abundance of their fruit and the glory of their autumn colours, I can’t resist them! They mustn’t just be confined to soup with the jack o lantern leftovers, their flavour must be celebrated with pies, roulades, curries and flavoursome stews, they can appear as gnocchi or in pasta purses, roasted with herbs or mashed with spices. The pumpkin is a versatile fruit – here are a few pumpkin recipes to get your taste buds tingling.

Pumpkin Recipes

 

Pumpkin Gnocchi

I love making gnocchi, it’s a ‘get your hands in’ dish where I feel good because I have made it from scratch and – you know what? – it’s not that complicated! Gnocchi is one of my favourite autumn comfort foods whether it’s made from potatoes, semolina or pumpkins, here I’ve married it with mushrooms, a sage and mustard cream and a little wilted spinach, delicious.

pumpkin gnocchi, pumpkin recipes

Pumpkin Gnocchi
Author: 
Recipe type: Main or Starter
Cuisine: Vegetarian, Italian
Cook time: 
Total time: 
Serves: 2
 
A delicious autumnal evening supper or light lunch using seasonal produce. Serves 4 as a starter, 2 as a main
Ingredients
  • 500g pumpkin (peeled and deseeded)
  • 1-2 tbsps chilli oil (or regular olive oil)
  • seasalt and freshly ground black pepper
  • 100g finely grated vegetarian parmesan
  • 100g plain flour
  • Rice flour for dusting
  • 250ml single cream
  • 100ml white wine
  • 250g chestnut mushrooms, thinly sliced (if you can get wild mushrooms such as chanterelles then pop some in too, this dish will be all the better for them!)
  • 1 shallot, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1tsp Dijon mustard
  • 1tsp finely chopped fresh sage (or a pinch of dried)
  • salt and pepper to taste
  • 200g washed fresh spinach
Instructions
  1. Preheat the oven to 200C
  2. Chop the pumpkin into evenly sized chunks and roast in the chilli oil with a sprinkle of sea salt and black pepper until fork tender and browning
  3. Allow to cool completely then mash until smooth but not soggy
  4. While the pumpkin is cooling make your sauce
  5. Gently fry the shallot in a little olive oil until translucent, add the mushrooms and fry until their juices are released, add the garlic and fry for a further minute.
  6. Pour in the wine and allow to bubble briefly, add the cream, sage and mustard and mix well. Add salt and pepper to taste and remove from the heat.
  7. Season the cooled pumpkin mash with salt and pepper then stir in half the flour and half the parmesan (reserve the rest of the cheese for later)
  8. Add the rest of the flour gradually, mixing the mash by hand until you have a dough which is firm enough to roll into a soft sausage shape (try to use as little flour as possible so the pumpkin isn't diluted too much!)
  9. Roll the dough into sausage shapes about the thickness of your thumb and slice into 2cm lengths
  10. Toss the gnocchi in rice flour to stop them sticking to each other and bring a large pan of water to the boil
  11. Drop the gnocchi into the boiling water, when they bob up to the surface, they are cooked
  12. Remove with a slotted spoon and pop under a hot grill for a few moments until just browning slightly
  13. Meanwhile wilt the spinach in hot water quickly and drain and reheat your sauce
  14. Share the gnocchi evenly between two (or four) plates, pour the sauce over and around, top with spinach and the reserved parmesan.

Pumpkin, Feta and Leek Pie

pumpkin pie, savoury pumpkin pie, pumpkin recipes

More comfort food, hurrah! I love the contrast between the sweet pumpkin and the salty feta in this dish which was inspired by a recipe in Denis Cotter’s Paradiso Seasons.

 

Pumpkin and Feta Tart
Author: 
Recipe type: Main
Cuisine: Seasonal Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Salty feta and sweet pumpkin combined in a crisp filo shell make for a perfect Autumn pie
Ingredients
  • 500g pumpkin peeled and deseeded (butternut squash also works really well)
  • 2 leeks, trimmed, washed and diced
  • 2 garlic cloves, peeled and finely chopped
  • 2tsps cumin seeds
  • ¼ - ½ tsp dried chilli flakes
  • 100g vegetarian feta cheese
  • 50g chopped walnuts
  • 2 eggs
  • 100ml single cream
  • 4 large sheets filo pastry
  • 50g butter
Instructions
  1. Chop the pumpkin into evenly sized chunks, toss in a little olive oil and roast in the oven at 200C until fork tender and beginning to brown
  2. Fry the leeks in a little olive oil until soft
  3. Add the garlic, cumin and chilli flakes and fry for a further minute, remove from the heat
  4. Butter a 23cm spring form cake tin
  5. Line roughly with a sheet of filo.
  6. Brush the filo with melted butter and add another layer, repeat twice more, turning each sheet lightly each time so you have a rough bowl rather than a neat square
  7. Spread the pumpkin and leeks evenly across the base of the filo lined tin
  8. Crumble the feta over the vegetables and scatter the walnuts on top
  9. Whisk the eggs and cream together, season with a little salt and pepper and pour into the tin
  10. Fold the pastry roughly in on the pie and brush with more melted butter
  11. Bake at 180C for 30-40 mins until the filling is set and the pastry crisp and golden
  12. Leave to stand for ten minutes before removing the outside of the springform tin and slicing.
  13. Delicious served with a good apple chutney, roasted potatoes and lightly steamed broccoli

For more pumpkin recipes and inspiration why not pop over to A Bavarian Sojourn and sample her pumpkin ravioli, while you’re there gasp at her fabulous photos of all things gourd-ious in Bavaria – they certainly know how to celebrate the squash season!

Pumpkins

Life at the Zoo has a family friendly Pumpkin Soup and a Pumpkin Risotto to ring the changes, while Plus 2.4 serves up Pumpkin and Sultana Bread with her slow cooker barley and sweet potato chilli. Last but not least Rebecca at Here Come the Girls has a winter warmer Pumpkin and Chickpea Curry and what could be better on Halloween night than a Pumpkin Pizza?!

Pumpkin Pizza

Do you have a favourite way with pumpkin?

Pumpkins for Pinterest

4 Comments

  1. Thanks so much for including me! I am sorry it’s taken so long to get around to thanking you! :) x

    • Such a pleasure Emma, it was a fabulous post and a delicious recipe! :-)

  2. Ooooh these all sound DELICIOUS! Makes me all excited about the upcoming pumpkin season. Some fabulous photos there too!

    Thanks for sharing our recipes.

    • Thank YOU! :-)

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