4 Perfect Pumpkin Recipes the Whole Family Will Love

Inspiration for the perfect autumnal meal

by Anna Dixon | Thu, October 26, 2017

Pumpkins are one of those squash plants that instantly tell you Autumn has arrived, but there's so much more that you can do with it other than carve jack-o-lanterns. Get creative with these irresistible pumpkin recipes.

Roast Pumpkin and Feta Risotto

Roast Pumpkin Risotto


  • 4 cups pumpkin, peeled and cubed
  • 1 tablespoon of olive oil
  • 4 cups vegetable broth
  • 1 clove chopped garlic
  • 1 onion, diced
  • 1 cup spinach
  • 6 oz feta cheese, cubed
  • 2 cups Arborio (risotto) rice
  • Salt and pepper to season 

What next?

1. Preheat the oven to 200°C (400°F). Brush a baking dish with olive oil.

2. Steam your pumpkin until it’s tender but still quite firm. Put onto your baking dish, drizzle on some oil and season with salt and pepper. Bake until golden brown (approxiamtely 10-15 minutes.) 

3. While your pumpkin is in the oven, heat some olive oil in a pan and add garlic, onion and rice, cooking for a couple of minutes. Add vegetable broth half a cup at a time, allowing all of the liquid to be absorbed before adding more. Keep stirring. Keep going until rice is tender, then add some salt and pepper to season. 

4. When your pumpkin is almost cooked, add feta to the baking tray and allow the cheese to get hot and begin to melt. 

5. Mash up half of your pumpkin, and stir into your risotto along with your spinach. Spoon into bowls, and add the remaining pumpkin cubes and the feta before serving. 

Pumpkin and Sage Pasta

Pumpkin Pasta


  • 800 grams pumpkin flesh, chopped into small cubes
  • 350 grams uncooked spaghetti
  • 1 teaspoon golden caster sugar
  • Small bunch sage leaves, about 20, roughly chopped
  • 50 grams of grated parmesan 
  • 100 grams butter
  • Juice of 1 lemon

What next?

1. Put pumpkin into a saucepan; add sugar and a big pinch of salt and six tablespoons of water. Cover with a tight-fitting lid. Leave the pumpkin to steam for about 10-15 minutes, stirring every now and again. You might need to add a bit more water while cooking. The pumpkin is ready when it’s soft but still holds its shape. 

2. While the pumpkin is steaming, add the butter and sage into a small saucepan and heat gently until the butter starts to foam, then turn off the heat. 

3. Boil the spaghetti in salted water. Once the pasta is cooked, scoop out a little of the salted water and put to one side. Drain pasta and put back in the saucepan. 

4. Put the butter and sage over high heat until it sizzles, then add the lemon juice. Add this to the spaghetti, along with the pumpkin and half of the grated parmesan and stir well. Season with lots of salt and pepper, and add the rest of the parmesan before serving. 

Pumpkin Cupcakes

Pumpkin Cupcakes


  • 175ml sunflower oil
  • 175 grams muscovado sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 85 grams icing sugar
  • 200 gram grated pumpkin
  • 100 grams sultanas
  • Zest of 1 orange
  • 200 grams self-raising flour

For the frosting:

  • 2 teaspoons ground cinnamon 
  • 1 teaspoon bicarbonate of soda
  • 200 gram tub full fat cream cheese

What next?

1. Heat oven to 180°c/350°F. Add paper cases to a 12 hole muffin tray. 

2. Pour oil into a large bowl and add sugar, eggs, and vanilla. Beat together and add the grated pumpkin, sultanas, and orange zest. 

3. Next add the cinnamon, flour and bicarbonate of soda. Your mixture will be quite wet at this point. 

4. Spoon it into the paper cases and bake for 25 minutes until firm and springy to the touch. Poke a skewer into the middle of one of the cakes – if it comes out clean, they’re done! Wait for the cakes to cool. 

5. For the frosting, beat the cream cheese and icing sugar together until smooth and spread on top of the cupcakes.

Pumpkin Chutney 

Pumpkin Chutney


  • 2.5 kilos pumpkin, peeled and diced
  • 600ml cider vinegar
  • 2 lemons       
  • 3 oranges            
  • 500 grams muscovado sugar

What next?

1. Place the pumpkin in a bowl and sprinkle with lots of salt. Ensure it’s coated and leave it overnight. 

2. After at least 12 hours, drain off any juices, wash in cold water, then drain again. 

3. Peel the oranges and the lemon, cut into segments, and remove all pith and seeds. 

4. Place everything in a saucepan and cook on  medium heat. Once the mixture starts bubbling, turn down the heat and leave to simmer for about 40 minutes, stirring occasionally. 

5. Once cool, transfer into a jar and enjoy with sandwiches or cheese and crackers!


Looking for more? Click here for 19 great ways that you can celebrate autumn with your family in Shanghai.