Halloween is just around the corner, and pumpkins are popping up everywhere — in shop windows, at the greengrocer’s, and very likely on your kitchen table ready for carving. But before you turn yours into a spooky masterpiece, don’t forget that pumpkin is also seriously good eating.
This time of year, it’s the perfect ingredient for warming, easy dishes that make the most of autumn flavours. From silky soups to smoky chillies, here are a few of our favourite pumpkin recipes — simple, comforting, and ideal for using up any leftovers after the trick-or-treating’s done.
🥄 Whole Roast Pumpkin Purée with Chilli Oil
If you want the easiest way to cook pumpkin, this one’s a winner. Simply wrap your whole pumpkin in foil and roast for at least an hour, until completely soft and collapsing. No peeling, no fuss.
Once it’s tender, scoop out the soft flesh with a spoon. Some pumpkin varieties can be a little watery — if that’s the case, drain it briefly in a sieve.
Mash the flesh with a fork until smooth, season generously with salt, pepper and a drizzle of olive oil. Then top with your favourite chilli oil — we love White Mausu — and serve with warm flatbreads as lunch or as part of a mezze spread.
- 💡 Tip: This purée freezes beautifully, so you can stash it away for soups or sauces later on.
🍲 Easy Pumpkin Soup
Nothing says autumn comfort quite like a bowl of homemade pumpkin soup. It’s as easy as cooking your pumpkin with onion and a good-quality stock, then blending until silky smooth.
The secret? Use a premium stock — Potts or Borough Broth Co. make excellent UK options.
For a garnish that looks fancy but takes seconds, try:
- Cheesy croutons (mini cheese-on-toast made with baguette)
- Toasted pumpkin seeds and a drizzle of olive oil
- Fresh parsley, pesto, or even a swirl of harissa
👉 Recipe inspiration: here
🌶️ Smoky Pumpkin Chilli
Roasted pumpkin is a brilliant base for vegetarian chilli — it adds sweetness and depth that pair beautifully with smoky chipotle and black beans.
Combine chunks of roasted pumpkin with onions, garlic, tinned tomatoes, chipotle paste, smoked paprika and beans for a hearty autumn supper.
Serve it with all the trimmings:
- Grated cheese, avocado and sour cream
- Sliced spring onions or pickled red onions
- Crispy bacon bits (if you’re not veggie)
- Jalapeños and hot sauce for a kick
👉 Try this recipe from Tom Kerridge here for a bold, smoky twist.
So there you have it — three delicious ways to make the most of your pumpkin this autumn. Each one’s simple, hearty, and perfect for chilly evenings or cosy weekends in.
If you’ve still got a carved pumpkin hanging around, don’t just toss it in the bin! There are loads of creative and eco-friendly ways to reuse it. Look out for our guide next week, for clever ideas that go beyond the kitchen.