Looking for pumpkin recipes? Roast pumpkin is an autumnal classic, so try it in pumpkin soup, curry and the ultimate pumpkin pie. We’re big on zero waste at olive, so we’ve also included ideas for how to use pumpkin seeds (savoury granola anyone?).
How to roast pumpkin
The best way to cook pumpkin is by roasting as it often has a high water content so this helps dry it out a little and concentrate the flavour. Use a large, heavy knife to break the pumpkin down into manageable pieces, scoop out any seeds and use a potato peeler to peel away the skin. Cut into wedges or chunks then toss with a splash of olive oil and lots of seasoning. Spread out on a large non-stick baking tray then cook in a 200C/fan 180C/gas 6 oven until tender. The timing will depend on your pumpkin but it should take around 30-40 minutes.
How to toast pumpkin seeds
To toast your pumpkin seeds, scoop out of the cavity of the pumpkin into a bowl. Rinse the seeds with water to get rid of any remaining pulp then pat as dry as possible on kitchen paper. Heat the oven to 180C/fan 160C/gas 4.
Spread the dried seeds out on a non-stick baking tray. Add a splash of olive oil and a good pinch of sea salt flakes then toss everything together. If you want to add any extra flavourings (chilli flakes, smoked paprika, cumin seeds, garam masala are all good) then sprinkle over at this point and toss. Bake for 10-15 minutes, stirring halfway, until lightly golden. Cool on the tray then keep in an airtight jar for snacking.
Serve this in big mugs with fat fingers of melty cheese toasties for dipping.
Dotted with nuts and flavoured with maple syrup, this seasonal pumpkin cake is finished with a zesty soft cheese topping. Perfect for a Halloween treat or Bonfire Night slice.
The best pumpkin pie. Designed to impress, this rich creamy pud uses bought pastry, making it easy but still a special bake. Maple cream goes on the side. Bake one of our sweet tart recipes for your next gathering, plenty of inspiration here….
A pumpkin pie-flavoured muffin, topped with cream cheese, could baking get any better? Muffins are so fast and simple to make, kids and grown ups love them. More cupcake recipes here…
This impressive prawn and pumpkin curry may look complicated, but once you have all the ingredients prepped it’s quite quick to make. Serve with steamed basmati rice and top the curry with crisp fried shallots and fried curry leaves, or fresh coriander. Try our top curry recipes here…
Amaretti may seem like a strange addition to a savoury dish, but in this recipe for gnocchi with squash (you can also use pumpkin), amaretti and rocket, the subtle, sweet crunch really works. It’s vegetarian and ready in just 30 minutes – perfect for a midweek meal.
Check out this roast pumpkin and chickpea vegetarian salad. This super easy gluten free recipe makes an ideal midweek meal for the family. Plus, it’s low in calories, too. Check out our vegetarian salad recipes here…
Sometimes comfort food comes with a high calorie count. Not this delicious pumpkin, bacon and kale pot which comes in at less than 250 calories but feels like a lot more. Serve with crunchy, buttered sourdough toast for a midweek treat.
You can use either a pumpkin or butternut squash in this veggie salad. It’s easy, ready in 35 minutes and, best of all, under 300 calories. With rich pomegranate molasses, sweet squash and crunchy almonds, it’s so packed full of flavour that you’ll forget you’re being virtuous.
Baked not fried, these pumpkin spiced doughnuts with salted maple glaze not only look stunning but are easy to make, too. You’ll need 6-hole doughnut tins for these. We used Wilton from amazon.co.uk.
This warming veggie recipe is ideal to serve on a wintery Sunday. Roast pumpkin and fennel together then add in buttery fried mushrooms and a drizzle of rich mustard and tarragon cream. This dish could work as a vegetarian main, or a side dish with roast beef or lamb.
Pumpkin seed recipes
Spice up your butternut squash soup with crunchy toasted pumpkin seeds and a crumble of feta cheese thrown in for good measure!
This makes the perfect vegan toast topper for breakfast. Serve with apple and chia seeds for an energy boosting brekkie. Add date nectar (available from Sainsbury’s and Waitrose) for sweetness, or leave out for savoury toast toppings.
Ever thought of baking a batch of savoury granola? Check out this super simple spiced recipe with cumin seeds, smoked paprika and crunchy pumpkin seeds. We’ve served our’s with creamy burrata – perfect for an easy but flavoursome starter recipe. Try our impressive starter recipes here…
Sweet potato just got sweeter with this clever addition of miso seasoning and pumpkin seeds. It’s easy to make, vegetarian and the perfect side dish to complete your meal.
Add some crunch to your morning muffin with our best ever banana and pumpkin seed muffin recipe. Packed with energy they are the perfect way to start the day. Bake a batch of muffins with our ideas here…
Check out this recipe for our super-quick and easy granola clusters. These make for a great mid-morning or energy-boosting snack.