5 Pumpkin-Themed Recipes That Are Perfect for Autumn

The brown leaves and chilly weather of autumn bring with them all manner of rustic, homely grub to warm ourselves up with. But truth be told, how many of us break out the pumpkins and start rustling something up in the kitchen with them? Halloween and pumpkin spiced lattes aside, the answer is probably on the slim side.

However, by using the veg for decoration purposes only, we’re missing out on some fantastic flavours as a result. With the help of some top food bloggers, we’re exploring five recipes centred around the humble, All Hallows-themed veg that are perfect for this time of year.


pumpkin stew


Harvest Pumpkin Soup

If you aren’t used to cooking with pumpkins, then this hearty harvest pumpkin soup is a great way to start. And since soup season is now well and truly upon us, it’ll make a great addition to your collection of autumn essentials right now.


Kate’s Pumpkin Falafel

Kate Hackworthy, the award-winning author behind Veggie Desserts, presents this autumnal take on classic falafel, which is great for sharing or snuggling up on the sofa with once you’re in from the cold.

Serves 4
500 g pumpkin, cubed
1 onion, diced
2 x 400g cans chickpeas, drained and rinsed
1 clove garlic, chopped
4 tbsp fresh parsley, chopped
2 tbsp flour
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne powder
½ tsp salt
1 tbsp oil

Peel and deseed the pumpkin and cut into 2 cm square cubes. Add to a pan of boiling water, reduce the heat and simmer for 10 minutes or until soft. Drain, then run under cold water to cool slightly and drain again. Pat the pumpkin dry with a tea towel.
Add the pumpkin to a food processor along with the rest of the ingredients, except for the oil. Process the ingredients until they blend into a chunky texture. Be sure to keep texture in your mix and don’t over-puree.
Roll the sticky mixture into tablespoon-sized balls.
Heat the oil in a large frying pan over a low heat. Add the falafel balls and cook for 4-5 minutes. Turn and cook for another 3-4 minutes or until golden and crispy on the outside.
Serve with warm pita, salad and hummus to finish.


Pork, Poblano, and Pumpkin Stew

When the temperatures are really starting to drop, you need something that’s really going to give you that warm, fuzzy feeling. This delicious pumpkin stew features Mediterranean spices and flavoursome pork tenderloin to help keep the cold at bay. A bowl of this and a pair of joggers on the couch is essential.

pumpkin recipe russian blini

Pumpkin Pancakes with Salted Pecan Butterscotch

For those with a sweet tooth, pumpkin has some wondrous flavours to explore, and this stacked plate of pumpkin pancakes brings a homely, all-American vibe to any household. Rich, sugary butterscotch syrup makes these a tempting treat that’s impossible to resist, too.


Elizabeth’s Roast Pumpkin Ravioli with Walnut Muscovado Butter Sauce

Lastly, Elizabeth Atia of Elizabeth’s Kitchen Diary, has rustled up this delicious ravioli dish. One for the more experienced cooks among you, this tasty version of ravioli may take a little bit longer to make, but believe us, it’s well worth it!
For the pasta dough:
- 300 grams 00 pasta flour
- 3 eggs

For the filling:
- 1 tbsp butter
- 1 small red onion, finely diced
- 340 grams roasted pumpkin puree
- 25 grams Grana Padano cheese
- 2 tbsp double cream
- pinch freshly ground nutmeg
- sea salt & freshly ground black pepper
For the walnut muscovado butter sauce:
- 100 grams walnut pieces
- 3 tbsp butter
- 50 grams light brown muscovado sugar
- 1/2 tsp sea salt
- generous pinch cayenne pepper
- 3 tbsp double cream

For the roast pumpkin:
Preheat oven to 200 C.
Halve the pumpkin and scoop out the seeds. Cut the pumpkin into 3-inch-thick slices, place on a baking tray and roast for 45-60 minutes until tender. When cooled, scoop out the flesh and puree. Set aside.

For the filling:
Heat butter in a frying pan over medium heat.
Sauté onion for 2 minutes, stirring frequently to prevent browning, and then add the pumpkin puree. Stir well.
Transfer mixture to a bowl and add the remaining ingredients for the filling. Season well and set aside.

To make the pasta dough:
Mix the flour and eggs together until they resemble breadcrumbs, and then knead briskly for two minutes.
When smooth, wrap in cling film and chill for an hour.

To assemble ravioli:
Divide pasta dough in half. Roll each half as thin as you can get it (a pasta machine makes short work of this).
Place heaped teaspoonfuls of the filling 2.5 inches apart on one layer of the pasta dough. Using water to seal the edges, place the other layer of pasta over the top and gently press down between each spoonful of filling, pressing out any air bubbles.
Using a fluted pastry cutter, or sharp knife, cut the pasta into individual ravioli. Store on a floured baking tray covered in cling film in the fridge until needed.

For the sauce:
Bring a pan of salted water to the boil. Cook the ravioli for a few minutes until they float.
Meanwhile, heat a frying pan over a medium heat and lightly toast the walnuts.
Turn the heat down and stir in the butter until melted.
Add the muscovado sugar, cayenne and salt and stir until the sugar dissolves.
Remove from the heat and stir in the double cream.
Drizzle the sauce over the ravioli and serve.

We hope this article has inspired you to get creative in the kitchen! Looking for more? You’ll find the full range of Breville products, whatever you’re in need of, on our homepage.