Halloween has taken over the city, and as I walk through the streets lined with pumpkins and decorations, I’m reminded that most people use pumpkins just for carving, something I’ve actually never tried myself. Instead, I love to take advantage of their seasonality and bring them to life in my kitchen.
Pumpkins are one of those underdog ingredients, only really celebrated at this time of year. But when using a bit of imagination and cooked right, they can bring a richness and warmth to dishes that leave everyone around the table feeling happy. Though it might not be the first choice for many, pumpkins can be an unsung hero in the kitchen when paired with a bit of creativity and the right recipes.
While I usually share my restaurant visits and travel finds, there’s a quieter part of my life I don’t post about as much: cooking. As mentioned in my bio , nearly every week I’m hosting a dinner party, trying new recipes, and filling my kitchen with friends and food. But I don’t often share those moments, not because I don’t want to, but mostly because the camera gets forgotten, or setting up a perfect shot feels out of place when everyone’s just there to enjoy the food and company.
So, here’s a little nod to this humble vegetable and a few of the best pumpkin recipes that I hope will inspire you to cook with it at home, or at least try it the next time you’re out. I think you’ll be surprised by just how good this unassuming vegetable can be.
Thai Pumpkin soup
This is my go-to soup in autumn and winter. The coconut and fiery Thai flavours make it stand out from any other seasonal pumpkin recipe I’ve tried.
My version is close to the recipe linked below, but with a few adjustments and made simpler thanks to the Thermomix. I start by dicing the butternut squash and chopping onions and garlic, roasting them in the oven until they’re golden and soft. From there, everything goes into the Thermomix, where I slowly add Thai red curry paste, a few kaffir lime leaves, a pinch of lemongrass powder, and coconut milk. I skip the stock, as I prefer a thicker consistency.
Once it’s all blended and balanced, I serve it with sliced chillies, fried shallots, and fresh coriander on top. And, just like in the original recipe, a warm roti on the side is perfect for dipping.
Pictures: From recipe
Pumpkin Risotto
It’s impossible not to think of an infamous scene of Hell’s Kitchen, where a pumpkin risotto was prepared but for the customer, it didn’t have enough pumpkin in it. Have a look at the scene.
I’m a huge fan of risotto, and it’s one of the first things that comes to mind when I’m craving comfort food. It’s so versatile, you can switch it up with the seasons and make it with pumpkin, wild mushrooms, or even seafood. The recipe below is super simple and delicious, perfect for any night!
Pictures: From recipe
Pumpkin Gnocchi
Yes, gnocchi is traditionally made with potatoes, but it’s surprisingly easy to switch things up with ingredients like pumpkin to create a fantastic twist on this classic dish. One of my all-time favourite gnocchi dishes is one I picked up in the most unexpected place - a remote island in Bocas del Toro, Panama. It’s a bit unusual to learn a fusion dish like this there, especially one with a Thai influence, but somehow, it works. Everyone who’s tried it has absolutely loved it, despite the blend of styles.
Last year, I took a cooking course at Leiths cooking school and finally learned how to make my own gnocchi from scratch. The recipe has been a game-changer, giving me the foundation to try different versions, whether with spinach, pumpkin, or classic potato.
The recipe below is just for a standard gnocchi dough, but it’s the perfect starting point for my version, which adds a Thai twist. To begin, prepare your pumpkin gnocchi, then pan-fry them until golden and set aside. In a separate pan, stir-fry some green Thai curry paste in a little rapeseed oil before adding deveined tiger prawns. Once the prawns are cooked, pour in coconut milk and stir until everything is well combined. To serve, plate your gnocchi with the prawns and coconut sauce, sprinkle chopped seaweed and toasted sesame seeds on top.
This dish is a showstopper, though maybe it’s the memory of trying it for the first time in Panama that makes it extra special for me.
A Warm Pumpkin “salad”
This recipe is by one of my favourite chefs, Francis Mallmann, from his iconic book "Seven Fires". Though it’s listed as a salad, it’s actually something between a soup and a salad, which might not sound too appealing, but trust me, once you try it, you'll love it. Prepared in a rustic style, it’s cooked and served warm right inside the pumpkin itself. It’s definitely something worth trying!
Pumpkin Pie
I first tried these at a Thanksgiving hosted by an American acquaintance who celebrated each year. It’s been a while since I’ve had one, but the following step-by-step recipe looks straightforward enough. I haven’t made it myself yet, but I’ll definitely be giving it a try in the coming weeks!
Pictures: From recipe
So, here’s to pumpkin season! Cheers to all the cosy, delicious creations that come with it 🎃
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