Pumpkin turns soft and creamy in a stew, but in a hot oven it also develops browned edges and a rich, sweet flavor. This collection has dishes for different cravings: from noodles with miso and a bright dressing to Italian pasta and Malaysian-inspired curry. Start by choosing the preparation that appeals to you; then the type of pumpkin and the texture you want will help you decide.
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Main courseFluffy bulgur, golden-brown pumpkin and chickpeas make this pilaf a hearty meal. Lemon, parsley and mint keep the flavours fresh, while the yogurt-tahini sauce and toasted pumpkin seeds add creaminess and crunch.
Side dishIn pad fak thong sai khai, pumpkin gets some color in a hot wok, then cooks through with a small splash of water. Egg, light soy sauce and white pepper make this a simple, savory side dish that goes well with steamed rice.
Side dishIn kumror chhokka, tender pumpkin is paired with hearty chickpeas and the warm, slightly nutty aroma of panch phoron. This Bengali side dish has enough substance to serve alongside rice or roti.
Side dishRoasted pumpkin gets a rich, nutty sauce of brown butter and sage. Crispy buckwheat and a squeeze of lemon add just the right amount of crunch and freshness.
LunchSoft, sweet roasted pumpkin, salty feta and spicy yogurt turn warm flatbread into a hearty lunch. Raw red onion, fresh herbs and crunchy pumpkin seeds add contrast in every bite.
Main courseRoasted pumpkin and a spicy tomato sauce make this pasta hearty and satisfying. Crispy chickpeas, lemon and coriander add texture and freshness.
Main courseWide wheat noodles with soft, caramelized pumpkin and chickpeas for a little crunch. A bright miso sauce with ginger, sesame oil and lemon brings everything together.
LunchEarthy soba noodles, sweet pumpkin with browned edges, and a fresh dressing with ginger and rice vinegar: this warm lunch brings soft and firm textures together beautifully.
Main coursePumpkin turns soft and sweet inside, while the chickpeas develop roasted edges with the harissa. A bright sauce of yogurt, lemon, and coriander balances the heat; warm flatbreads make it a complete meal.
Side dishIn this mild Kerala stew, tender pumpkin and black-eyed peas are coated in a light, creamy layer of coconut milk. Curry leaves and green chili add fragrance and a gentle kick, while a little coconut oil rounds everything off. Serve olan as a side dish with rice and spicier curries.
Main courseRoasted pumpkin and hearty lentils are the foundation of this colorful bowl. Tamarind, lime and mint yogurt bring freshness; crispy curry leaves and toasted coconut add fragrance and crunch.
Main courseChunks of pumpkin simmer in a fragrant sauce of coconut milk, broth, ginger, turmeric and chili. The shrimp go in right at the end so they stay tender. Serve with rice and a generous squeeze of lime.
SoupTender pumpkin, warming ginger and mild chili form the base of this spiced soup. Coconut milk makes it creamy, while a squeeze of lime keeps the flavor fresh.
Side dishSoft, slightly sweet pumpkin gets a kick from chili and a savory, salty flavor from fried ikan bilis. A squeeze of lime brightens this simple side dish; serve it with rice.
LunchThese Malaysian pumpkin fritters have golden, crispy edges and a soft, lightly sweet inside. Serve them warm for lunch, with a simple, fresh chili sauce for dipping.
Side dishIn this Indonesian sayur lodeh, pumpkin takes center stage: large pieces simmer in a fragrant sauce of coconut milk, garlic, shallot, galangal and mild chili. Serve as a vegetable side dish with rice.
Main courseTender gnocchi with roasted pumpkin, coated in butter browned until nutty and fragrant sage. Homemade dough needs a light touch so the little pillows stay tender rather than firm.
Side dishThin slices of pumpkin slowly cook in garlic cream and are topped with a golden-brown layer of Comté. This rich, savory gratin goes well with roast chicken or a simple green salad.
Side dishThis Italian pumpkin flan is soft and airy, with Parmesan for savory depth and sage butter for a fragrant, nutty finish. Baked in small ramekins, it makes an elegant starter served warm.
Main courseThese little filled pasta parcels from Mantua combine roasted pumpkin with Parmesan, amaretti and mostarda. Brown butter with sage finishes the dish without overpowering the distinctive filling.
SoupIn this clear Vietnamese soup, tender pumpkin cubes hold their shape while small shrimp give the broth a savory depth. Fish sauce, shallot and black pepper keep the flavor simple and distinct.
LunchPumpkin cooks until tender in a fragrant coconut sauce with turmeric, lemongrass and daun kunyit. Dried shrimp give the sauce extra depth; rice makes it a satisfying lunch.
Side dishThin wedges of pumpkin soften quickly in the wok while keeping a slight bite. Garlic and fish sauce give the naturally sweet vegetable a rich, savory flavor, while spring onion adds freshness.
Main courseTender pumpkin soaks up the spicy, creamy sauce, while lime and Thai basil bring freshness. Served with jasmine rice, this is a colorful main course with a lovely balance of mild sweetness, savoriness, and acidity.
Butternut squash has firm flesh and is easy to cut into cubes or slices. It works well in roasted dishes, gratin and gnocchi. Hokkaido squash has an edible skin when washed well; it softens in the oven while the flesh holds its shape. Kabocha is also firm and features in the roasted wedges with miso-sesame dressing. If you have another type of pumpkin, feel free to use it, but check for doneness: size, moisture content and variety all make a difference. Pumpkin is widely available, especially in autumn and winter; many varieties can also be found outside that season. Cut the pieces to an even size so they cook evenly.
For browned edges, pumpkin needs plenty of room in a hot oven. If the pieces are piled on top of each other, they’ll steam rather than roast. Turn them halfway through and take them out of the oven as soon as a knife slides in easily. That roasted flavor pairs well with fresh, bright contrasts: lemon and herbs with pearl couscous, or harissa yogurt with flatbread. Stews call for a different approach. Let the pumpkin cook gently in coconut milk or stock, and stir carefully so the pieces stay intact. For noodles and pasta, some of the pumpkin can break down into the sauce. Save a crunchy element, such as chickpeas, for just before serving.
The recipes show different ways to pair pumpkin with other flavors. In risotto, some of the pumpkin cooks along with the rice, making it creamy; roasted pieces add extra bite to the finished dish. Gnocchi and tortelli call for pumpkin purée with little excess moisture, otherwise the dough can be difficult to shape. The tortelli with amaretti and mostarda draw on a well-known combination from Mantua in Lombardy; the gnocchi with sage butter are a different Italian preparation, not a variation with the same filling. There are also stews with coconut, chili and aromatic ingredients. Serve those with rice; with roasted pumpkin, opt for yogurt, herbs or a tangy dressing to balance the sweet flesh.