We love pumpkin year-round, but this hearty vegetable really comes into its own when autumn and winter roll around. Baked, roasted, blitzed through soup or baked in pies, cooking with pumpkin guarantees a warming, nourishing meal for family and friends. These pumpkin recipes cover just about every occasion, from simple lunches and dinners through to meals for special occasions.
Roast vegetable salad with garlic mustard dressing
This roasted vegie salad is the easiest and tastiest way to get your five a day!
Roasted rice and pumpkin curry
A hearty, flavour-packed warming dinner that can be made in under an hour.
Pumpkin rotolo with sage butter sauce
Rotolo is a pasta dish that’s not nearly as well known as it should be, given how delicious it is. Lasagne sheets are used to make a filled roll that’s either wrapped and boiled, or baked in sauce.
Slow-cooker coconut pumpkin soup
Coconut milk, red chilli and coriander give this slow cooker pumpkin soup recipe a flavour boost.
Smoky pumpkin tacos with jalapeño salsa
These zesty vegetarian tacos are loaded with spice and full of flavour.
Indian-spiced red lentil and pumpkin soup
Creamy, aromatic and nourishing. There’s much to love about this simple Indian-spiced soup.
Turmeric veg with sauerkraut hummus
The ultimate nutrient-packed lunch bowl! Fresh vegies, sauerkraut, nuts & seeds and a vibrant sauerkraut hummus sauce make it hearty and flavorful.
Pumpkin and eggplant with chilli and Thai basil
Stir-fried pumpkin and eggplant with noodles, spiced with chilli and Thai basil, makes a fabulous meat-free dinner.
Vegan roast
This clever roast is a vegan take on the turducken.
Coconut-roasted pumpkin and cauliflower with chilli, lime and cashews
Add some brightness to your roast cauliflower and pumpkin with zesty chilli and lime cashews and the fresh, light flavour of coconut.
Vegetable lasagne
This delicious vegetarian lasagne might start out as your Meat-free Monday inspiration but, believe us, it’s just as good on Tuesday for lunch!
Pumpkin, spinach and fetta frittata
It’s eggs-actly the lunch you are after.
Brown rice and roast pumpkin salad
Bold flavours of roast pumpkin, maple syrup and soy sauce mix with brown rice and leafy greens to give your view of salads a pleasant refresher.
Winter vegie bowl
When your body is crying out for a healthy, nourishing lunch or dinner, but the weather is cool, this beautiful winter vegie bowl comes in very handy.
Brown rice salad with pumpkin
There is nothing boring about this inventive salad. Bold flavours of roast pumpkin, pomegranate seeds and nori with brown rice and a miso dressing will give your view of salads a pleasant refresher.
Roasted pumpkin risotto
So much flavour!
Pumpkin and cauliflower yellow curry
This mild curry is packed full of healthy veggies that’s perfect for hitting your daily serve of nutrition. We’ve even included the recipe for a homemade yellow curry paste that’s sure to impress.
Roasted vegetable and goat’s cheese tart
If you’re looking for creative ways to get more fibre-packed vegies in your diet, this delicious goat’s cheese and veg tart from The Australian Women’s Weekly’s Outdoor Kitchen cookbook is sure to please.
Miso broth with tamari pumpkin and noodles
Warm up with this wholesome nourishing miso broth with tamari pumpkin and noodles. The perfect combination for a meat-free dinner idea.
Pumpkin and feta free-form tart
This nourishing pumpkin and feta free-form tart makes a delicious lunch or dinner.
Pumpkin, ricotta and rocket quesadillas
These delicious vegetarian quesadillas are great for lunch or an afternoon snack. The kids (big and small) will enjoy them. And they’re suitable for diabetics, too.
Leek and pumpkin risotto
This light, vegetarian risotto is packed with pumpkin, leek and fragrant rosemary, making a flavour-packed and easy family dinner idea when you want to skip the steak.
Curried pumpkin crepes
Pancakes for dinner?
Pumpkin and corn quesadilla with fresh tomato salsa
A fresh and tasty meal idea.
Roast pumpkin and spinach lasagne
Switch things up tonight with this spin on the classic – sweet and hearty roast pumpkin and spinach lasagne! Perfect for the cooler nights, and full of flavour the whole family will love!
Pumpkin and goat’s cheese lasagne with rocket and pepita
Lighten up an Italian classic with this pumpkin and goat’s cheese lasagne with rocket and pepita salad – healthy, fresh, and full of delicious ingredients that work perfectly together.
Potato and pumpkin gnocchi with rocket pesto
A comforting meal for cold nights.
Stir-fried pumpkin, water spinach and tomatoes with five spice
Light, fresh and tasty, this beautiful vegetarian pumpkin stir-fry is full of nutrients. Enjoy on the side of a dinner spread or on it’s own with some steamed rice.
Pumpkin ravioli with sage butter
This soft, light butternut pumpkin ravioli with cheese and the earthy herb flavour of sage is truly satisfying.
Pumpkin pappardelle with burnt butter sauce and garlic chips
Mike’s Top Tips: By making your own pasta, you’re learning a great new skill. Plus it’s super-easy. But if you haven’t got the time, buy fresh lasagne sheets from the supermarket and cut them into wide strips Frying the herbs for the pappardelle gives beautiful colour, texture and flavour to the dish. Just be careful […]
Roast pumpkin and zucchini pasta
Cooks can never have too many pasta recipes in their repertoire. This easy vegetarian dish gets some added nutrients with ricotta cheese and toasted pine nuts.
Warm barley and vegetable salad
Serve this salad as an accompaniment to grilled fish or roast chicken, or with crumbled goat’s cheese as a main meal.
Pumpkin empanadas
An empanada is a stuffed pastry or bread that is baked or fried. They are often filled with meat, but this spiced pumpkin version is a delicious vegetarian take on this classic Latin American snack food.
Pumpkin gnocchi with broccolini and red onion
Perfect pillows of pumpkin with brilliant broccolini.
Chai-roasted pumpkin soup with honey walnuts
Give your classic pumpkin soup some spice.
Pumpkin bake
This hearty vegetarian dish is so simple and tastes so good you’ll soon be adding pumpkin bake to your list of staple recipes.
Pumpkin and chilli quesadillas
Treat your family or friends to these savoury tortillas, blending cheese, spice and vegetables.
Caramelised leek and pumpkin pie
Instead of brie, crumble 200g ricotta over mixture. Replace capsicum dip with rocket or basil pesto. You need 600g peeled pumpkin. Note
What can I do with my pumpkin?
If you’re growing pumpkin, you can pick and store them in a cool, dark place for up to two months before using them. That gives you time to choose from the pumpkin recipes here, or any other recipes. For example, you might want to try your hand at pumpkin scones or classic American-style pumpkin pie.
If you’ve had a particularly good pumpkin season, another simple way to use them is to make a big batch of pumpkin soup and freeze it. Soup and other leftovers can typically be kept in the freezer for several months, according to details on Healthdirect.gov.au, giving you a bit more time to enjoy your pumpkin.
Alternatively you could give some of your pumpkins away to family, friends or neighbours, either straight fro the garden or cooked up into a delicious meal.
