Cooking Recipes

5 Delicious Ways to Use Up the Last of Autumn’s Pumpkin Harvest

25th November 2021

So much more than a Halloween decoration, we love autumnal pumpkins for their bright colour and flavour.  Our Made by Farmdrop team have created a super seasonal Maple Glazed Pumpkin Wedges dish this autumn, with a warming chilli, maple and cumin dressing and rounded up our top 5 ways to use them. 

1. With a Roast

Serve the simply roasted pumpkin wedges alongside a roast chicken or rib of beef, roast potatoes and seasonal green veg for an autumnal Sunday lunch. 

2. In a Salad

Build a hearty seasonal salad with roast pumpkin wedges as the base, topped with red chicory and oakleaf lettuce, crumbled blue cheese, toasted walnuts and a drizzle of sweet moscatel vinegar to finish. 

3. Whizz into a soup

Roast until very soft and tender along with some shallots or brown onion wedges, then blend to a puree with a little chicken or vegetable stock. Use the puree as it is, or lengthen into a comforting soup with additional stock. Stir through some double cream or coconut cream for extra indulgence and top with a sprinkle of hazelnut dukkah for texture. 

4. Blend into hummus

Roast pumpkin adds a delicious earthy dimension to a classic hummus. Roast until tender with a couple of garlic cloves then blend with chickpeas, tahini, olive oil and lemon juice. Season and serve with toasted pitta and crudités.  

5. On a tart

Chop the wedges into bite sized chunks and roast until tender, along with some red onion slices and whole garlic cloves. Lay a sheet of puff pastry on a baking sheet, score a 1cm border around the edge. Bake in a 220C oven for 10 minutes then gently flatten the puffed up centre. Spread a thin layer of ricotta then scatter with the pumpkin, onions and garlic cloves with the skin removed. Drizzle with oil and some fresh thyme sprigs and bake another 15 minutes then serve. 

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