3 Autumnal Pumpkin Recipes To Try Now

Blitz the onion, garlic, lemongrass and ginger into a paste. In a large pan, on a medium heat, pour in the paste. Sizzle gently in a little oil until the flavours are released. Add the spices. Toast for a few minutes. Then pour in the tomatoes and simmer for 5 minutes and season. If you want a smooth texture, you can always blend again at this point.

On a low heat, add the pumpkin to the mix with the coconut milk, fish sauce and lime’s zest and juice and chilli. You may need to add a couple of tablespoons of water or vegetable stock if the mix dries out while cooking. Let it simmer gently until the pumpkin pieces are cooked.

Simmer the noodles in a separate pan for 3-5 minutes.

Taste and season the pumpkin with plenty of salt and black pepper. Drain the noodles and serve in bowls. Scatter with the pumpkin and coconut mix. Garnish with fresh mint or coriander.

Preheat the oven to 190°C-200°C.

Peel the pumpkin, slice into chunks and place on a baking tray. Drizzle a little olive oil and season. A drizzle of soy sauce over the pumpkin will increase flavour. Place in the oven for 20 minutes, until it’s roasted.

Slice the avocado flesh, radish and lettuce. Place in a large bowl.

Whiz the pepitas sauce ingredients in a Nutribullet or blender. Add a little salt and pepper. If it’s not creamy enough, pour in 1-2tbsp of water and blend again.

When the pumpkin is cooked, remove and let it cool. Mix it with the rest of the salad, the fennel seeds and stir in the pepitas sauce. Season. Serve.

Preheat the oven to 180°C-200°C. Peel the pumpkin and simmer in a pan of water on the hob for a few minutes. When cooked, drain and mash roughly; season with some salt and pepper.

Cook the pasta until it’s a little underdone – the final cooking will be in the oven – about 5 minutes.

With some scissors, chop the uncooked bacon into bits. Now make the cheese sauce by melting the 2 tbsp of butter and stirring in the bacon bits to release their fat. Sizzle for a couple of minutes, then stir in the flour.

When it’s thick, on a gentle heat mix in the milk slowly, stirring continuously. Stir in the cheese and melt slowly on a low hob. Don’t beat the mixture up too much.

When you’ve made the rich creamy sauce, mix in the drained pasta and the mashed pumpkin. Taste and season.

Pour everything into a large ovenproof dish. Sprinkle over the paprika or thyme, whichever you’re using. A grating of extra 2 tbsp of cheddar on top is good too. Bake for 15 minutes until bubbling.