Over a million pumpkins were thrown away in Scotland last year. Here are some recipes to help us get back to thinking of pumpkins as food!

Pumpkin Puree
Hot Roast Pumpkin Salad with Spicy Seeds
Pumpkin Apple Soup
Pumpkin Pesto
Pumpkin Gnocchi
Pumpkin Risotto
Pumpkin Hummus
Pumpkin Fondue
Pumpkin Curry
Pumpkin Chutney
Pumpkin Pancakes
Pumpkin Pie
Pumpkin Muffins
Pumpkin Flapjack
Pumpkin Bread Rolls
Pumpkin Brownies

Roasted Pumpkin Puree


Heat oven to 200C/180C fan/gas 6 Put the pumpkin or squash into a large baking tray and drizzle with oil. Season, put in the oven and roast for 35-45 mins or until tender (different varieties will take varying amounts of time, so check by pressing the flesh with a knife – it should be very tender when cooked).

For an intensely flavoured puree leave the pumpkin to cool peel and add a little water then blend adding just enough water to get the consistency that you need for the recipe you are using (thicker for cakes and breads, thinner for smoothies)

Roasted winter vegetables



Mix 1 cup of pumpkin puree with
1 cup apple or orange juice
and 1 cup of natural youghurt

sprinkle with cinnamon and toasted pumpkin seeds


Mix equal parts of pumpkin puree and mayonnaise sprinkle with chilli powder, nutmeg or cinnamon

Mix equal parts of pumpkin puree and soft cheese or vegan alternative again season to taste.

Hot Roast Pumpkin Salad with Spicy Seeds

1 large or 2 smaller pumpkins or squash
2 tbsp olive oil
2 tbsp toasted sesame oil
For the dressing
100ml balsamic vinegar
2 tbsp clear honey
100g dried sultanas or raisins
2 tbsp olive oil
2 tbsp toasted sesame oil
For the seed topping
100g pumpkin seeds (if you don’t have enough from your pumpkin, add seeds from a packet)
1 tbsp sesame seeds
2 tsp ground cinnamon
2 tsp nutmeg
Optional finish with a little fresh chopped chilli , fresh mint and crumbled feta,roasted halloumi or tofu
Heat oven to 200C/180C fan/gas 6 Put the pumpkin or squash into a large baking tray and drizzle with oil. Season, put in the oven and roast for 35-45 mins or until tender (different varieties will take varying amounts of time, so check by pressing the flesh with a knife – it should be very tender when cooked).
Meanwhile, prepare the spiced seeds. Wash and dry the seeds from your pumpkin or squash, removing any stringy bits. Mix the seeds, spices and oil on another baking tray lined with baking parchment, season well and toss together. Put on the shelf below the squash and roast together for the final 10 mins, stirring now and then, until toasted. If using the halloumi add slices to the roasted squash tray at this time and turn after 5 mins
Put the vinegar, honey and raisins or sultanas in a small pan. Gently heat through for 2-3 mins until the fruits start to go plump and the dressing has reduced by half. Stir in the sesame oil, remove from the heat and leave to cool for 10 mins.
To serve, arrange a layer of warm wedges on a platter. Drizzle over the syrupy dressing and fruits, then seeds. If desired add chilli, mint leaves. Finally, scatter with feta or add slices of roasted halloumi or tufu

Pumpkin Apple Soup

1/2 litre vegetable stock
1 medium sized onion (chopped)
1 small pumpkin peeled and diced
1 tablespoon sunflower oil
Grated apple to finish

1. Heat the oil and add the chopped onion
2. Fry gently until beginning to brown
3. Add chopped pumpkin
4. Add stock
5. Bring to boil and then simmer for 20 mins
6. Blend to a smooth texture
7. Add grated apple to finish

Pumpkin Pesto

50 g pine nuts or peanut butter
150 g roasted pumpkin puree
50g hard cheese
180 ml rape seed oil
2 cloves garlic


1. Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.

2. Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.


Roasted Gnocchi

1.5kg/3lbs 5oz roasted pumpkin cut into chunks
600ml/21¼fl oz vegetable stock
plain flour as required
rice flour
For the sauce
1 rosemary branch
200g/7½ oz raw pumpkin cut into very small cubes
25g/1 oz butter
approx. 200g/7¼oz mashed, roasted pumpkin
3 tbsp rape seed oil
4 tbsp freshly grated hard cheese, or vegetarian parmesan style grating cheese
extra oil for drizzling
1. Place the roasted pumpkin in a blender and whiz until you obtain a creamy consistency. Alternatively, mash with a fork or potato masher.
2. Remove approx. 200g of this mixture and set aside for the sauce.
3.Place the rest of the mashed pumpkin and the stock into a saucepan and bring to the boil.
4.Reduce the heat and stir in abundant flour as if making polenta. It will be ready when the mixture no longer sticks to the sides of the pan.
5.Remove from the heat, and allow to cool.
6.Place the cooled mixture on a clean, rice-floured surface and, with the help of some more rice flour, take large pieces of the dough and roll them into sausage shapes, then slice into 2cm (¾in) squares.
7.Bring a large saucepan of salted water to the boil.
8.Meanwhile, to make the sauce, heat the oil in a frying pan and fry the rosemary until the needles are crispy.
9.Add the raw pumpkin cubes and sauté for a couple of minutes.
10.In another frying pan, melt the butter and stir in the sieved pumpkin until heated through.
11.Drop the fresh gnocchi into the pan of boiling water and simmer until they rise back up to the top. As they come to the surface, lift them out with a slotted spoon, drain well and add to the sieved pumpkin sauce.
To serve, place on individual plates and spoon some of the fried pumpkin and rosemary over each.
Sprinkle with hard cheese and a drizzle of rapeseed oil to serve.

Roasted Risotto

1 small pumpkin (pre roasted) cut into cubes
½ red onion finely chopped
1 clove garlic finely chopped
1 tablespoon olive oil
Approx. 1 cup Arborio (risotto rice)
500 mls vegetable stock
Grated hard cheese to finish

1.Put oil into frying pan and heat add onion and fry until soft.
2.Add garlic and cook for 1 min.
3.Add risotto rice and coat in oil for a couple of mins.
4.Add stock and cook for 15-20 mins stirring occasionally.
5.Add pumpkin and cook for a further couple of mins.
6.Finish with grated cheese.

This recipe works well with any pumpkin, squash or sweet potato

Pumpkin Hummus

200g chick peas
200g roasted pumpkin
2 tablespoons lemon juice
2 cloves garlic
1 tablespoon local honey
1 tablespoon tahini ( or peanut butter)
4 tablespoons water from can
2 tablespoons rapeseed oil
sprinkling of paprika

Drain the chickpeas and rinse. Reserve 4 tablespoons of the liquid and a few whole chick peas for serving.
Combine the chickpeas, pumpkin , lemon juice, garlic, cumin, tahini, and water in a food processor, and blend to a creamy purée.
Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with rapeseed oil and scatter with the reserved chickpeas.

If liked sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.

Pumpkin Fondue

100g emmental
100g gruyere
100g mature cheddar
1tbspn cornflour
100g crème fraiche
2 tbspns apple juice
1 onion finely chopped
1 clove of garlic finely chopped

1. Heat oven to 180C/160C fan/gas 4. Start to prepare your pumpkin as you would for carving: cut off a ‘lid’ and scoop out all the seeds and membranes. Put the lid back on and sit the whole pumpkin on a sturdy baking tray. Bake following our size guide (see ‘Tip’, below left).

2. Mix the grated cheeses with the cornflour until completely coated and no excess flour remains. Remove the pumpkin from the oven, discard the lid (or scrape off the roasted flesh and save for the Squidgy pumpkin & ginger loaf, see ‘Goes well with’) and increase the oven to 200C/180C fan/gas 6. Layer up the cheese, crème fraîche, white wine, shallot and garlic inside the pumpkin. Lift back into the oven and bake for 30 mins or until the fondue is melted and bubbling. Eat with spoons, scooping out chunks of soft, roasted pumpkin with the melted cheese.

Serve with small boiled potatoes, chunky bread or bread sticks celery sticks and chicory leaves.

White wine can replace the apple juice for adults only.

Roasted Curry

3 tablespoons rapeseed oil
60g ginger,
3very hot chillies
3 s talks of lemon grass
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
800g chopped tomatoes
400 ml vegetable stock
1.5 kg pumpkin or butternut squash
250 ml coconut milk
the juice of 1 lime
a small handful of coriander leaves
a small handful mint leaves

serve: with boiled or steamed rice


Peel the onions and roughly chop them. Cook them slowly with the oil in a deep heavy-based saucepan. They should be soft, but relatively uncoloured.
Peel the ginger and shred the flesh into fine matchsticks; seed and finely chop the chillies; peel and discard the outer leaves of the lemon grass them very finely slice the soft inner core.
Add the ginger, chillies and lemon grass to the onions and continue cooking for five minutes. Stir in the turmeric, cumin and coriander.
Chop the tomatoes roughly and stir them into the onions. Let them soften for five or seven minutes or so, stirring the mixture so it does not burn.
Pour in the stock. Bring to the boil then turn down to a gentle simmer. Peel the pumpkin or squash, scrape out and discard the seeds and fibres and cut the flesh into large chunks. Season with salt and black pepper. They need to be a good 4 or 5 cms in size if they are not to break up and become soup.
Lower the squash into the pot and let it simmer for 20-25 minutes, checking now and again for tenderness. It is worth remembering that it is a fine line between tender squash and squishy squash.
Stir in the coconut milk, gently so as not to smash the squash, and continue cooking for a couple of minutes, check the seasoning, then stir in the lime juice the coriander and mint. Serve with the rice.

Pumpkin Chutney

1.4 kg/ pumpkin
4 tomatoes roughly chopped
500g apples peeled and roughly chopped
1 onion finely chopped
125g dried mixed fruit
125g soft light brown sugar
1 tsp salt
1 tsp ground mixed spice
1 tsp ground black pepper
750ml cider or white wine vinegar
2-3 tablespoons curry powder mix
Preheat the oven to 170C/325F/Gas 3.
With a large cook’s knife, carefully cut the pumpkin in half and scoop out the seeds. Remove the skin from the pumpkin and chop into small cubed pieces, about 1½cm/½in across.
Place all the ingredients in a large saucepan. Bring to the boil, before reducing the heat to a simmer.
Simmer gently, uncovered, for about 30-45 minutes until the pumpkin is tender.
While the pumpkin is cooking, sterilise the jars. Thoroughly wash 4 x 500ml glass jars in hot soapy water, rinse well in boiling water and turn upside down to drain. Transfer to the oven and heat for about ten minutes, or until thoroughly dry.
Roughly chop the fresh herbs, and add to the pumpkin, stirring to combine.
Spoon into the hot, sterilised, glass jars.
To enjoy the chutney at its best, store in a cool, dark, dry place for about 2-3 weeks before eating – this allows time for the flavours to mature. The chutney can be stored in a cool, dry place, away from direct sunlight, for up to six months unopened. Once opened, keep the chutney in the fridge and consume within two weeks.

Make it now for the perfect Christmas gift or to serve with your left over Turkey, Ham or Cheese

Pumpkin Pancakes

2 cups self raising organic flour
¼ cup golden caster sugar
¼ cup yoghurt
1 free range egg
¼ cup pumpkin puree

1. In a large bowl mix all of the ingredients apart from the milk
2. Gradually add the milk a little at a time until you get a thick dropping consistency
3. Heat your griddle pan (or frying pan)
4. Add a little butter (or dairy free substitute)
5. Add small drops of the mixture on to the hot surface keeping a little space apart so that the mixture can spread a little
6. Small bubbles will start to appear when there are a lot of them this is time to flip them over do this carefully
7. Cook on the other side for about a minute.
8. With the back of a spoon touch the pancake it should feel springy and no mixture should ooze out when you press down.

Serve as they are (best while still warm) sprinkle with cinnamon

To make the lace pancakes make sure that the batter is slightly more runny by adding a little milk. Use a clean squeezy bottle and make shapes on the griddle pan . Spider webs, bats and pumpkins are ideal for Halloween….

Pumpkin Pie

450g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
2 large eggs plus 1 yolk (use the white for another dish or freeze for later use)
75g/3oz soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
275ml/10fl oz double cream

Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
This recipe can also be made like a cheesecake with a biscuit base. I use ginger nut biscuits and remember to push the biscuit up to cover the edges to enclose the filling!

Pumpkin Muffins

2 medium eggs
125ml vegetable oil
125 ml ml semi-skimmed milk
125ml pumpkin puree
200g golden caster sugar
400g self-raising flour (or same quantity plain flour
and 3 tsp baking powder
1 tsp salt
2 tablespoons of dried fruit or chocolate chips (optional)


1.Heat oven to 200C/180C fan/gas 6.
2.Line 2 muffin trays with paper muffin cases
.3.In a large bowl beat the eggs lightly with a handheld electric mixer for 1 min. 4.Add the oil milk and puree and beat until just combined then add the sugar and whisk until you have a smooth batter.
5. Sift in the flour and salt (and baking powder if using) then mix until just smooth.
5. Be careful not to over-mix the batter as this will make the muffins tough. Stir in the chocolate chips or dried fruit if using.
6. Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean.
7.If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
8.Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

Pumpkin Flapjack


75g (3oz) butter
80g (3½ oz) molasses or maple syrup
35g (¼oz) dark brown sugar
240g (7½oz) rolled oats
40g (1½oz) pumpkin seeds
20g (3/4oz) sesame seeds
60g (2½oz) roasted pumpkin cut finely or grated


1. Preheat the oven to 180ºC, 350ºF, Gas Mark 5.
2. Gently melt together the butter, sugar and molasses (or maple syrup if using) until the sugar is dissolved. Stir in the remaining ingredients and mix really well. 3. Spoon into an 18cm square tin and smooth over the top.
4. Bake for 20 minutes until golden. Leave to cool in the tin, marking the portions with a sharp knife but not cutting through until completely cold.

Pumpkin Bread Rolls

Makes around 8 small rolls

2 mugs wholemeal flour
1 mug oats
2 teaspoons bicarbonate of soda
1 mug pumpkin puree
150 ml made up of half natural yoghurt and half milk
2 tablespoons runny honey

Preheat oven to 220/400/gas mark 5
1. Mix dry ingredients together.
2. Add wet ingredients.
3. Mix well making sure the mixture is not too wet or dry.
4. Make into small rounds and top with some of the dry oats
5. Cook for 12-15 mins until golden

Pumpkin Brownies

80 g vegan margarine
2 tablespoons flaxseed
120g dark chocolate
½ teaspoon coffee granules
125g S.R. flour
¼ baking powder
70g ground almonds
50g cocoa
70g pumpkin puree
250g caster sugar

Heat oven to 170C/150C fan/gas 31⁄2. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
Put the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and then the flour mixture. It will now be thick and smooth. Stir until combined and spoon into the prepared tin. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.