NZ Woman's Weekly

Top 10: pumpkin recipes

Pumpkins are in season and we’ve gathered our top 10 pumpkin recipes so you can make use of this popular and healthy vegetable.  We have pumpkin pie, pumpkin soup and more!

Pumpkin spice bread

This loaf also freezes really well – so why not double the recipe and make one for later as well?

Pumpkin pie

Try your hand at this all American favourite. Preparation: 15min. Cooking: 40min. Serves: 8

Pumpkin soup with cornmeal cheesy balls

50g butter 1.5kg buttercup pumpkin1 potato, peeled and roughly chopped 1 onion, finely chopped 2 cloves garlic, crushed 1 tsp dried oregano Salt and freshly ground black pepper 6 cups vegetable stock 1

Roasted Carrot & Pumpkin with Tahini-yoghurt dressing

Spice up the kitchen with methods from the Middle East

Greek pumpkin and rice tart

Pumpkin and feta works so well together. If you need to make a trip to the store for the dill, substitute it with whatever you have in your garden – thyme or sage works best.

Roast pumpkin and aubergine salad with tahini yoghurt dressing

Ready in 45 minutes, serves 4; 600g pumpkin, cut into 1/2-1cm thick wedges, 4 tbsp olive oil, 1 medium aubergine, cut into wedges…

Warm pumpkin salad

Perfect for a hearty and healthy dinner on a cooler night. Preparation: 15min. Cooking: 30min. Serves: 4-5

Yellow pumpkin & potato curry

Use this deliciously versatile vegetable as the star ingredient. Preparation: 20min. Cooking: 35 min. Serves: 4

Buttery pumpkin ravioli

Ravioli is a great dish to serve with either a tomato based sauce or this pumpkin variation for something a little different.

Apricot pumpkin seed square

2 cups dried apricots1/2 cup coconut2 cups self-raising flour1/2 cup cornflour1 cup brown sugar1 tsp cinnamon150g butter, chopped2 eggs2 tbsp slivered almonds3 tbsp pumpkin seeds1 tbsp sesame seeds 1.

About Marilynn McLachlan

Online editor for the New Zealand Woman's Weekly

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Issue 1541

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