Pumpkin recipes, sometimes classic, sometimes exotic

As the days grow shorter and the scent of autumn fills the air, the most wonderful time for warming, colorful, and aromatic dishes begins: pumpkin season. During our pumpkin week, we want to celebrate the full versatility of this special vegetable – with pumpkin recipes that everyone can easily cook or bake at home. Whether it's soup, roasted vegetables, cake, or a sophisticated spread: pumpkin is versatile, healthy, and brings a touch of autumnal joy to your plate.

Creamy Hokkaido pumpkin soup

A classic pumpkin soup is of course a must. It's quick to prepare, tastes wonderfully aromatic, and warms you from the inside out.

Ingredients (for 4 people):

- 1 Hokkaido pumpkin (approx. 1 kg)
- 1 onion
- 2 potatoes
- 1 clove of garlic
- 700 ml vegetable broth
- 200 ml coconut milk or cream
- 1 tsp curry or turmeric
- Salt, pepper, nutmeg

Preparation:

1. Wash the Hokkaido pumpkin well, remove the seeds and cut into pieces (the peel can be cooked along with it).
   
   

2. Dice the onion, garlic and potatoes and sauté briefly in a large pot.
   
   

3. Add the pumpkin pieces, pour in the vegetable broth and simmer for about 20 minutes.
   
   

4. Puree everything finely, refine with coconut milk or cream and season with curry, salt, pepper and nutmeg.
   
   

👉 Tip: Sprinkle with roasted pumpkin seeds – this adds crunch and extra flavor.

Baked butternut squash

Butternut squash is known for its tender, sweet flesh. It develops a particularly rich flavor when roasted in the oven – and the recipe is almost effortless.

Ingredients (for 2-3 people):

- 1 medium-sized butternut squash
- 3 tbsp olive oil
- 1 tsp paprika powder (sweet or smoked)
- 1 tsp honey or maple syrup
- Salt, pepper
- Fresh herbs (rosemary, thyme)

Preparation:

1. Peel the pumpkin, remove the seeds and cut into wedges.
   
   

2. Marinate with olive oil, paprika, honey, salt and pepper.
   
   

3. Place on a baking tray, sprinkle with herbs and bake at 200 °C fan oven for about 25–30 minutes.
   
   

👉 Tip: A dip made from yogurt, lemon juice and garlic goes well with this.

Almond-pumpkin cakes with Gila

No sweet pumpkin indulgence is complete without a slice of cake. Our almond pumpkin cake comes from the Algarve and is a traditional family recipe.

Ingredients (for about 8 small cakes):

- 200 g flour
- 3 eggs
- 150 g sugar
- 150 g ground almonds
- 200 g Gila (angel hair squash, cooked & sweetened)
- 100 g vegetable fat or butter

Preparation:

1. Beat eggs and sugar until frothy.
   
   

2. Melt the fat or butter and stir it in.
   
   

3. Add almonds, flour and the sweet Gila mixture and mix to form a smooth dough.
   
   

4. Fill into small molds and bake at 180 °C top/bottom heat for about 25 minutes until golden brown.
   
   

👉 Tip: Dust with powdered sugar or serve with a dollop of pumpkin-almond fruit spread.

Pumpkin-almond spread

A creamy spread with pumpkin and almonds is the perfect alternative to a classic breakfast.

Ingredients:

- 300 g Hokkaido pumpkin (cooked & pureed)
- 50 g ground almonds
- 2 tablespoons of honey or maple syrup
- 1 pinch of cinnamon
- A little lemon juice

Preparation:

1. Mix pumpkin puree, almonds and honey in a bowl.
   
   

2. Season with cinnamon and lemon juice.
   
   

3. Pour into a glass and store in the refrigerator (keeps for about 1 week).
   
   

👉 Tip: Also delicious as a filling for crêpes or pancakes.

Chayote salad with apple & nuts

Chayote, also known as summer squash, is still a bit of a hidden gem in this country. When eaten raw, its flavor is reminiscent of a cross between cucumber and kohlrabi – perfect for fresh salads.

Ingredients (for 2 people):

- 2 Chayote
- 1 apple
- 1 handful of walnuts
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- Salt, pepper
- Fresh parsley

Preparation:

1. Peel the chayote and shave it into thin strips.
   
   

2. Core the apple and cut it into thin strips as well.
   
   

3. Mix with walnuts, olive oil and apple cider vinegar.
   
   

4. Season with salt, pepper and parsley.
   
   

👉 Tip: Goes perfectly as a side dish with grilled fish or meat.

Roasted pumpkin seeds – the perfect snack

Finally, a classic snack. Pumpkin seeds are not only healthy, but can also be transformed into an aromatic snack in no time.

Preparation:

1. Roast a handful of pumpkin seeds in a pan without oil until they crackle slightly.
   
   

2. Season with a little salt, paprika powder or chili.
   
   

3. Let it cool and enjoy – whether on its own, in a salad or as a topping.
   
   

Conclusion: Simple, versatile & autumnal

Our pumpkin week showcases the versatility of this autumnal vegetable. From creamy classic soups and crispy oven-baked dishes to sweet almond-pumpkin cakes and light chayote salads – there's something for everyone. Many pumpkin recipes are quick and easy to prepare, while others invite you to rediscover tradition and craftsmanship.

Whether on a plate, as a sweet spread, or even in a jar with roasted seeds: pumpkin brings color, warmth, and variety to autumn. Try our recipes and be inspired by the versatility of pumpkin!