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FreistyleRecipes · Travel · Slow Living

Pumpkin Recipes

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By Verena Frei · 28 recipes · Last reviewed 29 July 2026

Hello lovelies, the moment the first hokkaido show up at the market, pumpkin finds its way into almost everything we cook for weeks. The one I make most often is the classic pumpkin soup. When we want something heartier, the autumn lasagne with pumpkin goes into the oven.

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Pumpkin is easy once you know the varieties: hokkaido can be cooked skin and all, butternut blends the creamiest, and muscat holds its shape best in the oven, though for pumpkin waffles with cinnamon and nutmeg I simply roast whichever half is left over and mash it into purée. I have written up how to peel, cut and store pumpkin step by step in my pumpkin guide.

For something fruity there is the pumpkin soup with pears. For something hearty, try the autumn minestrone with pumpkin and chestnuts. Below you will find all my pumpkin recipes gathered in one place.

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GOOD TO KNOW

Frequently asked questions

  • Most of them are fully vegan, a few are vegetarian, and every recipe is clearly labeled. That way you can see at a glance what fits your table, with no surprise halfway through cooking.

  • Hokkaido is the easiest choice because the skin is edible, and it works in almost every recipe here. Reach for butternut when you want something especially creamy. I go through which variety suits what in my pumpkin guide.

  • Far more than most people expect. Pumpkin roasts into a side dish, goes into lasagne, risotto and pasta, works in salads and bowls, and even turns up in bakes. You will find all of it gathered below.

  • The main season in Central Europe runs from September through November, with the earliest varieties arriving in late August. A whole pumpkin keeps for months when stored well, so many of these recipes carry you right through winter.

  • Soups and stews with pumpkin cook ahead and freeze beautifully, which is their greatest strength. Roasted pumpkin keeps two to three days in the fridge and works in bowls and salads afterwards. Bakes are best assembled ahead and baked fresh.

  • Yes. A pumpkin soup is on the table in around thirty minutes, and cubed pumpkin roasts tender in roughly twenty-five. Every recipe gives you its real prep and cook times up front.

  • Pumpkin itself is gluten-free, so it comes down to what you serve with it. Watch the pasta, flour, bread and any ready-made broth, and swap them for gluten-free versions where needed. Soups and oven dishes here are often naturally gluten-free already.

  • Pumpkin is mild and slightly sweet, so it wants something to push against. Ginger, chili, curry and toasted nuts give it depth, coconut milk and cashew butter make it creamy, and a squeeze of lemon or orange keeps the whole thing bright.

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