33 tasty and seasonal pumpkin recipes

A bit of chorizo and feta with pumpkin is a match made in heaven. And if it’s all contained in one muffin? Pure bliss. 

To make this quick pumpkin soup, just pop butternut cubes in the microwave with stock, cook for 20 minutes, puree and you’re done! Too easy!

For a stunning meat-free roast, stuff pumpkin with herbs and spices and bake, then open up and shower with fresh toppings –it’s bloomin’ delicious! 

Delicious the night you make it and even better as leftovers for lunch the next day, there’s good reason why this pumpkin slice recipe is one of our most popular. As well as pumpkin, it’s packed with spinach, feta and zucchini, all bound together by eggs for a colourful and filling meal. Serve with salad and crusty bread.

It may be winter, but entertaining family and friends with a barbecue should still be on your to-do list. A great recipe to take advantage of the flame-grilled, smoky flavours only the barbecue can provide, is Colin’s Pork and Sage Skewers with Pumpkin Salad.

Nothing is more comforting than a bowl of pumpkin soup on a cold day. If you’re after the best pumpkin soup to impress your guests, don’t look past this thick and creamy option. With a swirl of cream, and some salt and pepper, you’ve got winter lunch, or dinner sorted.

This warm honey-roasted pumpkin in a salad is the perfect way to embrace rainy weather without giving up hope on summer! 

Satisfying yet lovely and light, this versatile all-rounder is a taste sensation with the fragrant mix of herbs and roasted pumpkin. Sprinkle on pepitas to give it a nice crunch!

Plate up the most addictive pastry ever! The cheesy, buttery tart shell is deliciously crisp and melts in your mouth, while the roasted veg filling will have even the meat-lovers sneaking extras!

Take classic roast pork shoulder to new levels with a zippy vinegar sidekick, flavourful sauce and, of course, the crackling – yum!

Over the last few years, the roasted vegetable salad has become the hero of your meal, not just a forgotten sidekick. With this in mind, Karen will show you how to elevate a simple vegetable like a pumpkin to be the shining star of your next salad. Combined with a Middle Eastern cous cous, nuts and a buttery dressing, you have a very tasty winner.

Lady Florence Bjelke-Petersen first made these popular in Australia and she was certainly ‘scone’ to a good thing. Pumpkin scones are one of the most versatile type of scone. The baked good works as a great brunch item but can even be served as a dessert.

The most delicious way to make the most of pumpkin season is with Ed’s spiced pumpkin pie. And if you haven’t thought of pumpkins as a sweet dessert before, you’re in for a treat. Mashing roast pumpkins is not only fun, but makes for a rich, creamy and textured filling. Half a pumpkin will make two of these delicious pies, which is a great way to make friends.

This stunner is impressive enough to serve directly on the table but deceptively simple to make.

It’s easy to love summer, but with crisp cool mornings, bright sunny days and changing colours on the trees, autumn is Ed’s favourite time of year. And the reason is he gets to cook with fresh pumpkins! Seasonal veggies, almonds and three different kinds of cheese make for a delectable pasta sauce, ready for a fresh autumn lunch.

This vegetarian showstopper – a cheese-and-spinach pumpkin roulade with parmesan crust – will have your guests oohing and ahhing over your kitchen skills but is secretly easy to make and also easy on the wallet!

Sticky roasted pumpkin is a side that takes centre stage! The honey-mustard glaze teams with crunchy hazelnuts and tart craisins for a fab flavour combo. PS, you can also use flaked or slivered almonds, or pepitas.

Banana bread has been done to death, so Karen’s mixing it up, literally and figuratively, with a loaf cake made from pumpkin. The pumpkin’s rich, dense texture and natural sweetness mixed with gentle spices make this one delicious cake. 

Homemade pesto makes this tart sing! You’ll make more pesto than needed for the recipe, so put the extra in an airtight container, drizzle the top with olive oil (to prevent it browning) and keep it in the fridge for up to five days to use with pasta, pizza or anything!

It’s roast veg and a summer salad in one as Christmas colours and crunch combine on the plate.

Add a tasty twist to this side dish with sweet cinnamon, hot chilli, cool yoghurt and crunchy nuts.

Perfect meat-free meal for the family.

These muffins are irresistible served warm or tucked into lunch boxes to give the kids a sneaky serve of vegies!

While it’s hard to beat a classic macaroni cheese recipe which combines cheese, butter, and macaroni, this spicy pumpkin spin-off is worth a try. Whether you stick to the traditional trio of ingredients or want to get creative by adding in bolognese, mac and cheese can do no wrong.

This fragrant broth brings the heat of Asia to your dinner table, so you can feel cosy despite the weather outside.

Savour the light sweetness of roasted pumpkin as the base of this wonderful gnocchi with a super-simple citrusy butter.

Have a bag of soft tortillas on the kitchen counter? Why not make some crunchy and toasty quesadillas. Fill them with hearty pumpkin, protein and some feta for a flavourful yet filling lunch.

Made with a medley of vegies including spinach and pumpkin, this tasty low-calorie dish is one the whole family will adore.

Better Homes and Gardens chef Karen Martini’s roast pumpkin soup is infused with Thai flavours for a tasty spin on an old favourite.

Giving meat the elbow has never tasted so good, yet it’s the quiche-like texture that makes this tart stand out from the crowd.

A fragrant, fresh salad of beet, pumpkin and barley to enjoy on a warm day.

Put a sumptuous spin on cheesecake by adding mashed pumpkin, then layer with glossy chocolate, top with pecans and cut into nifty bite-sized bars.

See the bright side of salads with this wonderful blend of textures and flavours. Quinoa, pine nuts, cherry toms and currants are all at the party!