Delicious pumpkin recipes for autumn

Wednesday 25th Sep 2024 |

The colder nights are now upon us – and what better way to start feeling autumnal, than prepping some delicious pumpkin recipes. 

Cheesy Pumpkin Soup with Homemade Croutons

Our Cheesy Pumpkin Soup with Homemade Croutons and creamy Primula Mature Cheddar is the ultimate comfort food with a sweet and creamy twist. It’s not only scrumptious but a brilliant way to put unwanted pumpkins to use this Halloween. By doing so, you’ll be reducing food waste and also saving some cash!  

Serves: 4

Cooking time: 1 hour

Preparation time: 15 minutes

Ingredients:

– 2tbsp olive oil

– 1 ½ white onion, diced

– 1 carrot, sliced

– 1 potato, diced

– 500g pumpkin, diced

– 1/4tsp cumin

– 1tsp smoked paprika

– Pinch turmeric

– Pinch nutmeg

– 1/2tsp brown sugar

– 1 bay leaf

– Primula Mature Cheddar

– 500ml vegetable stock

– 180g bread, cut into cubes

– 80ml olive oil

– 2 garlic cloves

– 1tbsp fresh parsley, chopped

–  coriander, chopped

– 1tbsp pumpkin seeds (shop-bought or homemade)

– 1tbsp spring onion, chopped

Preparation:

  1. Add 2 tbsp of olive oil to a large kitchen pot over medium heat. Add the onion, carrot, potato, and pumpkin and cook for 2-3 minutes.
  2. Season with brown sugar, nutmeg, cumin, smoked paprika and turmeric. Cook the vegetables for another 3-4 minutes, stirring occasionally, until they soften and brown.
  3. Pour the stock over the vegetables. Add the bay leaf and bring to a boil. Reduce the heat to a simmer and cook for 30/40 minutes.
  4. Meanwhile, preheat the oven to 180C fan. Place the bread cubes in a large bowl and set aside.
  5. Heat the olive oil and garlic in a small saucepan over medium heat until the garlic turns golden and becomes fragrant for about 4-5 minutes. Be careful the garlic doesn’t burn, or it will change the taste. Remove the garlic from the oil.
  6. Drizzle the oil over the bread cubes and toss to coat. Scatter onto a rimmed baking sheet and bake for 10 minutes in the oven or until golden, flipping occasionally. Remove from the oven and add back to the bowl. Toss with the parsley, season to taste and set aside to cool.
  7. When the vegetables are cooked, season to taste, take the pot off the heat and blend the soup until smooth.
  8. Return the blended soup to the pan, and simmer over medium heat. Stir in one tube of Primula Mature Cheddar. Warm for 2-3 minutes, then serve hot.
  9. Garnish the soup with homemade croutons, pumpkin seeds, coriander, spring onion and Primula Light Cheese for extra cheesy goodness

Roasted Pumpkin on Sourdough

Ingredients

  • 500g pumpkin, peeled and diced
  • 2 tbsp olive oil
  • Pinch of chilli flakes
  • 2 garlic cloves, finely chopped
  • 1 tbsp honey
  • 1 loaf of sourdough bread, sliced
  • 1 garlic clove, peeled
  • 100g Primula Mature Cheddar

Method

  1. Pre-heat the oven to 180°
  2. Arrange the pumpkin in a large, shallow baking dish. Drizzle with olive oil and scatter over chilli flakes. Add the chopped garlic cloves.
  3. Roast for 25 – 30 minutes, or until tender and lightly charred. Remove from the oven, add a tablespoon of honey and mix well to coat the pumpkin. Set aside.
  4. Toast the sourdough until golden. Remove from the toaster and gently rub with the remaining garlic clove. Top with Primula Cheese
  5. Serve immediately.

Loaded Pumpkin Fries

Ingredients

  • 1 medium-sized pumpkin
  • 2 tsp cornflour
  • 2 tsp olive oil
  • 1 tbsp fajita seasoning
  • 150g Primula Mature Cheddar 
  • Handful of fresh coriander, to garnish

Method

  1. Using a sharp knife, slice the pumpkin in half. Scoop out the seeds and pulp.
  2. Remove the ends from the pumpkin, peel and slice into fries.
  3. Place the pumpkin fries in a large bowl and cover with cold water. Let the fries soak for at least 30 minutes, but preferably overnight.
  4. When the fries have finished soaking, pre-heat your oven to 220°
  5. Drain the fries and pat dry with paper towels.
  6. Fill a large zip-lock bag with the fries. Add the cornflour, seal the bag and shake to cover the fries. Add the oil and fajita seasoning to the fries and shake well, covering them evenly.
  7. Spread the fries in a single layer on a lined baking tray. Allow the fries plenty of space to ensure they’re perfectly crisp. You may need a couple of trays.
  8. Place in the oven for 10 – 15 minutes, flipping once halfway through, until the fries are crisp and golden.
  9. Remove from the oven. Squeeze over the Primula Cheese and scatter the coriander.
  10. Serve immediately.

Pumpkin and Sweet Potato Rosti

Ingredients

  • 600g mixed pumpkin and sweet potato, peeled and grated
  • 2 eggs, for binding
  • Handful of flat leaf parsley, roughly chopped
  • Salt and pepper, to taste
  • Olive oil
  • 100g Primula Mature Cheddar 
  • 1 spring onion, sliced
  • Lime wedges, optional

Method

  1. Squeeze all of the water out of your grated pumpkin and sweet potato using an old tea-towel. Add the eggs and parsley. Season to taste then mix well.
  2. Heat a frying pan over a medium-high heat and add the olive oil. Spoon a heaped tablespoon of the rosti mixture into the pan and cook for 2 minutes, until golden brown. Turn over and repeat.
  3. Repeat until all of your mixture is gone.
  4. Remove from the pan and place on a paper towel to remove any excess oil.
  5. Plate the rosti and top with Primula Mature Cheddar.  Garnish with spring onion and lime wedges.
  6. Serve immediately.