It’s National Pumpkin Day! With Autumn in full swing and Halloween just around the corner, there isn’t a more perfect time to make the most of these delicious Autumn staples.

Pumpkins are incredibly versatile and can be used in a variety of dishes, both sweet and savoury. Whatever pumpkin treat tickles your fancy, we’ve got you covered this October. 

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Pumpkin Soup

Easily made in the Salter Electric Soup Maker, this warm and hearty soup is perfect for those cold, rainy days.

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Ingredients

1 Medium Pumpkin, peeled and chopped

1 onion, peeled and roughly chopped

2 garlic cloves, crushed

600ml vegetable stock

1 tbsp olive oil

Cream, to serve (optional)

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Method - 

Step 1: add the olive oil to the jug to prevent the ingredients from sticking, then add all the ingredients to the jug
Step 2: Stir all the ingredients together to ensure they are combined, then set the timer to 45 minutes
Step 3: After 20 minutes, press the blend button for approximately 20 seconds
Step 4: Once the soup is finished, blend again until the desired consistency is reached, add a spoonful of cream, and serve

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Roasted Pumpkin Seeds

If you are carving a pumpkin for Halloween, make sure to save the seeds, as they are a delicious snack once roasted. 

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Simply wash and dry the seeds to remove any remaining pulp, season with salt, pepper, paprika, and garlic powder, then drizzle a little oil over them and spread them out on a baking tray. Bake them in the oven for 15-20 minutes at 180 ºC, tossing them every 5 minutes for even browning. Alternatively, bake them in the air fryer for 15 minutes at 180 ºC, shaking the basket halfway through. The Salter Compact Hot Air Fryer works perfectly!

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Pumpkin Pie

Pumpkin pie is an American thanksgiving classic, so why not give this recipe a try to see if the pie lives up to the hype! We definitely think it does and love making this as a cosy Autumn dessert. 

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Ingredients

400g shortcrust pastry

420g pumpkin puree

95g granulated sugar

70g light brown sugar

3 large eggs

175ml double cream

1 tsp vanilla extract

1 ½ tsp cinnamon

½ tsp ground ginger

¼ tsp ground cloves

¼ tsp nutmeg

½ tsp salt

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Method

Step 1: Preheat the oven to 200°C

Step 2: Line a 9.5” round pan with the shortcrust pastry, The Salter Marble Collection 24cm Round Baking Pan is the perfect size. Ensuring that the crust reaches the edge of the pan, then pop the pan in the fridge while you make the filling

Step 3: Whisk the eggs and sugars together until smooth, then add the pumpkin puree, double cream, vanilla, cinnamon, ginger, cloves, nutmeg, and salt and stir until well combined

Step 4: Bake the pie for 45-55 minutes, until a skewer comes out clean, turning the pie halfway through to ensure an even bake

Step 5: Leave to cool and serve with a generous serving of whipped cream

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Creamy Pumpkin Pasta

There are few things more comforting than a warm and creamy pasta dish, and this pumpkin version is sure to impress. The pumpkin in this dish can easily be replaced with butternut squash, making it an instant favourite for the winter months. 

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Ingredients

500g pumpkin

400g rigatoni

75ml whole milk

3 tbsp tomato puree

3 tbsp mascarpone

1 onion

2 garlic cloves

40g parmesan

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Method

Step 1: Bring a pan of salted water to the boil, then add the pumpkin and cook for 10-15 minutes until tender

Step 2: Meanwhile, finely chop the onion and crush the garlic, then, in a large shallow frying pan, heat up 2 tablespoons of oil and fry the onion for 10-15 minutes, until softened and translucent, add the garlic for the final minute, then remove from the heat

Step 3: Drain the pumpkin and blend together with the milk and the onions until completely smooth, then add the mixture to the frying pan with the tomato puree and mascarpone. The Salter Cosmos 3-9n-1 Blender Set works perfectly. 

Step 4: Cook the pasta in a pan of boiling salted water for 8-11 minutes, until al dente

Step 5: Drain the pasta, saving a cup of the pasta water, then toss the pasta in the frying pan with the sauce, parmesan, and the reserved pasta water to loosen

Step 6: Season and serve with extra parmesan on top