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Pumpkin

An accidentally vegan roasted pumpkin and brown rice salad with a Japanese twist.
EASY

Tonkatsu butternut pumpkin with cucumber, wasabi and brown rice salad

Roast, relax, repeat with this big-flavoured vegan salad featuring sticky, caramelised pumpkin.

  • 30 mins - 1 hr
  • Jessica Brook
Julia Busuttil Nishimura’s one-pan chicken with pumpkin, coriander and chickpeas.
EASY

Minimal effort, max flavour: One-pan chicken is high-reward midweek cooking

This marinade is packed full of flavour, making for a minimal-effort midweek dinner.

  • 30 mins - 1 hr
  • Julia Busuttil Nishimura
Pumpkin soup.
EASY

Adam Liaw’s game-changing secret to making an even better pumpkin soup

Master this classic soup, then experiment with different ways to put your own stamp on it.

  • 1-2 hrs
  • Adam Liaw
Serve chicken and pumpkin curry with rice, quinoa, roti or naan.
EASY

Chicken and pumpkin curry

This warm, satisfying dish could be a healthy dinner for four, or four make-ahead meals for one.

  • 30 mins - 1 hr
  • Sarah Pound
Coconut milk adds creaminess to this vibrant vegetarian curry.
EASY

Pumpkin, zucchini and green bean curry

Quick to make and loaded with vegetables, this is the sort of accidentally vegan dish everyone will enjoy.

  • < 30 mins
  • Sarah Pound
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This warming vegetarian risotto is ideal for the transition to cooler weather, made with naturally sweet roasted pumpkin.
EASY

Pumpkin risotto with rosemary and goat’s cheese

Roasting the pumpkin brings out its natural sweetness in this warming vegetarian risotto.

  • 30 mins - 1 hr
  • Jessica Brook
20-minute herby canned potatoes.

Transform canned potatoes into crispy golden spuds in 20 minutes in your air fryer

With just a few basic pantry ingredients, you can have roast potatoes, golden pumpkin, cauli cheese and more in less time than it takes to warm up the oven.

  • Samantha Milner and Dominic Milner
Spiced pumpkin loaf cake with brown-sugar cream cheese icing.

So, you’ve carved your Halloween pumpkin, now here’s 10 smashing ways to use its guts

Make the most of those pumpkin leftovers with these pies, pastas, purees and cakes that the whole crew will love.

Danielle Alvarez’s chicken, pumpkin, chickpea and rice soup with spiced chilli oil.

Chicken, pumpkin, chickpea and rice soup with spiced chilli oil

The spices in the chilli oil give this comforting whole-chicken soup a slightly different feel.

  • 2 hrs +
  • Danielle Alvarez
The optional addition of browned butter and sage results in a nutty flavour.

Roast pumpkin orzo ‘risotto’ with brown butter and sage

A creamy roast-pumpkin pasta that’s cooked like a risotto.

  • 1-2 hrs
  • Julia Busuttil Nishimura

Original URL: https://www.theage.com.au/goodfood/topic/pumpkin-l7w