14 pumpkin recipes for autumn: from soup to shakshuka

Now that autumn has arrived, pumpkin is back everywhere in the shops. Sandra Waterschoot of Leuke Recepten put together her 14 favorite pumpkin recipes on September 16, 2026, and I found the list a good source of ideas. She calls pumpkin versatile, nutritious and long-lasting.

The list starts with the classics: pumpkin soup and a curry with butternut squash, garam masala, coconut milk and lentils. Then it gets more varied: a risotto with roasted pumpkin, part of it puréed, a pumpkin lasagne with spinach, red pepper and ricotta, and pasta with roasted pumpkin, walnuts and sage. A stuffed pumpkin baked in the oven with mushrooms and chicken also sounds delicious, as does a quiche with pumpkin, spinach, pecans and goat’s cheese, and a sheet pizza with pumpkin and goat’s cheese on puff pastry. For something unexpected, there is shakshuka with pumpkin, and a mash with sage and goat’s cheese.

The tips on varieties are useful too. Butternut squash is creamy, nutty and easy to peel, which makes it Sandra’s favourite. Hokkaido has an edible skin and tastes slightly sweeter, the green kabocha is firm and works well in curries and stews, and the large orange Halloween pumpkin is edible but milder in flavour.

For pairings she suggests soft cheeses such as goat’s cheese and feta, herbs and spices such as cinnamon, cumin, nutmeg, sage, ginger, bay leaf and thyme, nuts and seeds, and something fresh such as lime, apple or yoghurt. Her own tip: keep pumpkin cubes in the freezer, ready for soup, stew, risotto and stir-fries. A nice list to round off the season.

Source: Leuke Recepten