Fall 2024 Recipes: What to Cook with Seasonal Ingredients

As autumn arrives, homes and restaurants fill with dishes made from fresh, seasonal ingredients, and pumpkin becomes one of the star components. Thanks to its versatility and rich flavor, pumpkin is perfect for a variety of culinary creations, from creamy soups to pies.

In this article, we’ve gathered some delicious recipes using seasonal ingredients to help you experience the true flavors of this fall.

Pumpkin Soup

Aromatic pumpkin soup is the perfect dish for chilly autumn days. Not only does it warm you up, but it also creates a cozy autumn ambiance with its rich, warm flavors and creamy texture. Fall is harvest time for pumpkins, so pumpkin-based dishes are indispensable during this season.

Ingredients

• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 garlic cloves
• 1 bay leaf
• 25g butter
• 2 tbsp olive oil
• 1 medium pumpkin (prepared weight about 850g), seeded and roughly chopped
• 1 medium starchy potato, roughly chopped
• 1 liter of vegetable or chicken broth (you may need a bit more)
• 100 ml heavy cream (over 30% fat)
• 3 tbsp pumpkin seeds
• Salt and freshly ground black pepper

Instructions

1. Heat the butter and half the olive oil in a large pot. Add the chopped onion, carrot, garlic, and bay leaf. Sauté over medium heat for about 10 minutes until the vegetables soften without browning.

2. Add the pumpkin and potato, stir, and cook for another 2-3 minutes. Pour in the broth, season well, and bring to a boil. Once boiling, reduce the heat to a low simmer, cover the pot halfway, and cook for about 40 minutes until the vegetables are very tender.

3. Remove the bay leaf and blend the soup until smooth. If the consistency is too thick, add the cream and a bit more broth. Taste and adjust seasoning with salt and pepper if needed.

4. Meanwhile, heat the remaining olive oil in a pan over medium heat, add the pumpkin seeds, and quickly toast them until they float to the surface. Remove from heat.

5. Serve the soup in bowls, garnished with cream and toasted pumpkin seeds for added aroma and texture.

Creamy Pumpkin Pasta

Pasta in a creamy pumpkin sauce is a quick and elegant dish. You can cook it in just 15 minutes if you have ready-made pumpkin puree. If not, no worries—a fresh pumpkin will work just fine.

The creamy sauce made with pumpkin, cream, and cheese perfectly coats the pasta, creating a rich and satisfying flavor. Make the most of autumn’s pumpkins—their flesh, combined with mascarpone and Parmesan, transforms into a silky sauce.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 500g pumpkin or pattypan squash, peeled and cut into roughly 3 cm cubes
• 50-100 ml whole milk
• 2 tbsp tomato puree
• 2 tbsp mascarpone
• 350g pasta (tagliatelle, fettuccine, or pappardelle work well)
• 40g grated Parmesan or vegetarian alternative, plus extra for serving

Instructions

1. In a large, shallow pot or skillet, heat the oil over medium-low heat and sauté the onion with a pinch of salt for 10-15 minutes until soft and translucent. Add the garlic and cook for another minute. Remove from heat and let cool slightly.
2. Meanwhile, boil the pumpkin in a pot of salted boiling water for 10-15 minutes until tender (test with a knife). Drain, transfer to a blender, and blend with 50 ml of milk and the cooked onion until smooth.
3. Gradually add more milk until the mixture is thick enough to coat the back of a spoon (you may not need all the milk). Transfer the mixture to a large skillet, add tomato puree and mascarpone, and bring to a simmer over low heat.
4. Cook the pasta in a large pot of boiling salted water according to the package instructions. Drain, reserving a cup (50-100 ml) of the pasta water.
5. Toss the pasta with the pumpkin sauce, Parmesan, and a bit of the reserved pasta water to achieve the desired consistency. Season to taste and top with extra Parmesan.

Apple, Cheese, & Potato Pie

This apple pie with potatoes, cheese, and onions is a delightful treat for fans of unique flavor combinations. The addition of mustard and thyme adds a zesty kick, while the balance of sweet and savory notes creates a true culinary masterpiece. Simple to prepare, this pie will impress you and your loved ones with its rich taste and aroma.

Ingredients

• For the filling:
  • 30g salted butter
  • 1 tbsp vegetable oil
  • 2 large onions, halved and finely chopped
  • ½ bunch thyme, leaves picked
  • 30g flour
  • 500ml vegetable stock
  • 1 tbsp whole grain mustard
  • 1 tbsp white wine vinegar
  • 450g potatoes, cut into 2-3 cm pieces
  • 3 apples, peeled, cored, and cut into 1-2 cm pieces
  • 150g grated cheddar
• For the dough:
  • 300g plain flour, plus extra for dusting
  • 70g grated cheddar
  • 150g cold butter, cubed
  • 1 egg, beaten

Instructions

1. Bake for 50 minutes, covering with foil if the top browns too quickly. Let the pie cool for at least 10 minutes before serving.

2. In a large bowl, combine the flour, grated cheese, and a pinch of salt. Add the cubed butter and rub it in with your fingers until it resembles crumbs. Gradually add 4-5 tablespoons of cold water to form a dough. Wrap in cling film and chill for 30 minutes.

3. In a medium saucepan, melt the butter over medium heat. Add the oil and chopped onions and cook for 10-15 minutes until golden. Stir in thyme and cook for another minute. Mix in the flour and gradually pour in the stock to avoid lumps. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally. Add mustard and vinegar at the end.

4. Boil the potatoes in a large pot of cold water. Bring to a boil and cook for 4-5 minutes until just tender but not falling apart. Drain and add to the sauce. Stir in the apples, grated cheddar, and seasonings. Preheat the oven to 200°C (180°C fan or gas 6).

5. Pour the filling into a 28 cm oval baking dish. Roll out the dough on a floured surface to the thickness of a coin. Cut into 1 cm strips. Lay half of the strips horizontally over the filling, leaving small gaps, then weave the remaining strips vertically. Cut any extra dough into shapes like flowers or leaves for decoration, place them on top, and brush with beaten egg.

Bake for 50 minutes – cover with foil if necessary if the top starts to brown too quickly. Let the cake cool for at least 10 minutes before serving.

Pumpkin Spice Muffins

Enjoy the flavors of autumn with these delicious pumpkin spice muffins filled with warm, spicy aromas. This baked treat is perfect for cozy autumn gatherings.

Ingredients

For the batter:

• 140g softened butter
• 120g golden caster sugar
• 2 eggs
• 1 tsp vanilla extract
• 140g self-rising flour
• 2 tbsp pumpkin spice mix (or make your own)
• 2-3 tbsp milk, plus extra for the frosting if needed

For the frosting:

• 100g softened butter
• 100g sifted icing sugar
• ½ tbsp pumpkin spice mix
• 200g full-fat cream cheese

Instructions

1. Pipe or spread the frosting onto the cooled muffins. For added flair, sprinkle with extra pumpkin spice.

2. Preheat the oven to 180°C. Line a 12-cup muffin tin with paper liners. Cream the butter and sugar with an electric mixer until light. Gradually add eggs and vanilla, mixing well.

3. Gently fold in flour and pumpkin spices, then add milk to achieve a smooth consistency. Divide the batter among the liners, filling each about two-thirds full. Bake for 12-15 minutes until muffins are springy and lightly golden. Cool in the tin for 5 minutes, then transfer to a rack to cool completely.

4. In a mixer, beat the butter, icing sugar, and pumpkin spice until smooth and pale, about 1-2 minutes. Add the cream cheese and continue beating for 3-4 minutes until the frosting thickens.

Smoky Pumpkin Chili

Smoky pumpkin chili is a deliciously hearty dish with rich pumpkin flavor, complemented by sweet garlic and spices. Adding dark chocolate gives this chili an extra depth, making it perfect for an autumn lunch or dinner.

Ingredients

• 600g pumpkin
• 3 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp smoked paprika
• 1 large red onion, chopped
• 2 bell peppers (any color), chopped
• 3 garlic cloves, minced
• 1 tbsp tomato puree
• 2 tsp chipotle paste
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• A pinch of chili flakes
• 400g canned diced tomatoes
• 50g dried green lentils
• 1 vegetable or chicken stock cube
• 1 tbsp light or dark brown sugar
• 1 tbsp red wine vinegar
• 400g canned pinto beans, drained and rinsed
• 400g canned black beans, drained and rinsed
• 2 squares dark chocolate

Instructions

1. Add the roasted pumpkin, beans, and chocolate. Simmer for an additional 5 minutes until the beans are heated through. Serve with rice or baked potatoes, garnished with roasted pumpkin seeds and toppings such as sour cream, cilantro, chili slices, hot sauce, cheese, tortilla chips, and lime wedges.

2. Preheat the oven to 200°C. Clean the pumpkin, remove seeds and fibers (reserve seeds if desired), and cut into large chunks. Place on a baking tray, drizzle with 1 tbsp oil, and season with salt. Roast for 45 minutes, stirring occasionally.

3. Rinse pumpkin seeds, remove remaining fibers, then pat dry. Place on a baking tray, drizzle with oil, and season with 1 tsp each of cumin, coriander, and paprika, along with salt and pepper. Roast with the pumpkin for the final 10 minutes until crispy.

4. In a large pot, heat the remaining oil over medium heat and sauté the onion for 5 minutes until soft. Add peppers and garlic, cook for a few more minutes. Stir in tomato puree, chipotle paste, remaining spices, oregano, chili flakes, diced tomatoes, lentils, stock cube, sugar, vinegar, and half a can of water. Season well, cover, and simmer for 30 minutes, stirring occasionally.

Baked Hake with Pumpkin Purée and Bechamel Sauce by Yevhen Klopotenko

In this unique dish, fish pieces are baked under a delicate bechamel sauce and served atop a soft bed of pumpkin purée. In the end, you get a meal with a beautifully golden crust and incredibly tender texture inside. The combination of baked fish with sweet pumpkin creates a delightful experience that will pleasantly surprise you and your guests.

Ingredients

• For the Hake:
  • 500g frozen hake (or 380-400g thawed)
  • 500ml milk
  • ⅓ tsp mixed spices
  • 50g butter
  • 50g wheat flour
  • ⅓ tsp salt
  • 100g hard cheese, grated
  • 1 tbsp oil
• For the Pumpkin Purée:
  • 1.2kg pumpkin
  • 1.5 tsp salt
  • 120g oil
  • 100g butter

Instructions

1. Thaw 500g of hake in advance. Peel and cut the pumpkin into large pieces. Place them in a baking dish, sprinkle with 1.5 tsp salt, and drizzle with 120g oil. Cover the dish with foil and bake in a preheated oven at 180°C for about an hour until the pumpkin is tender.
2. In a heavy-bottomed saucepan, melt 50g butter and add 50g flour. Cook for 2-3 minutes while stirring. Gradually add 500ml milk (room temperature preferred), stirring constantly with a whisk.
3. Stir until the sauce thickens, about 3.5-4 minutes. Add ⅓ tsp salt and spices while cooking. When the sauce reaches the desired consistency, remove from heat and let cool to room temperature.
4. Cut the thawed hake into even-sized pieces, around 70-80g each.
5. In a 23×29 cm baking dish, spread a 1 cm thick layer of bechamel sauce on the bottom. Arrange the fish pieces on top and cover with another layer of sauce, smoothing it with a spatula. Sprinkle with 100g grated cheese.
6. Bake in a preheated oven at 180°C for 15-20 minutes until the cheese is golden and appetizing.
7. Once the pumpkin is baked, blend until smooth. Add 100g butter and mix until creamy.
8. Use a cooking ring or knife to portion the baked hake and place it on a “bed” of pumpkin purée. Garnish with colorful oil for an elegant finish.

Roasted Pumpkin Salad

This roasted pumpkin salad is an elegant side dish that perfectly complements any meal. Combined with grilled pear slices, this salad with a buttery squash base becomes a standout element on a festive vegetarian plate, offering rich flavor and texture.

Ingredients

• ½ large squash or culinary pumpkin, peeled and seeded
• 2 tbsp olive oil
• 1 tsp dried thyme
• 3 garlic cloves, minced
• 150g young spinach leaves or similar salad greens (e.g., beet greens)
• 50g pumpkin seeds
• Salt and freshly ground black pepper
• For the Dressing:
  • 2 tbsp olive oil
  • 1 tbsp sherry vinegar
  • ½ tsp liquid honey
  • ½ tsp whole-grain mustard

Instructions

1. Preheat the oven to 200°C.
2. Cut the pumpkin flesh into small cubes and place in a baking dish. Add olive oil, thyme, and minced garlic, season with salt and pepper.
3. Roast for 30 minutes until the pumpkin is soft and golden on the edges. Allow to cool slightly.
4. In a large bowl, mix the dressing ingredients.
5. Add the salad greens to the dressing, season with salt and pepper, and gently toss. Transfer to a serving plate.
6. Mix the roasted pumpkin in the same bowl to absorb the remaining dressing, then arrange on top of the salad greens. Sprinkle with pumpkin seeds before serving.

Pumpkin Rice

Pumpkin rice is a delicious Caribbean-inspired dish that combines rice, vegetables, and pigeon peas cooked in one pot with coconut milk. Like biryani, this dish is rich in color, flavor, and texture. Adding pumpkin enhances its taste and provides vibrant brightness to the rice.

Ingredients

• 300g basmati rice
• 1 tbsp vegetable or canola oil
• 1 tbsp dark brown sugar
• 2-3 garlic cloves
• 1 onion, finely chopped
• 1 tsp grated ginger
• 1 can pigeon peas (or black beans or red beans), drained
• 200g pumpkin or seasonal patty pans, peeled and cubed
• 2 carrots, peeled and cubed
• 2 okras, sliced
• 150g baby spinach
• 250ml coconut milk
• A few sprigs of thyme
• 1 Scotch bonnet chili, finely chopped
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 15g coriander, roughly chopped

Instructions

1. Rinse the rice thoroughly in cold water, then drain.
2. Heat the oil over low heat in a pan and add the sugar, cooking until it begins to caramelize. When the sugar starts bubbling, add the chopped garlic, onion, and ginger.
3. Add the drained peas, pumpkin, carrots, okra, and spinach. Stir well to prevent the vegetables from sticking.
4. When the spinach begins to wilt, pour in 250ml water and the coconut milk. Add thyme sprigs and chili, and increase the heat to medium, bringing to a gentle boil.
5. Season with salt and pepper, then add the rice. Mix well to combine all ingredients and distribute the vegetables evenly.
6. Reduce the heat to low, cover, and simmer for about 20 minutes until all the liquid has evaporated.
7. Turn off the heat and let the pan sit, covered, for another 20 minutes to let the rice finish cooking in the steam.
8. Before serving, sprinkle with chopped coriander.

Sticky Pumpkin and Sweet Potato Bake

Looking for a simple yet nutritious family dinner or supper? Try this easy roasted vegetable mix with spiced chunks of pumpkin and sweet potato, red onion, and pepper. Top it off with watercress and crunchy pumpkin seeds for a special touch.

Ingredients

• For Roasting:
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp honey
  • 2 garlic cloves, crushed
  • 2 tsp cumin seeds
  • 1 tsp smoked paprika
  • ½ small pumpkin or 1 small squash (about 600g), cut into 3 cm pieces, seeds reserved
  • 2 sweet potatoes, cut into 3 cm pieces
  • 2 red peppers, seeded and cut into thick slices
  • 2 red onions, cut into thick wedges
  • Salt and freshly ground black pepper
• For Crunchy Pumpkin Seeds:
  • Reserved pumpkin seeds, rinsed and dried
  • 1 tsp olive oil
  • A pinch of smoked paprika
• For Serving:
  • 100g watercress or arugula
  • 250g natural yogurt
  • 1-2 tbsp sriracha

Instructions

1. Preheat the oven to 200°C (or gas mark 6).
2. In a large bowl, mix the olive oil, vinegar, honey, crushed garlic, and spices until well combined. Add the chopped vegetables, season with a pinch of salt and pepper, and toss thoroughly. Spread the mixture onto a large baking tray in a single layer. Roast for 50 minutes, shaking and stirring the vegetables halfway through.
3. While the vegetables roast, prepare the crispy pumpkin seeds. Toss them with olive oil and a pinch of salt, then spread on a baking sheet lined with parchment or a non-stick surface. Bake alongside the vegetables for 20 minutes until crispy. Sprinkle it with smoked paprika for extra flavor and let cool.
4. Once the vegetables are done, remove them from the oven and add the watercress. Mix yogurt with sriracha and drizzle over the roasted vegetables. Garnish with the crispy pumpkin seeds before serving.

Roasted Pumpkin Seeds

Our final seasonal vegetable recipe is the simplest: roasted pumpkin seeds. This healthy snack is packed with immune-boosting benefits.

Ingredients

• 1 large pumpkin (or other pumpkin or pattypan squash)
• 1 tbsp vegetable oil
• ½ tsp salt or 1-2 tsp of your favorite seasoning mix (such as Cajun, BBQ, or fajita)

Instructions

1. Use a small, sharp knife to cut off the top of the pumpkin, then scoop out the seeds and pulp into a bowl. Separate as much of the pulp as possible and transfer the seeds to a colander, discarding the pulp.
2. Preheat the oven to 200°C.
3. Thoroughly rinse the seeds to remove any remaining pumpkin fibers. (Pumpkins can be sticky, so it’s helpful to rinse a few times.) Drain the seeds, spread them on a clean kitchen towel, and pat them dry.
4. Place the seeds on a large baking tray (use two trays if needed for even spacing) and drizzle with oil. Sprinkle with salt or your chosen seasoning mix and toss to coat evenly.
5. Roast in the oven for 15-20 minutes, turning occasionally, until golden brown and crispy. Allow to cool on the tray before transferring to a bowl. The seeds will become even crunchier as they cool, so don’t rush!