Autumn has arrived. It is time to switch things up not just in our wardrobes but on our dinner tables too. Fresh summer dishes give way to warm, hearty meals prepared with vegetables that ripen at this time of year: cabbage, spinach, fennel, radicchio and, of course, pumpkin, the queen of autumn.
At Europrodotti we offer some ideas for discovering recipes born from the pairing of the vast world of spices and aromatic herbs with pumpkin, a fat-free, easily digestible and antioxidant-rich vegetable that is versatile enough to let you prepare a complete menu, from appetizer to dessert. That is exactly what we explain in this article.
How to choose the right pumpkin for every recipe
Have you ever made pumpkin gnocchi only to see them fall apart right after dropping them into the water? Or found the filling of pumpkin tortelli too sweet? The mistake isn't yours, but rather of recipe books, which too often list pumpkin as an ingredient without specifying the right variety to choose.
There are hundreds of pumpkin varieties worldwide, each with its own characteristics regarding sweetness, flavor, pulp texture and culinary uses. Naturally we won't provide an exhaustive list but we’ll focus on the varieties you are most likely to find at the supermarket or at your local greengrocer.
- The Halloween pumpkin, also known as the Jack-o’-lantern pumpkin and less commonly by the botanical name of Cucurbita pepo, is famous worldwide for its use as a decoration during the holiday celebrated on All Saints’ Day eve.
Its skin and pulp are easy to carve and scoop out, allowing for the creation of the characteristic grinning face that has become a symbol of Halloween.
The pulp of this pumpkin has a high water content, making it ideal for smooth soups and purées.
A useful tip: roast it briefly in the oven to dry it out and enhance its flavor, this way you can use it in risotto recipes without making them too watery. - The Marina di Chioggia pumpkin originates in the Veneto region. It can weigh between three and six kilograms and has a large, flattened shape characterized by a bumpy rind ranging in color from dark green to orange. The pulp is yellow-orange with a dry, floury texture, making it ideal for fillings and gnocchi dough. Its intense, sweet flavor is reminiscent of chestnuts.
Slow Food, the Italian organization that promotes local food and traditional cooking, lists it among the Italian varieties of greatest gastronomic value. It is rich in vitamin A, calcium, phosphorus and potassium and has a long shelf life.
In addition to using it in doughs and mixtures you can add it to vegetable soups or roast it in the oven. - The Delica pumpkin originated in Japan but is now one of the most widely cultivated varieties in Europe and North America. It has a round, slightly flattened shape and a dark green, streaked skin. Its pulp is firm and dry, with a sweet flavor reminiscent of chestnuts and hazelnuts.
It is among the most versatile varieties. Culinary uses include gnocchi, fillings for tortelli and ravioli, risottos, savory flans, savory pies, focaccia and roasted.
An interesting fact: the Delica’s skin is perfectly edible. It softens during cooking and is rich in vitamins, fiber and minerals. Once washed it can be cooked right along with the pulp. - The Violina pumpkin, also known as Butternut, has a distinctive and elongated pear shape with a light green skin. Its pulp is firm, yellow-orange in color, and has a nutty flavor.
It is excellent roasted or used in pasta sauces. The silky texture of the pulp makes it ideal for creating exceptionally smooth soups and purées. - The Mantovana pumpkin, a traditional winter pumpkin from the Italian province of Mantua, can weigh up to eight kilograms and has a roundish, slightly flattened shape, with a thick, wrinkled and green-grey skin. Its pulp is firm and fibrous, with a sweet and delicate flavor.
This variety is the essential choice for the filling of traditional Mantovana pumpkin tortelli or for making pumpkin gnocchi.
Let's prepare a complete menu featuring pumpkin, herbs and spices
Appetizer: crostini with spiced Halloween pumpkin cream, goat cheese and walnuts
The highlight of this recipe is the contrasts: the sweetness of the pumpkin, accentuated by paprika and ginger, the slightly tangy acidity of the goat cheese paired with thyme and the crunch of the walnuts.
Make sure the Halloween pumpkin is an edible variety rather than an ornamental one. If the pulp has a distinctly bitter taste, it is best not to eat it.
Ingredients for 6 people
- 500 grams of Halloween pumpkin pulp
- 12 slices of rustic bread
- 150 grams of fresh goat cheese
- 1 small onion
- 50 grams of walnut kernels
- extra virgin olive oil
- half teaspoon of sweet paprika
- a quarter teaspoon of ground ginger
- a few sprigs of fresh thyme
- black pepper
- salt
Preparation
- Cut the pumpkin pulp into cubes of approximately 3 cm and arrange them on a baking sheet lined with parchment paper. Drizzle with a tablespoon of extra virgin olive oil and a little salt.
- Roast the pumpkin in an oven preheated to 190°C (fan-assisted) or 200°C (static) for about 25–30 minutes, stirring halfway through. It should be tender and slightly dry on the surface. Roasting is particularly beneficial here as it concentrates the flavor of the pulp.
- Meanwhile, finely slice the onion and sauté it over low heat in a pan with a tablespoon of oil for about 8–10 minutes, until soft and translucent but not heavily browned.
- Transfer the roasted pumpkin to a food processor. Add the sautéed onion, paprika, ginger, a grind of black pepper and a little salt if desired.
- Blend until you have a thick and smooth cream. If it is too stiff, you can add a teaspoon of oil. If it is too watery, return it to the pan over low heat for a few minutes to let the excess moisture evaporate.
- Arrange the bread slices on a baking sheet, brush lightly with oil and toast at 200°C for 5–7 minutes, flipping them if necessary, until golden and crisp.
- Coarsely chop the walnuts. If you wish to intensify their flavor, you can toast them for 2–3 minutes in a dry pan.
- Spread a layer of the pumpkin cream, while still warm, onto each crostino. Add a few crumbles of fresh goat cheese, the chopped walnuts and a few thyme leaves.
- If you like, finish with a grinding of black pepper and a very light drizzle of extra virgin olive oil.
First course: Mantovana pumpkin tortelli with butter and sage
Using Mantovana pumpkin for this dish is practically a must: its dry, firm and flavorful pulp is, in fact, perfect for fillings.
The mostarda and amaretti should not make the filling overly sweet. The flavor of the pumpkin must remain distinct; the Parmigiano should provide the right level of savoriness, the amaretti a subtle bitter, almond-like note, and the mostarda that characteristic sweet-and-spicy finish. The nutmeg, meanwhile, should remain a background aroma.
Ingredients for 6 people
For the fresh pasta
- 500 grams of "00" flour
- 5 medium eggs
- a pinch of salt
For the filling
- 600 grams Mantovana pumpkin pulp
- 80 grams dry amaretti cookies
- 80 grams Mantua-style mostarda (candied fruit mustard), preferably quince
- 100 grams grated Parmigiano Reggiano
- a quarter teaspoon nutmeg
- salt
For the condiment
- 100 grams of butter
- 10–12 sage leaves
- Approximately 60 grams of grated Parmigiano Reggiano
Preparation
- Cut the pumpkin into pieces, remove the seeds and fibrous strands and arrange them on a baking sheet lined with parchment paper. Roast at 190°C (static oven) or 180°C (fan-assisted oven) for about 35–45 minutes, until the pulp is tender. Let it cool slightly, remove the skin, and mash the pulp with a fork. Weigh 600 grams.
- Prepare the filling. Finely crumble the amaretti cookies and finely chop the mostarda along with a small amount of its syrup. Mix this combination with the pumpkin purée.
- Add the Parmigiano Reggiano and nutmeg. Taste before adding salt, as the Parmigiano and mostarda already provide plenty of savoriness. The mixture should be soft but firm, not watery.
- Cover the filling and let it rest in the refrigerator for several hours or even overnight. Resting allows the spices and flavors to meld and makes the mixture easier to work with.
- Prepare the pasta. Mound the flour into a heap and make a well in the center, crack the eggs into the well and add a pinch of salt. Knead for about 10 minutes until the dough is smooth and elastic. Wrap it and let it rest for at least 30 minutes.
- Roll the dough out into thin sheets using a rolling pin or a pasta machine.
- Arrange small mounds of filling, about a generous teaspoon each, on the pasta sheet, spacing them well apart.
- Cover with another sheet of pasta or fold the dough over, gently pressing out any air from around the filling. Seal the edges firmly and cut out square tortelli, approximately 5–6 cm on each side.
- Bring a large pot of salted water to a boil and cook the tortelli for about 3–5 minutes, depending on the thickness of the fresh pasta.
- Meanwhile, melt the butter in a pan with the sage leaves. Heat gently until fragrant, taking care not to let the butter burn.
- Gently drain the tortelli and season them with the sage butter, finishing with grated Parmigiano Reggiano.
Main course: oven-baked stuffed Delica pumpkin with sausage, mushrooms and cheese
One advantage of the Delica pumpkin is that its skin becomes tender when cooked and is edible. In this recipe, however, it primarily serves as a small and natural vessel. The contrast between the pumpkin’s sweetness, reminiscent of chestnuts, the savoriness of the sausage and Parmigiano and the spicy notes of pepper and nutmeg makes this main course aromatic and flavorful.
Ingredients for 6 people
- 3 small Delica pumpkins, approximately 500–600 grams each
- 350 grams sausage
- 300 grams button mushrooms or mixed mushrooms
- 1 medium onion
- 80 grams grated Parmigiano Reggiano
- 2 tablespoons chopped fresh parsley
- 3 tablespoons extra virgin olive oil
- a quarter teaspoon nutmeg
- freshly ground black pepper
- salt
- 30 grams breadcrumbs, optional, for the topping
Preparation
- Thoroughly wash the Delica pumpkins, cut them in half and remove the seeds and fibrous strands. Place them cut side down on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 190°C (static/conventional) or 180°C (fan-assisted) for about 20–25 minutes. The pulp should soften, but the pumpkins must retain enough structure to be stuffed.
- Meanwhile clean the mushrooms and slice or chop them into small pieces. Finely chop the onion.
- Heat the extra virgin olive oil in a pan and sauté the onion for a few minutes. Add the sausage removed from its casing and crumbled and brown it for 5–6 minutes.
- Add the mushrooms and continue cooking for another 7–10 minutes, until they have released most of their moisture. Season with black pepper and, if necessary, a little salt.
- Remove the pumpkin halves from the oven and let them cool slightly. Gently scoop out some of the pulp with a spoon, leaving a layer about one centimeter thick attached to the skin so that each half retains its shape.
- Roughly mash the scooped-out pulp and combine it with the sausage and mushroom mixture. Add about 60 grams of Parmigiano, the parsley and the nutmeg. Mix until you have a uniform filling.
- Distribute the filling into the pumpkin halves. Sprinkle the tops with the remaining Parmigiano and, if you prefer a more pronounced crust, a little breadcrumbs.
- Return the pumpkin to the oven at 200°C (static/conventional) or 190°C (fan-assisted) for about 15–20 minutes, until the filling is piping hot and the tops are golden brown. For a more intense gratin finish, you can use the grill for the last 2–3 minutes.
- Let rest for a few minutes before serving the Delica halves directly in their skins.
Side dish: roasted Marina di Chioggia pumpkin with rosemary, paprika and black pepper
For oven-baked recipes choose the Marina di Chioggia variety as its firm pulp holds up very well to this cooking method. Pairing it with rosemary, paprika and black pepper creates an aromatic contrast that cuts through its natural sweetness.
Note: this side dish pairs well with meat dishes, cheeses and vegetarian dishes.
Ingredients for 6 people
- 1 kg Marina di Chioggia pumpkin pulp
- 4 tablespoons extra virgin olive oil
- 2 sprigs of rosemary
- 1 generous teaspoon sweet paprika
- half teaspoon ground black pepper
- 1 level teaspoon salt
- balsamic vinegar or honey, both optional
Preparation
- Peel the pumpkin, remove the seeds and fibrous strands and cut the pulp into 3-centimeter cubes.
- Place the pumpkin pieces in a bowl and add the extra virgin olive oil, paprika, black pepper, salt and coarsely chopped rosemary needles.
- Toss everything together until the pumpkin pieces are evenly coated with the seasoning.
- Spread the pumpkin out on a baking sheet lined with parchment paper, arranging the pieces in a single layer with some space between them. This ensures each piece roasts properly rather than steaming in its own juices.
- Roast in an oven preheated to 200°C (fan-assisted) or 210°C (static) for about 30–40 minutes. Gently turn the pieces halfway through cooking to ensure even browning.
- Pierce the pumpkin with a fork. It is ready when the inside is tender and the edges are lightly browned and caramelized.
- Serve hot, optionally drizzled with a few drops of balsamic vinegar or a very light touch of honey.
Dessert: spiced Violina pumpkin cake
The Violina pumpkin has a sweet, soft and creamy pulp that makes it ideal for desserts. The blend of cinnamon, ginger, nutmeg and cloves works in precise synergy to enhance, balance and structure its sweetness.
Ingredients for 6 people
- 500 grams Violina pumpkin pulp
- 220 grams "00" flour
- 150 grams sugar
- 2 eggs
- 80 grams butter
- 8 grams baking powder
- 1 teaspoon cinnamon
- half teaspoon ground ginger
- a quarter teaspoon nutmeg
- a pinch of ground cloves
- grated zest of an untreated orange
- a pinch of salt
- powdered sugar for decoration, optional
Preparation
- Cut the pumpkin into cubes and roast for 30 minutes in a fan-assisted oven at 180°C or a conventional oven at 190°C. It is ready when a fork pierces the pulp without resistance.
- Mash the pumpkin with a fork until you have a smooth, lump-free purée.
- Melt the butter and let it cool slightly. In a bowl, beat the eggs with sugar until the mixture is smooth and slightly frothy. Add the melted butter and pumpkin purée, then mix until combined.
- Separately prepare a spice blend using cinnamon, ginger, nutmeg, cloves and orange zest.
- Add the spice blend to the batter and mix again.
- Pour the batter into a cake pan that has been buttered and floured, or lined with parchment paper.
- Bake at 180°C (conventional) or 170°C (fan-assisted) for about 40 minutes. Check for doneness by inserting a toothpick into the center: it should come out clean, without raw batter attached, although the cake should remain slightly moist.
- If desired dust with powdered sugar before serving.
Pumpkin was long considered a humble food but today it is making its way into everyday diets thanks to the many qualities finally being recognized: its exceptionally high nutritional value, its versatility in cooking and its affordability.
Bring it to your own table, either by following the recipes suggested by Europrodotti or by creating new ones, guided by your imagination and the magic of the flavors and aromas of spices.