Tag: pumpkin

10 Pumpkin recipes to inspire your Thanksgiving table


Thanksgiving calls for pumpkin on the table, lots of pumpkin! Since winter squash is so versatile, I wouldn’t mind having a festive meal dedicated to these gorgeous beauties in orange, green, and golden yellow. Nibbles, soup, main, and dessert – I’d be up for a pumpkin celebration.

When it comes to the main course, we have two options, we can either go vegetarian and in this case I strongly recommend the Pumpkin Crespelle with Ricotta and Sage – although the Pumpkin Gnocchi wouldn’t be a bad choice either. However, if you need some meat on your plate, I’ll share my suggestions with you tomorrow. But we can already start thinking about the sides and there’s a universe of options. Gnocchi always work, there’s no doubt that their spongy softness is perfect to soak up the juices of a roast, or you can go for maple orange pumpkin with sage and walnuts from my tartine recipe below (without the bread); pumpkin, stilton, and rosemary is also a very pleasant combination (taken from another sandwich recipe below). Roast it, cook it, sauté the squash – thinly sliced – in a pan (like in the Hokkaido Pumpkin Spaghetti), or bake a soufflé. If you want to keep the crowd entertained while you’re cooking, serve the Pumpkin Pesto, Date, and Chèvre Sandwich and everybody will be happy.

(Click on the titles to get to my recipes)

Pumpkin Crespelle with Ricotta and Sage:

Pumpkin Crespelle


Pumpkin Pesto, Date and Ripe Chèvre Sandwich:

Pumpkin Pesto Date Sandwich


Pumpkin and Sweet Potato Soup with Chèvre:



Pumpkin Taleggio Quiche with Crisp Sage:



Hokkaido Pumpkin Spaghetti:

Pumpkin Spaghetti


Maple Syrup and Orange Pumpkin Tartine with crisp Sage and Walnuts:

Maple Syrup Orange Pumpkin Tartine


Pumpkin Gnocchi with Walnut Pesto:



A Bun with Butternut Squash, Stilton and Rosemary:



Pumpkin Pie with Coriander Caramel:



Pumpkin and Ginger Brack:

Pumpkin Ginger Brack

Maltese Minestrone with Tyrolean Crêpes Frittaten

Maltese Minestrone with Tyrolean Crêpes Frittaten

This dish combines the two culinary worlds which influence my kitchen activities the most, Malta’s Mediterranean cuisine and Tyrol’s cosy comfort food. I cooked a warming minestrone the way I know it from my Maltese granny Edith, with lots of pumpkin, zucchini (qarabaghli in Maltese) and kohlrabi. This soup can take the most varied collection of vegetables so I also added some cauliflower, celery stalk, potatoes and carrots. It’s a deliciously sweet broth of all the strengthening  fruits of the season, and once the vegetables are chopped, it only takes 15 minutes !

Whenever I sit in Edith’s kitchen in Msida enjoying this comforting soul food, she sprinkles freshly grated parmesan over the steaming dish, but here in the North, I wanted to add something richer to satisfy our strong appetite. In the cold season, I’m a big fan of saturating additions to light and healthy soups, Tyrolean frittaten, called Flaedle in the Swabian region in southern Germany, are one of my first choices. They are made of thin crêpes refined with chives, rolled up in a tight wrap and cut into slim strips. Frittaten look like pancake snails and turn a minestrone into a special treat, the eggy pastry adds a hearty feel to this meal which I absolutely love about wintery soups!

Maltese Minestrone with Tyrolean Crêpes Frittaten


Maltese Minestrone with Tyrolean Crêpes Frittaten

Maltese Minestrone with Tyrolean Crêpes Frittaten

For 4-6 people you need

For the frittaten

plain flour, sieved, 70g / 2.5 ounces
salt 1/8 teaspoon
organic egg, beaten, 1
milk 120ml / 4 ounces
chives, snipped 3 tablespoons
butter, to fry the crêpes

Mix the flour, salt, egg and milk to a smooth dough (with an electric mixer) and let it sit for 15 minutes before you mix in the chives.

In a non-stick pan, heat a teaspoon of butter. Pour in a ladle of the dough, holding the pan in your hand and turning it so that the dough spreads evenly and very thinly. The temperature should be on medium-high as the crêpes won’t need more than 1 minute on each side once the heat is set right. When the crêpe is golden on both sides take it out and continue with the remaining dough. Always heat a teaspoon of butter before you add new dough to the pan. Roll up each crêpe very tightly and cut into thin strips (snails).


For the minestrone

medium sized onion, chopped, 1
cauliflower, cut into small pieces, 160g / 5.5 ounces
butternut squash, peeled, cut into small cubes, 160g / 5.5 ounces
zucchini, cut into small cubes, 160g / 5.5 ounces
kohlrabi, peeled, cut into small cubes, 50g / 2 ounces
carrot, peeled, cut into small cubes, 80g / 3 ounces
potato, peeled, cut into small cubes, 100g / 3.5 ounces
celery stalk, cut into small cubes, 1
medium sized tomato, cut into small cubes, 1
broth, hot, 1.5l / 3 pints
garlic, crushed, 2 cloves
bay leaf 1
spring onion, thinly sliced, 2
salt and pepper
olive oil

In a large pot, heat a splash of olive oil and fry the onion for a few minutes on medium heat until golden and soft. Stir in the garlic and cook for 1 minute. Add a little more oil and the chopped vegetables (apart from the spring onions), stir and cook for 1-2 minutes. Add the hot broth and the bay leaf, season with salt and pepper and cook for 15 – 20 minutes. Stir in the spring onion, season to taste and serve with the frittaten.

Maltese Minestrone with Tyrolean Crêpes Frittaten


Maltese Minestrone with Tyrolean Crêpes Frittaten


Maltese Minestrone with Tyrolean Crêpes Frittaten


Maltese Minestrone with Tyrolean Crêpes Frittaten


Maltese Minestrone with Tyrolean Crêpes Frittaten

Crispy Latke with Curry and Orange Cream

Pumpkin Hash Brown

It’s been a beautiful January morning. Blue sky, the air is crisp and clean and much to my surprise glowing with sunshine! I went to the park to enjoy the first sunny morning in 2014 and it felt like spring. This calls for a celebration, something equally warming and shiny on my plate: fried golden latke. I make mine with Hokkaido pumpkin and potatoes, a home made curry mixture and an orange, cinnamon flavoured cream.

At this time of the year, I often cook with my own curry mixtures. I guess it’s the cold, my body appreciates warming spices like cayenne and turmeric. For my pumpkin – potato mixture, I prepare a curry mixture that is not too hot, despite the inclusion of cayenne. I want strong flavours, but more on the sweet side, like cinnamon, cardamom and cloves. The cream gives a lighter feel to this meal, its milky sourness is a refreshing counterpoint to the fried latkes, the orange zest and spices reinforce it.

Pumpkin Hash Brown

Spicy Pumpkin and Potato Latke with an Orange Cream

I use around 600g / 21 ounces peeled potatoes and 400g / 14 ounces pumpkin for my latke mixture which is enough for 3 – 4 people:

For the latke

Hokkaido pumpkin (or any other pumpkin), grated, 400g / 14 ounces
(with peel, just scoop out the seeds and fibre)
potatoes, peeled, grated, 600g / 21 ounces
onion, peeled, grated, 2
plain flour 12 tablespoons plus more for mixing
organic eggs 3
salt 3 teaspoons
vegetable oil for frying

for the curry mixture (for the latke)
cayenne pepper, ground, 1/4 teaspoon
coriander seeds, ground, 1/2 teaspoon
black pepper, ground, 1/2 teaspoon
turmeric, ground, 1/2 teaspoon
cumin, ground, 1/4 teaspoon
cardamom, ground, 1/4 teaspoon
cinnamon, ground, 1/4 teaspoon
3 cloves, ground in a mortar

 For the cream

cream cheese 150g / 5 ounces
heavy cream 4 tablespoons
plain yoghurt 4 tablespoons
orange zest 3 teaspoons
a pinch of salt
a pinch of cayenne pepper (ground)
a pinch of cinnamon (ground)
a pinch of cardamom (ground)

Mix all the ingredients for the cream and season to taste.

Squeeze out the grated potatoes, pumpkin and onions and dry between kitchen paper (in batches) until you get most of the liquid out. Mix all the ingredients for the latke, add more flour if the mixture is too moist.

Heat a good amount of oil in a large cast iron pan. Form pancake shaped latkes and fry them in the hot oil, 1-1 1/2 minutes on each side or until golden brown. Take down the heat if they get too dark. When the latke is done, remove excess oil with kitchen paper and keep in a warm oven until you finish your last batch. Serve together with the cream.

A Gnocchi Treat with Pumpkin and Nuts

Pumpkin Gnocchi with Walnut Pesto

I love Hokkaido pumpkin, in fact I always buy too many of them. They look stunning, their curvy shape and bright orange colour – I can’t resist! Whenever I see a nice one I have to buy it and end up with far too many pumpkins in my kitchen. I have two on my kitchen table right now – perfect candidates to mix into tonight’s Gnocchi dough!

Usually, I make potato Gnocchi with blue cheese sauce or sage butter, but today it’s pumpkin Gnocchi with walnut pesto. They are absolutely delicious and easy to prepare. The most important trick is: never mix the flour with the warm pumpkin and potatoes! The mixture must be cold, that way the Gnocchi will keep their shape and have the right, firm texture.

This recipe has been featured on Food52 Halfway To Dinner!

Pumpkin Gnocchi


Pumpkin Gnocchi

Pumpkin Gnocchi with Walnut Pesto

There are two important rules for Gnocchi making:

1. First, you make the pre-dough with the pumpkin, potatoes, butter and egg yolks which has to cool completely before you mix in the flour, otherwise the Gnocchi will turn out too soft.

2. Mix more flour into your Gnocchi mixture if it’s too sticky. If the dough is too soft, the Gnocchi won’t stay in shape.


For 4 people you need

For the walnut pesto

walnuts 100g / 3.5 ounces plus more for the topping
parsley, chopped, 3 tablespoons
olive oil 110ml / 0.5 cub, plus more to taste (enough to give the pesto a smooth but thick texture)
salt and pepper

Mix all the ingredients in a blender and season with salt and pepper to a taste. Add more olive oil if the mixture is too thick.


For the Gnocchi

pumpkin, seeds and fibres scooped out, cut into 2.5cm / 1″ cubes, 600g / 21 ounces
(I like to use Hokkaido pumpkin with skin, or peeled butternut or Musquée de Provence)
potatoes, peeled, cut into 2.5cm / 1″ cubes, 200g / 7 ounces
organic egg yolks 2
butter 2 tablespoons
plain flour 280g / 10 ounces
salt 3 teaspoons
nutmeg, grated

Cook the pumpkin and potatoes in lots of salted water until soft (for about 15 minutes). When they are done, take them out with a slotted ladle and drain them (gently push with a spoon and make sure that no more water comes out). Press the drained potatoes and pumpkin through a potato ricer, take any water out that might come out with pressing.

Mix the warm pumpkin/ potatoes with the butter and egg yolks and put in a cool place (or in the fridge) until the mixture is completely cool.

In a large pot, bring lots of salted water to the boil.

With a spoon, mix the cold potato/ pumpkin mixture with the flour, salt, nutmeg and pepper until combined. If the texture is too sticky and not firm, mix more flour in.

Dust your hands with flour and roll the dough into a sausage shape (about 1cm / 0.5″ thick) on a well floured working surface (in batches). Cut off Gnocchi of 2.5cm / 1″ length and put them on a well floured baking sheet.

Cook the Gnocchi in the water in batches on medium heat (simmering). When they start to come up and float on the surface take them out with a slotted ladle and drain them. Keep the Gnocchi in a covered ovenproof dish in the warm oven (100°C / 210°F) until the last batch is done.

Serve the Gnocchi sprinkled with the pesto and some crushed walnuts.

Pumpkin Gnocchi with Walnut Pesto


Spicy Pumpkin Soup with Bittersweet Chocolate

Pumpkin Soup with Chocolate

It’s cold outside and I see a bright orange pumpkin right in front of me telling me what I need – a warming pumpkin soup. I have played around with many pumpkin variations in the past, with bacon, curry mixtures, roasted onions and I also love my puristic version with pumpkin seed oil and pumpkin seeds. Over the years my pumpkin soups became more spicy. I tend to feel cold all the time in Winter and nothing beats a hot and spicy soup to warm up your body from the inside.

Today I want my soup really hot and I also feel like adding some bittersweet chocolate on top (I love the combination of bitter, sweet and spicy!). I mix the soup in a blender which gives it a smooth and velvety texture. Together with the chili and bittersweet chocolate sprinkles on top, it makes quite a sensual meal!

This recipe has been featured on Food52 Halfway To Dinner!

Pumpkin Soup

Pumpkin Soup with Chili and Bittersweet Chocolate

For 4 people you need

pumpkin, without the seeds and fibres, cut into cubes, 600g / 1.5 pounds
(I like to use Hokkaido pumpkin with skin, or peeled butternut or Musquée de Provence)
medium sized potato, cut into cubes, 1
medium sized leek, sliced thinly, 1/3
medium sized carrots, cut into small cubes, 2
medium sized onion, chopped, 1
garlic, quartered, 1 clove
bay leaf 1
small dried chili peppers 2
a pinch of mace or nutmeg
salt and pepper
olive oil
water around 1l / 2 pints

For the topping
fresh red hot chili pepper, chopped finely, 1
bittersweet chocolate, grated, 4 heaped teaspoons plus more to taste

In a large pot, heat a splash of olive oil and cook the onion for a few minutes until golden and soft. Add the garlic, leek and carrots and cook for 2 minutes, stirring constantly. Add the pumpkin and potato, cook for 2 minutes and cover with water. Add the bay leaf and the dried chili peppers and season with mace (or nutmeg), salt and pepper. Bring to the boil and cook for about 30 minutes (without a lid) or until the pumpkin is soft.

Take the pot off the heat and remove the bay leaf and dried chili peppers. Purée the soup with a stick mixer or in a blender until smooth, season with salt and pepper to taste. Divide the soup between the plates and sprinkle with the fresh chili pepper and chocolate.

Pumpkin Soup with Chocolate