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Seasonal recipes

Pumpkin

Fruit and vegetables from the market, simple ideas and the wine to go with them.

The big kitchen-garden pumpkin has wetter, sweeter flesh than its cousins. It works wonders in soups, purées and desserts.

Choosing itA hard rind with no cracks. When cut, the flesh should be a deep orange, firm and free of fibres.
Storing itWhole: several months in a cool, dry place. Sliced: 3 to 4 days in the fridge, wrapped in cling film.
Top tipIts flesh contains a lot of water: steam or roast it rather than boiling it, to keep the flavour.
Old-fashioned pumpkin soupSoup · Prep 15 min · Cook 30 min · Serves 6 · Easy

A soup for long winter evenings, very simple, with a little potato for creaminess.

Ingredients for 6

  • 1 kg peeled pumpkin
  • 2 potatoes
  • 1 leek (white part)
  • 30 g butter
  • 1 litre vegetable stock
  • 15 cl crème fraîche
  • Salt, pepper
  • Croutons and chives

Method

  1. Cut the pumpkin and potatoes into cubes and slice the leek.
  2. Melt the butter and soften the leek in it for 5 minutes.
  3. Add the pumpkin, potatoes and stock. Cook for 30 minutes.
  4. Blend, add the crème fraîche and season with salt and pepper.
  5. Serve with croutons and chives.
Thermomix version
  1. Put the leek, cut into chunks, in the mixing bowl and blend 5 s/speed 5.
  2. Add the butter, cook 5 min/120 °C/speed 1.
  3. Add the pumpkin, potatoes and stock (without going over the maximum mark). Cook 28 min/100 °C/speed 1.
  4. Add the cream, season with salt and pepper and blend 1 min/speed 5 to 10.

Food & wine pairing

A soft, fruity white from the Coteaux du Lyonnais or Beaujolais.

Pumpkin gnocchi with brown butter and sageMain course ·Prep 40 min · Cook 15 min · Serves 4 · Medium

Soft, orange gnocchi, coated in sage-scented brown butter.

Ingredients for 4

  • 500 g pumpkin
  • 250 g flour (a little more if needed)
  • 1 egg yolk
  • 40 g grated parmesan
  • 60 g butter
  • 10 sage leaves
  • Salt, pepper, nutmeg

Method

  1. Roast the pumpkin pieces in the oven at 180 °C for 35 minutes, then mash into a purée and leave to cool slightly.
  2. Mix the purée with the egg yolk, Parmesan, salt and nutmeg, then add the flour a little at a time until you have a soft dough that no longer sticks.
  3. Shape into 2 cm-thick logs, cut them into pieces and mark them with a fork.
  4. Cook the gnocchi in boiling salted water: as soon as they rise to the surface, remove them.
  5. Melt the butter until it turns nut-brown, add the sage and sauté the gnocchi in it.
Thermomix version
  1. Put the cubed pumpkin in the simmering basket and 50 cl of water in the mixing bowl. Cook 20 min/Varoma/speed 1. Empty the mixing bowl.
  2. Put the cooked pumpkin, egg yolk, Parmesan, salt and nutmeg in the mixing bowl. Blend 10 s/speed 5.
  3. Add the flour and knead 1 min/dough mode. Add a little flour if the dough is sticky.
  4. Shape the gnocchi and cook them in boiling water, then toss them in the sage brown butter.

Tip: Bake the pumpkin in the oven rather than boiling it: the purée is drier and needs less flour.

Food & wine pairing

A generous white Burgundy to go with the brown butter.

Pumpkin and Parmesan flansStarter · Prep 15 min · Cook 30 min · Serves 6 · Easy

An elegant, light starter, served warm with a lamb’s lettuce salad.

Ingredients for 6

  • 500 g pumpkin
  • 3 eggs
  • 20 cl single cream
  • 50 g grated Parmesan
  • Salt, pepper, nutmeg
  • Butter for the ramekins

Method

  1. Preheat the oven to 160 °C. Steam the diced pumpkin for 15 minutes.
  2. Blend the pumpkin with the eggs, cream, Parmesan, salt, pepper and nutmeg.
  3. Pour into 6 buttered ramekins.
  4. Cook for 30 minutes in a bain-marie, until the flans are set.
  5. Leave to cool slightly before turning out.
Thermomix version
  1. Put the pumpkin in the simmering basket and 500 ml of water in the bowl, cook 15 min/Varoma/speed 1. Empty the bowl.
  2. Add the pumpkin, eggs, cream, Parmesan, salt, pepper and nutmeg. Blend 20 s/speed 6.
  3. Pour into the buttered ramekins and cook for 30 minutes in a bain-marie in the oven at 160 °C.

Food & wine pairing

A Mâconnais Chardonnay, fresh and rounded.

Baked pumpkin and potato purée gratinSide dish ·Prep 15 min · Cook 35 min · Serves 4 · Easy

A smooth orange purée that children love, baked in the oven for a crisp topping.

Ingredients for 4

  • 600 g pumpkin
  • 400 g potatoes
  • 20 cl milk
  • 30 g butter
  • 60 g grated Emmental or Comté
  • Salt, pepper, nutmeg

Method

  1. Peel the vegetables, cut them into pieces and steam them for 20 minutes.
  2. Mash them with the butter and hot milk, season with salt and pepper and add the nutmeg.
  3. Pour into a dish and sprinkle with grated cheese.
  4. Bake for 15 minutes at 200 °C until golden.
Thermomix version
  1. Put the vegetables in the simmering basket and 50 cl of water in the mixing bowl. Cook 22 min/Varoma/speed 1. Empty the mixing bowl.
  2. Return the vegetables to the bowl with the butter, milk, salt, pepper and nutmeg. Blend 20 s/speed 3 (no longer, so the mash doesn’t turn gluey).
  3. Pour into a dish, sprinkle with cheese and brown for 15 minutes at 200 °C.

Food & wine pairing

A supple, fruity red, such as a Côtes du Rhône without heaviness.

Pumpkin jam with orange and vanillaDessert · Prep 20 min · Cook 45 min · Serves 4 · Easy

A bright jam for breakfast, or with goat’s cheese.

Ingredients for 4

  • 1 kg peeled pumpkin
  • 700 g sugar
  • 2 unwaxed oranges
  • 1 lemon
  • 1 vanilla pod

Method

  1. Cut the pumpkin into small cubes and mix with the sugar. Leave to macerate overnight.
  2. Add the orange zest and juice, the lemon juice and the split vanilla pod.
  3. Cook for 45 minutes over a low heat, stirring often, until the pumpkin turns translucent.
  4. Blend lightly if you like it smooth. Pour into sterilised jars and turn them upside down until cool.
Thermomix version
  1. Put the orange zest and sugar in the mixing bowl and blend 10 s/speed 10.
  2. Add the pumpkin (600 g maximum per batch), the citrus juice and the split vanilla pod.
  3. Cook 35 min/Varoma/speed 1, without the measuring cup, with the simmering basket placed on the lid.
  4. Blend 5 s/speed 5 if you want it smooth, then pour into jars.

Tip: To check the set, put a drop on a cold plate: it should firm up.

Food & wine pairing

At teatime with goat’s cheese, a sweet Loire white.

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And in the glass?

The wine to go with it

Every recipe has its pairing: find the bottles in the shop, or discover them at a workshop.

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