Recipes

For this thick and creamy pumpkin lassi from chef Rupam Bhagat of Dum in San Francisco, be sure to use a nice, healthy squash for a smooth texture and rich flavor. If you want a thinner consistency, add water gradually 1/4 cup at a time.

Pumpkin and prawns are the perfect pair in this creamy pumpkin bisque with leeks, white wine and spices.

Canned pumpkin puree, Swiss chard, sage, nutmeg, and two cheeses make this a savory, satisfying, flavor-packed meal tonight — and even better tomorrow.

Sarah Kieffer’s gently spiced pumpkin bars are the perfect segue-into-autumn treats. The cream cheese enhances the pumpkin filling without making everything too sweet. As Kieffer writes, “I like pumpkin pie alright, but in all honesty I will always take a slice of anything else over it, especially if cheesecake is an option. But pumpkin pie swirled into cheesecake? I will never say no.”

Baking pumpkins whole traps steam inside the vegetable, resulting in a lush, velvety pumpkin puree, and making the skins easy to remove. A simple reduction of dry white wine mingles with butter to balance the sweetness of the pumpkin. The recipe was one prepared by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily.

Chef Nina Compton's curried pumpkin is packed with warm spices, aromatic ginger and rich coconut milk, and served with Buss Up Shut, a crinkled, buttery roti.