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5 fall recipes with pumpkin you should try

The time has come: Autumn is around the corner. Just in time for pumpkin season, we've put together five of our favorite recipes with pumpkin for you. Sweet or savory, warm or cold – there’s something delicious for all taste buds!

1. Pumpkin Jam


・ 500 g Hokkaido pumpkin

・ 500 g carrots

・ 400 ml orange juice

・1/2 vanilla pod

・1/2 teaspoon gingerbread spice

・ 80 ml lemon juice

・ 700 g preserving sugar


First cut the pumpkin and the carrots into small pieces. Put together with the orange juice in a large pot and cook on low heat for 20 minutes. Puree everything finely with a hand blender. Then add the vanilla pulp, the gingerbread spice, the lemon juice and the preserving sugar and cook for 4 minutes while stirring. Pour the finished mass into the jars, close and turn upside down for 5 minutes. Then turn the glasses over again and let them cool down for 12 hours.

Source: www.edeka.de

2. Lukewarm pumpkin salad with arugula, feta cheese and walnuts


・1 small handful of walnuts

・1 medium butternut squash

・Some fresh thyme

・150 g arugula

・100 g feta cheese

・2 tablespoon white wine vinegar

・1 teaspoon honey

・1/2 teaspoon medium hot mustard

・Extra virgin olive oil

・Sea salt flakes and ground black pepper


Spread the walnuts on a baking sheet with baking paper and put in the cold oven. Preheat the oven to 200 °C top and bottom heat. Roast the walnuts for 7 minutes in the preheating time, then remove them from the tray and let them cool down.

Peel the pumpkin, cut in half and remove the core. Cut the pumpkin into smallc cubes and place in a bowl. Wash and dry the thyme and add to the pumpkin. Add 3 tablespoons of oil and season with sea salt. Spread the pumpkin pieces on a baking sheet and roast in the oven for 20 minutes. Then let the pumpkin cool down for 5-10 minutes. In the meantime, wash the arugula and put in a bowl. Put the lukewarm pumpkin on top and sprinkle the walnuts and the feta cheese over it. For the dressing, mix 5 tablespoons of oil, white wine vinegar, honey, mustard, salt and pepper and pour over the salad.

Source: www.moeyskitchen.com

3. Pumpkin cinnamon rolls


For the dough:

・1 medium-sized Hokkaido pumpkin

・500-550 g flour

・1 pack of instant dry yeast

・70 g sugar

・250 ml milk

・70 g butter

・1 egg (size M)

For the filling:

・75 g very soft butter

・100 g brown sugar

・1 tablespoon cinnamon

For the glaze:

・1 tablespoon sour cream, lightly stirred

・Sifted powdered sugar


Preheat the oven to 200°C top and bottom heat. Remove the core from the pumpkin and cut into wedges. Place on a baking sheet and bake for 30-40 minutes. Let the pumpkin cool down and then grind the pulp. Put 500g flour, yeast and sugar in a mixing bowl. Warm the milk and butter in a pot until the butter melts. Add the milk mixture with the egg and the pumpkin puree to the flour and knead everything into a dough. Cover the dough with plastic wrap and a towel and let rise in a warm place for 1 to 1,5 hours. Then roll out the dough on a floured surface into a 50x30cm rectangle. Mix the brown sugar with the cinnamon for the filling. Spread the soft butter on the dough, sprinkle the sugar-cinnamon mixture on top and press down a little. Roll up the dough and cut into 10 equal pieces. Place inside a pan or springform and let rise for 30 minutes. Preheat the oven to 180°C and bake the pumpkin cinnamon rolls for 25-30 minutes. For the glaze, stir the sour cream until smooth and mix in the powdered sugar. Pour the glaze over the rolls.

Source: www.zuckerzimtundliebe.de

4. Pumpkin Spice Latte


For the spice mix:

・1 tablespoon cinnamon

・1 teaspoon nutmeg

・1 teaspoon ginger

・1/2 teaspoon pimento

For the beverage:

・1 teaspoon of herb mix

・1 tablespoon of pumpkin puree from Hokkaido pumpkin

・250 ml milk

・1 espresso shot

・Agave syrup to sweeten


Wash the pumpkin and cut off about 100g of it. Put the piece of pumpkin upside down on the baking tray and bake it for about 35 minutes on 175 degrees Celsius (top and bottom heat). Then peel the pumpkin and puree the pumpkin flesh. Mix cinnamon, nutmeg, ginger and pimento in a bowl. Put a teaspoon of the spice mix and a tablespoon of the pumpkin puree into a mug. Add the milk with some foam and the espresso shot. Sweeten with agave syrup if needed. Now just stir well and enjoy!

Source: www.boddels.de

5. Pumpkin soup


・2 onions

・2 cloves of garlic

・2 red chili peppers

・1 Hokkaido pumpkin

・Salt, pepper

・1 tbsp of liquid honey

・1 teaspoon of ground turmeric

・150 ml orange juice

・2 teaspoons instant vegetable stock

・30 g pumpkin seeds

・100 g creme fraiche

・100 g whipped cream


First peel and dice the onions. Also peel and finely chop the garlic. Clean the chillies, halve lengthways, remove the seeds and chop finely. Wash the pumpkin, cut in half and remove the core. Cut the pulp into small cubes. Heat the oil in a large pot. Sauté the onion, the garlic and the chilli for a minute. Add the pumpkin and sauté for two to three minutes. Season with salt, pepper, honey and turmeric. Then add 700 ml of water and the orange juice. Stir in the broth. Bring everything to boil and let simmer on low heat for 25-30 minutes. In the meantime, roast the pumpkin seeds in a pan and stir the creme fraiche with 1 tablespoon of water until smooth. Puree the soup in the pot with a hand blender, add the cream and bring to boil again. Season to taste with salt, pepper, honey and turmeric. Arrange in bowls with creme fraiche and pumpkin seeds.

Source: www.fitforfun.de

Have fun trying our pumpkin recipes and share this blogpost with your friends! 

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