Pumpkin Recipes {This is not Food Photography, This is Dinner}

Because if this were a staged soup shot, I probably wouldn't have used a boiled egg as a prop. But hey, that's Tuesday dinner. If you follow me on instagram (@thespringblog) you'll know that I've been on a real pumpkin binge lately... and these are the pumpkin recipes I'm loving most right now. It started just over a week ago with the pancakes, but that was only the beginning. Here're a couple of other tried and tested pumpkin recipes on high rotation these days in our autumnal kitchen.


Butternut & Nut Butter Soup 

(this one's my own creation, and I pass it on with love ♥)

1. Peel and dice a butternut squash (or pumpkin if you're Aussie). 2. Pile the cut pieces in a big pot and add in sodium-reduced veggie stock till pumpkin is just covered. 3. Turn heat on medium. Simmer until squash is soft. 4. Remove from heat and blitz with a hand-held blender until smooth. 5. Ladle a big cupful into a bowl and stir in a tbs of almond butter. 6. Add a dollop of Greek yoghurt if you like and devour.



Pumpkin Bread

Who am I kidding? it's cake! And it's adapted from this Smitten Kitchen recipe. When I say 'adapted' I just mean I put in less sugar, didn't measure very carefully and baked it as a loaf instead of muffins. This is because Mr. Spring holds an inexplicable grudge against muffins... something about how they're taking over the nation's cafes thus displacing his beloved caramel slice ... also they're not as easily toasted and buttered. That one I'll give him.

Pumpkin & Ricotta Gnocchi (with brown butter and thyme) 

I have been defeated by gnocchi recipes in the past, but this one comes up aces. The dough keeps well in the fridge so it's the perfect recipe to prepare ahead of time if you're having people round. (Actually, chilling and resting the dough is a good idea anyway - means you end up adding less flour to get the right texture and end up with fluffier gnocchi). The recipe's yield is big, so the gnocchi you don't cook up can be frozen on a baking tray then stored in a ziplock freezer bag for later.


  • 1 cup of puréed cooked pumpkin or winter squash (canned or homemade)*
  • 1 cup ricotta (use whole milk for best results)
  • 2 large eggs
  • 2 teaspoons kosher salt
  • 1/4 cup parmesan or pecorino cheese
  • 3-4 cups cake flour, Italian "oo" flour, or all-purpose flour
  • 2-3 teaspoons minced fresh sage
  • 1/4 cup unsalted butter
  • Black pepper to taste
  • Truffle salt to taste (optional)

1 Mix the pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl. Add 2 cups of the flour and mix well with your hands. The dough should be very sticky, impossible to work. Add another half cup of flour and mix that in — you want the dough to still be pretty sticky, but pliable enough to shape into a large log. If it's not, keep adding a little flour at a time until you can get a soft dough that will be rollable. It should never require more than 4 cups of flour. Cover the dough with a damp towel.

2 Bring a large pot of water to a boil, then add enough salt to it so that the water tastes salty. Let this simmer while you make the gnocchi.

3 To make the gnocchi, spread some flour on a large work surface and have more flour ready. Cut the dough log into four equal pieces. Take one piece and cut it in half. Roll the piece of dough into a snake about 1/2 inch thick, then cut it into pieces about the thickness of a fork.

4 Dust the gnocchi with a little flour, then use one finger to push the dumpling up onto the tines of a fork. Let the gnoccho drop back to the work surface. This does two things: It makes the dumpling a little thinner and lighter, and it creates depressions and ridges that sauce can hold onto. If all this is too much bother for you, skip it. The gnocchi will not be quite as good, but they'll still taste fine.

5 Repeat this process with the other piece of dough and then, using a metal spatula, gently pick up a few gnocchi at a time and drop them into the water. Increase the heat to a rolling boil. Boil these gnocchi until they float, then remove them with a slotted spoon or spider skimmer. Lay the cooked gnocchi on a baking sheet and toss with a little olive oil so they don't stick together.

6 Now go back to the next big chunk of dough and repeat the process. it is important to boil gnocchi in small batches so they don't stick to each other.

7 When all the gnocchi are made, heat the butter over medium-high heat until it stops frothing. Add enough gnocchi to the pan to cover it in one layer. Do not let them stack up on each other. Let them fry undisturbed for 90 seconds. Sprinkle half the sage over the pan. Cook for another minute, then turn out onto plates. Repeat with the remaining gnocchi.

8 If you have to do this in several batches, keep the finished gnocchi on baking sheet in the oven set on Warm. Serve as soon as they're all done, dusted with black pepper and the truffle salt, if you have it.

Yield: Serves 4-8.

{recipe taken in entirety from here}

Catherine Roberts