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A poem from the 1600’s tells the role pumpkins had in the European settlers’ diet:

For pottage and puddings and custards and pies

Our pumpkins and parsnips are common supplies,

We have pumpkins at morning and pumpkins at noon,

If it were not for pumpkins we should be undoon.”

Pilgrim verse, circa 1633

Pumpkins and squashes originated in North and Central America where they were also first cultivated by the Native Americans.

Pumpkins were an important part of their diet and the whole plant was eaten – the fruit, seeds and flowers were cooked, dried or stored.

Native Americans introduced pumpkins and squashes to many of the early European settlers, for whom it was a lifesaver. Pumpkins store well for long periods and provided food through the hard winters, which saved the pilgrims from starvation.

Pumpkins were present at one of the first Thanksgiving feasts and they still play a major role in Thanksgiving celebrations today.

The origins of pumpkin pie

Some ingredients used in the recipe are displayed in this bed: Plant: vanilla orchid (Vanilla polylepsis), orange (Citrus sinensis), nutmeg (Myristica fragrans), pumpkin (Cucurbita ‘Onion’) In bowls: sugar cane (Saccharum officinarum), ginger (Zingiber officinale), cinnamon (Cinnamomum cassia)

Orange pumpkin pie

Ingredients400g pumpkin purée120g dark brown sugar3 large eggs120g double cream2 tablespoons dark rum2 tablespoons ginger1 teaspoon cinnamon1 teaspoon orange peel¼ teaspoon ground nutmeg500g shortcrust pastry

MethodBake as you would any pie

Modern day pumpkin pie originated from a mixture of eggs, sugar, milk and honey all baked inside a pumpkin.

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Carving pumpkins at Halloween originates with the ancient Celtic festival of Samhain.

Faces were carved in root vegetables such as turnips and potatoes. People believed that lighting a candle inside the carved vegetable and leaving it on a window sill would keep evil spirits away.

This tradition moved to America with the arrival of European settlers who found that pumpkins were easier to carve.

Pumpkin carving is now common throughout Europe and increasingly, so is the use of pumpkins and squashes in cooking.

A spooky tradition

Some ingredients used in the recipe are displayed in this bed: Plant: rice (Oryza sativa),tomato (Solanum lycopersicum), paprika (Capsicum annuum), black pepper (Piper nigrum), pumpkin (Cucurbita ‘Gold Medal‘) In bowls: caraway (Carum carvi), oregano (Origanum vulgare), parsley (Petroselinum crispum)

Pumpkin goulash

Ingredients1 large white onion1 yellow pepper1 red pepper1 medium sized pumpkin (approx 800g)3 teaspoons of paprika2 teaspoons of caraway seeds2 teaspoons of oregano1 tablespoon of tomato purée1 can of plum tomatoes (400g)2 tablespoons of olive oilSalt and pepper

There are many versions of stews in Europe from ratatouille in France to stroganoff in Russia. Here is one from Hungary.

MethodSlow cook in a large pan until the pumpkin is soft.



In South Africa, potjie translates as ‘small pot food’. It is a stew cooked outside in a three-legged, cast iron pot over an open fire.

The pot was, and still is, the perfect cooking utensil for nomadic lifestyles in Africa. Meat and vegetables, commonly pumpkin, could be cooked together in one pot, making it easier to serve more people.

Pumpkins are one of the few popular vegetables in many South African communities, where meat often makes up most of their diet.

A pot of pumpkin

Some ingredients used in the recipe are displayed in this bed: Plant: lemon (Citrus × limon), chilli (Capsicum annuum), pumpkin (Cucurbita various gourds), nutmeg (Myristica fragrans) pepper (Capsicum annuum) In bowls: cloves (Syzygium aromaticum), cardamon (Elettaria cardamomum), bay (Laurus nobilis)

Pumpkin potjie

Ingredients500g chopped lamb 2 large onions, sliced2 cloves garlic, chopped1 piece root ginger, peeled and chopped2 whole cloves1 stick cinnamon1 chilli, seeded and chopped4 cardamom pods, crushed1 bay leaf1 small piece lemon rind500g – 1kg pumpkin, peeled and slicedKnobs of butter50ml meat stock



MethodSlow cook outside in a cast iron pot, over a fire (or you can use a slow cooker!)

Pumpkins made their way to Japan in the 16th century with Portuguese traders. They soon spread across Asia and are now a popular vegetable in many different Asian cuisines.

The kabocha or Japanese pumpkin is sweet and nutritious and helped save many Japanese people from starvation after the Second World War.

These pumpkins have a dark green skin and the flesh is bright orange. When cooked they have a rich chestnut flavour.

In Japan they are often made into tempura. In Thailand they are commonly used in desserts and in Korea this pumpkin is made into a porridge called hobakjuk.

Eastern pumpkins

Pumpkin tempura

Ingredients150g pumpkin100g cup of flour, sifted1 teaspoon of corn starch115ml cold water60ml coconut milk1 de-seeded chilli, finely chopped 1 teaspoon sesame seeds½ teaspoon paprikaPinch of salt and pepper

Some ingredients used in the recipe are displayed in this bed: Plant: chilli (Capsicum annuum), coconut (Cocos nucifera), lime (Citrus hystrix), pumpkin (Cucurbita ‘Kabocha’) In bowls: sesame (Sesamum indicum), paprika (Capsicum annuum), black pepper (Piper nigrum)

Method

Slice pumpkin in 1cm pieces. Mix wheat flour, corn starch, cold water, paprika, sesame seeds, coconut and chilli. Coat pumpkin pieces in the mixture.Fry each piece of pumpkin for 1–2 minutes in oil. Sprinkle salt and pepper over the tempura and serve.



Incredibles autumn corner panels

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