Twelve pumpkin cream recipes to be a hit this autumn: from classic to sweet

Every year around this time, autumn squash arrives at the market at its best, and hearty stews shine. Here's a selection of eight recipes to show off your skills without any fuss: from the most classic and comforting to those that play with the sweetness of cider, port, or coconut milk. All are best enjoyed with bread.

The eight pumpkin creams, one by one 1. Aniseed cream of roasted pumpkin, carrot and potato.

Star anise is the finishing touch. The pumpkin is roasted for 30 minutes at 190°C in parchment paper (wrapped in aluminum foil), with a star anise inside, and then simmered with potato, carrot, a quarter of a fennel bulb, and 600 ml of stock. It is then puréed, strained through a fine-mesh sieve, cream is added, and it is topped with chicken and fried onions. Medium difficulty, one hour.

• 2. Homemade pumpkin cream, the basic recipe

This is a classic recipe, and one you should definitely master. Brown the chopped pumpkin in a covered pot, set aside, gently sauté the leek, onion, and garlic, return everything to the pot with cumin, turmeric, and paprika, cover with a liter of broth, and cook for 20 minutes. Blend with 200 ml of cream and serve with Emmental cheese, walnuts, or feta. It's incredibly versatile.

• 3. Pumpkin and cheese cream

Creamy and velvety thanks to the cream cheese. Sauté onion and three cloves of garlic, then cook the pumpkin (700g) for five minutes. Add cumin and nutmeg, 500ml of stock, and simmer for 20 minutes. Remove from the heat, purée, stir in 200g of cream cheese, and bring to a final boil. Finish with blue cheese and a variety of seeds.

• 4. Pumpkin cream with cider, arugula and hazelnuts

The sweetness here comes from the cider. Sweet onion is gently sautéed with ginger, then 700g of pumpkin and a turnip or potato are added, seasoned with turmeric and cumin, covered with 350ml of cider and stock, and simmered for 20 minutes with a bay leaf. The contrast is provided by toasted hazelnuts and arugula sprouts. Serves four to six.

Pumpkin is generous: it accepts spices, sweetness and crunch without losing its flavor, and it always turns out well.

• 5. Pumpkin and coconut milk cappuccino

A delightful and incredibly light dessert for dinner. Half a kilo of pumpkin is cooked, then blended with 150 ml of coconut milk until fluffy, and topped with the remaining milk whipped with a whisk, like the foam on a cappuccino. Served hot in a cup, it's ready in under half an hour.

• 6. Pumpkin cream shots with octopus skewers

For appetizers that will have everyone talking. Roast the pumpkin and two potatoes, sauté onion with fennel, and then blend everything with a little cream. Sauté the cooked octopus with paprika, slice it, and thread it onto skewers atop the small glasses of cream. Spectacular as a starter.

• 7. Pumpkin cream with cottage cheese, sesame and port reduction

The most elegant version on the list. The onion is gently cooked in a mirepoix (finely diced) with butter and oil, then a kilo of pumpkin is added with nutmeg and the mixture is puréed. Separately, the port wine is reduced with cinnamon and orange and lemon peels. It's served with a quenelle (an oval-shaped portion made with two spoons) of cottage cheese, drizzled with the reduction, and toasted sesame seeds. Serve it hot or cold, as you prefer.

• 8. Cream of pumpkin soup with curry and lentils

Another favorite of ours: pumpkin, curry, and lentils. The curry provides the perfect touch of spice, and the lentils add that extra heartiness you crave in the cool October air. It's the most substantial dish on the list and works perfectly as a main course. Top it with a drizzle of extra virgin olive oil and some good bread, and dinner is sorted.

Tips for making perfect pumpkin soup

The first tip is in the oven: roasting the pumpkin in parchment paper concentrates its sweetness and prevents the soup from becoming watery. The second key is the spices: cumin, turmeric, nutmeg, or a touch of hot paprika transform a bland soup into a dish with character.

And the third trick, the one that truly makes the difference, is the crunch: fried onions, toasted seeds, chopped hazelnuts, croutons, or pieces of chicken. Blend well, adjust the salt, and top just before serving.

If you have any leftover, it will keep for a couple of days in the refrigerator in a tightly sealed container, and you can also freeze it in individual portions. Just remember to add the cream at the end, after defrosting. And keep in mind: pumpkin is key, so check prices and varieties at your local market or supermarket, as they change depending on the season.

🍽️ The recipe card

• 🍴 Dish: Pumpkin creams and purees in eight versions, sweet and savory.
• 👥 Servings: Four per recipe, and two in the coconut cappuccino.
• ⏱️ Time: Between 20 and 60 minutes depending on the version chosen.
• 📊 Difficulty: Easy, with the aniseed cream at a medium point.