Autumn Pumpkin Feast (Multiple Recipes)

Roast Pumpkin Base

1. 1

   Toss pumpkin chunks with olive oil, salt, pepper, a pinch of chili, and a pinch of cinnamon; spread on a tray and roast at 350°F for about 45 minutes.

2. 2

   Crispy Roast Duck & Warm Squash Salad: Season duck breast with salt and pepper, roast at 350°F for 2 hours, then shred the meat. Toss roasted pumpkin cubes with olive oil, salt, pepper, a pinch of chili and cinnamon; roast 45 minutes. Whisk together lime juice, sesame oil, soy sauce, sugar, grated chili, minced garlic, and sliced spring onions to make the dressing. Combine duck, pumpkin, roasted pumpkin seeds, mint, coriander, and spring onion slices; drizzle with dressing and toss gently.

Silky Pumpkin Soup

3. 3

   Sauté carrots, celery, red onion, and garlic in olive oil until softened. Add roasted pumpkin pieces, chicken stock, a pinch of rosemary, salt and pepper; simmer 30–40 minutes (or pressure‑cook 15 minutes). Blend until smooth, adjust seasoning, and serve with sage‑infused ciabatta croutons drizzled with olive oil and grated parmesan.

4. 4

   Classic Rustic Pumpkin Pie Crust: Rub butter into flour, add icing sugar, a pinch of salt, orange zest, and beaten egg; mix until a dough forms. Press into a pie tin, chill briefly, then bake at 350°F for 45 minutes.

Pumpkin Pie Filling

5. 5

   Whisk pumpkin puree with caster sugar, double cream, vanilla paste, cinnamon, ground ginger, allspice, nutmeg, and egg yolks until smooth. Fold in beaten egg whites, pour into baked crust, and bake at 350°F for 45 minutes until set.

6. 6

   Maple‑Pecan Topping: Heat maple syrup in a pan, add pecan halves, and cook until glossy and caramelized; let cool and sprinkle over the cooled pumpkin pie before serving.