Pumpkins: From the Garden to the Kitchen – An Autumn Tradition

As the evenings draw in, leaves turn golden and a chill settles in the air, pumpkins take centre stage in our autumn celebrations. Whether they're glowing on doorsteps for Halloween, adding seasonal colour to our gardens or bringing comforting flavours to the kitchen, pumpkins are a wonderful part of autumn.

But did you know that the tradition of carving pumpkins has its roots right here in Ireland? Long before pumpkins became a symbol of Halloween, our ancestors were carving turnips to ward off wandering spirits during Samhain, the ancient Celtic festival marking the end of the harvest and the beginning of winter.

Let's explore this fascinating tradition, discover the best pumpkin varieties to grow in Irish gardens and make the most of the harvest with three delicious seasonal recipes.

From Irish Turnips to Halloween Pumpkins

Traditional carved turnip lantern, IrishFireside's photo, licensed as CC BY 2.0

The modern pumpkin lantern

Halloween has deep roots in the Irish festival of Samhain, celebrated around 31 October and 1 November. It marked the transition from the bright half of the year to the darker winter months, a time when the boundary between the living and the spirit world was traditionally believed to grow thin.

In Ireland, people carved frightening faces into turnips and other root vegetables, creating lanterns associated with supernatural tales and the custom of warding off unwanted spirits. The legend of Stingy Jack, a wandering soul condemned to roam with a light, also became linked to the name jack-o'-lantern.

When Irish emigrants brought their Halloween customs to North America during the nineteenth century, they encountered pumpkins, which were larger, softer and much easier to carve than turnips. Over time, the pumpkin became the familiar glowing face of Halloween.

Today, carving pumpkins is a wonderful way to celebrate a tradition that connects our modern autumn festivities with Ireland's rich folklore.

The Best Pumpkin Varieties to Grow

Not all pumpkins are created equal! Some are perfect for carving, others are prized for their delicious flesh, while smaller varieties make charming autumn decorations.

‘Halloween’ – Best for Carving

A classic, medium-sized orange pumpkin with a relatively thin skin, making it ideal for Halloween lanterns. Its flesh is also edible, although less flavoursome than culinary varieties.

‘Uchiki Kuri’ or 'Potimarron'– Best for Soup

Also known as Red Kuri squash, this beautiful, small, orange, teardrop-shaped variety has sweet, nutty flesh and a delicious chestnut-like flavour. Excellent roasted or blended into a creamy soup.

Photo by Sasha Alexandra

‘Crown Prince’ – Best for Roasting

Its distinctive blue-grey skin hides rich orange flesh with an exceptionally sweet, dense texture. A superb keeper and one of the finest varieties for cooking.

 

Pumpkin on hay. Free public domain image

‘Rouge Vif d’Étampes’ – Best for Autumn Displays

Often called the Cinderella pumpkin, this French heirloom variety produces striking, flattened, deeply ribbed, reddish-orange fruits. Beautiful for decorating and also suitable for cooking.

Growing Pumpkins in the Irish Climate

Pumpkins love warmth, sunshine and rich soil, but with a little planning they can grow very successfully in Ireland.

• April–May: Sow seeds individually in pots indoors, ideally at around 20–25°C. 
• Late May–Early June: Plant outdoors once the danger of frost has passed and the soil has warmed. Choose a sunny, sheltered position.
• Summer: Provide plenty of space, water deeply during dry spells and mulch with compost to conserve moisture. Feed regularly once fruits begin developing.
• September–October: Harvest when the fruits have developed their full colour, the skin has hardened and the stalk begins to dry, always before the first hard frost.

Our gardening tip: In cooler Irish summers, smaller and earlier-maturing varieties such as ‘Uchiki Kuri’ and ‘Potimarron’ are often more reliable than giant pumpkins. Place a tile, board or bed of straw beneath developing fruits to keep them off damp soil and prevent rotting.

After harvesting, leave a generous stalk attached and cure pumpkins in a warm, dry, airy place if the variety is suitable for storage. Never carry them by the stalk! Although it is tempting, the pumpkins can bruise easily at the base of the stalk causing early rot. 

From Pumpkin Patch to Kitchen

Once the Halloween lanterns are ready, it's time to enjoy the delicious side of the harvest. Pumpkins are wonderfully versatile, lending themselves to comforting soups, sweet desserts and tasty snacks.

Homemade Spiced Pumpkin Pie

Photo by Kelsey Weinkauf

Serves 8 | Preparation: 25 minutes | Cooking: approximately 1 hour, plus cooling

A traditional American autumn favourite, pumpkin pie is a delicious way to celebrate the harvest. Sweet, gently spiced and wonderfully creamy, it's particularly good served with a dollop of whipped cream.

Ingredients

• 1 sheet of ready-made shortcrust pastry (approximately 300g)
• 425g smooth cooked pumpkin purée, preferably from a sweet culinary variety
• 150g light brown sugar
• 2 eggs
• 200ml double cream
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• A pinch of ground cloves and salt

Method

1. Preheat the oven to 200°C (180°C fan). Line a 23cm tart tin with the pastry, prick the base and blind-bake for 15 minutes with baking beans, then another 5 minutes without.
2. Reduce the oven temperature to 180°C (160°C fan).
3. Whisk together the pumpkin purée, sugar, eggs, cream and spices until smooth.
4. Pour into the pastry case and bake for 40–50 minutes, until the filling is just set with a slight wobble in the centre.
5. Allow to cool completely before slicing. Serve with whipped cream and a sprinkle of cinnamon.

Tip: To make your own purée, roast peeled pumpkin pieces until tender, blend until smooth and drain off excess moisture. ‘Crown Prince’ or ‘Uchiki Kuri’ are excellent choices.

Warming Roasted Pumpkin Soup

Serves 4–6 | Preparation: 15 minutes | Cooking: 40 minutes

Nothing beats a steaming bowl of homemade pumpkin soup after a chilly afternoon in the garden. Roasting the pumpkin first brings out its natural sweetness and creates a wonderfully rich flavour.

Ingredients

• 1kg pumpkin or squash flesh, cut into chunks
• 1 large onion, chopped
• 2 garlic cloves
• 1 medium carrot, chopped
• 750ml vegetable stock (1.5 cube stock)
• 2 tbsp olive oil
• ½ tsp ground cumin
• 100ml cream or coconut milk (optional)
• Salt and freshly ground black pepper
• Pumpkin seeds and fresh parsley to garnish

Method

1. Preheat the oven to 200°C (180°C fan).
2. Toss the pumpkin, onion, garlic and carrot with olive oil, cumin, salt and pepper.
3. Spread onto a baking tray and roast for 30–35 minutes until tender and lightly caramelised.
4. Transfer the vegetables to a saucepan, add the stock and simmer for 5 minutes.
5. Blend until smooth, adding a little extra stock if needed.
6. Stir in the cream or coconut milk (cream only), warm through and adjust the seasoning.

Serve with crusty bread, toasted pumpkin seeds and a swirl of cream. Delicious! 

For a french version, swap the cumin for nutmeg and the olive oil for butter,  and add chopped sweet chestnuts (cooked) for serving. 

 

Don't Throw Away Those Seeds! – Crispy Roasted Pumpkin Seeds

Photo by Anshu A

Pumpkin seeds make a delicious, nutritious snack, and roasting them is a brilliant way to reduce waste when preparing pumpkins for cooking or carving.

Ingredients

• Fresh seeds from one edible pumpkin
• 1 tbsp olive oil
• ½ tsp sea salt
• Optional: smoked paprika, chilli flakes or cinnamon

Method

1. Scoop the seeds from the pumpkin and separate them from the stringy flesh.
2. Rinse thoroughly and pat dry. For the crispiest results, leave them to air-dry for a few hours.
3. Toss with olive oil, salt and your favourite seasoning.
4. Spread in a single layer on a baking tray.
5. Roast at 160°C (140°C fan) for 20–30 minutes, stirring occasionally, until golden and crisp. Smaller seeds may need less time.
6. Allow to cool before enjoying.

Tip: Roasted seeds are delicious sprinkled over pumpkin soup, salads or roasted vegetables. The outer shells of mature pumpkin seeds can be quite tough, so chew carefully or remove the shells if preferred.

Only cook with sound, fresh pumpkins intended for eating. Never use a pumpkin that has been carved and left outdoors, or one that tastes unusually bitter.

Celebrate the Harvest, Irish Style

From the ancient turnip lanterns of Samhain to the colourful pumpkins decorating our doorsteps today, Halloween is a wonderful celebration of the changing seasons and our Irish heritage.

Whether you're planning next year's pumpkin patch, carving a spooky face with the children or enjoying a warming bowl of homemade soup, pumpkins bring a little autumn magic to the garden and kitchen.

And remember, there's more to a pumpkin than its spooky smile!