Pumpkin ideas for chefs this Halloween

When the carving is done, across the UK, tonnes of perfectly good pumpkin goes to waste after Halloween.

But in professional kitchens, chefs are proving there’s no reason for that. From roasted purées to seed crisps and fermented trims, the humble pumpkin can deliver texture, flavour and creativity well beyond October 31.

The Staff Canteen community has shared a wealth of dishes and ideas over the years that prove why pumpkin remains a firm favourite in professional kitchens. Whether you’re refreshing your seasonal menu or looking for a showstopper to headline your Halloween special, here’s a selection of chef-led inspiration to spark ideas.

Why chefs love pumpkin season

Pumpkin and squash come into their own from late October through November, offering versatility that fits everything from fine dining to pub classics. The flavour sits comfortably between sweet and earthy, making it a perfect canvas for spices, smoke, and rich dairy pairings.

Beyond flavour, sustainability-minded chefs appreciate the whole-ingredient potential: seeds for roasting, skins for crisps or pickles, and pulp for soups or ferments. In an era of low-waste cooking, pumpkin ticks every box.

Daniel Watkins at Holy Carrot is a prime example.

Watch our video with him where he explains and shows the process behind using a whole pumpkin for a dish.

You can check out the recipe here for his Crown Prince pumpkin, ricotta and pickled walnut dish.

Classic Meets Creative - Dishes from The Staff Canteen Community

Our members have shared various pumpkin ideas on The Staff Canteen.

These include a pumpkin ragu, wild bass with French pumpkin and pumpkin s’mores cheesecake.

Check out this recipe from Santiago Lastra at Michelin-starred KOL: Crab, pumpkin, verbena, corunda

Beyond the Purée - Techniques and Ideas to Try

For chefs wanting to push pumpkin further, there’s plenty of room to experiment:

• Fermenting or pickling – Adds tang and acidity that balance pumpkin’s natural sweetness.
• Roasted pumpkin oil – A nutty garnish for fish or root vegetable dishes.
• Pumpkin pasta dough or bread – Adds subtle colour and flavour to savoury bases.
• Pumpkin stock or velouté base – Enhances vegetarian sauces and soups.
• Toasted seeds and crisps – Offer textural contrast for canapés or amuse-bouches.

Many chefs also experiment with miso, soy and smoked butter to bring umami depth to pumpkin-based dishes - a technique that’s becoming increasingly popular in modern British and Nordic-style kitchens.

Celebrating Creativity

Got any other ideas to share? Become a member and post them directly onto the site, or tag us in @thestaffcanteen and share them via Instagram.