Katie Coy, Managing Editor | Oct 15, 2025, 11:30 am | Add a comment | 123 reads
Autumn has officially arrived in Beijing, marking the beginning of pumpkin and squash season. I've always believed that these vegetables are underrated, and I cherish the memories of making pumpkin soup from our jack-o'-lantern after Halloween as a child.
In China, there are several varieties of pumpkin and squash to choose from, but the recipes below can be adapted for any type you select.
**Pumpkin Soup**
**Ingredients**
- 2 tbsp olive oil
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 1 kg pumpkin or squash, peeled, deseeded, and chopped into chunks
- 700ml vegetable stock
- 150ml double cream
- Salt and pepper
**Method**
1. Heat the oil in a large saucepan and sauté the onions for 5 minutes until soft; then add the garlic and cook for an additional minute.
2. Incorporate the pumpkin or squash into the pan and cook for about 10 minutes, stirring occasionally to prevent sticking, until it begins to soften and turn golden.
3. Pour in the stock and bring to a boil, then reduce to a simmer for 10 minutes until the squash is very tender.
4. Add the double cream and return to a boil, then blend with a hand blender until smooth.
5. Season with salt and pepper to your liking.
**Creamy Pumpkin Pasta**
**Ingredients**
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 500g pumpkin or squash, deseeded and chopped into chunks
- 50-100ml whole milk
- 2 tbsp tomato purée
- 2 tbsp mascarpone
- Salt and pepper
- 350g pasta of your choice
- 40g grated Parmesan or another hard cheese
**Method**
1. Boil the pumpkin in salted water for 10-15 minutes until tender (soft enough to pierce with a knife).
2. Meanwhile, heat oil in a large frying pan over low to medium heat and sauté the onion for 10-15 minutes until soft and translucent.
3. Add the garlic and fry for another minute, then remove from heat.
4. Drain the pumpkin and place it in a blender with 50ml of milk, along with the onions and garlic; blend until completely smooth. The mixture should be thick enough to coat the back of a spoon; add more milk if necessary.
5. Return the sauce to the frying pan, add the tomato purée and mascarpone, then simmer over low heat, seasoning with salt and pepper to taste.
6. Cook the pasta according to package instructions, then drain, reserving a cup of the cooking water.
7. Toss the pasta with the pumpkin sauce, Parmesan, and reserved water, adjusting the seasoning to taste, and top with extra Parmesan before serving.
**Pumpkin Curry With Chickpeas**
**Ingredients**
- 1 tbsp vegetable oil
- 3 tbsp Thai yellow curry paste
- 2 onions, finely chopped
- 3 large stalks of lemongrass, smashed with the back of a knife
- 6 cardamom pods
- 1 tbsp mustard seeds
- 2 garlic cloves, crushed
- 1kg pumpkin or squash, peeled, deseeded, and chopped into chunks
- 250ml vegetable stock
- 400ml can of reduced-fat coconut milk
- 400g can of chickpeas, drained and rinsed
- 1 lime
- Salt and pepper
- Large handful of mint leaves
**Method**
1. Heat the oil in a large, deep frying pan, add the onions, and sauté for 2 minutes. Then add the curry paste, lemongrass, cardamom, mustard seeds, and garlic, cooking for an additional 2-3 minutes until fragrant.
2. Add the pumpkin or squash to the mixture, stirring to coat in the paste.
3. Pour in the stock and coconut milk.
4. Bring to a simmer, add the chickpeas, and cook for about 10 minutes until the pumpkin is tender.
5. Squeeze the juice of one lime into the curry, adjusting seasoning with salt and pepper to taste. Just before serving, tear the mint leaves over the dish.
**READ:** Discover Stunning Autumn Leaves at These Locations in Beijing
Images: Unsplash, the Beijingers
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Get cozy with one of these filling pumpkin and squash dishes.