Pump it up: 6 pumpkin dishes to try in London this autumn

If you thought pumpkins were just for Halloween, think again! They’re cheap, versatile, and packed full of nutrients to fend off those winter bugs. You can roast them, blend them into soups, or – better yet – leave it to the experts and try one of these seasonal pumpkin dishes.

This dish is almost too pretty to eat, but don’t let that stop you. Grab a fork and tuck into ‘Hongos en Escabeche’ – roast pumpkin, lightly pickled mushrooms and egg yolk. Try it for yourself at ENEKO Basque Kitchen & Bar, a West End restaurant with a menu overseen by acclaimed chef Eneko Atxa.

Bringing Italian elegance to the heart of Covent Garden, Margot is perfect for date night or a pre-theatre supper. This autumn, they’re serving a velvety smooth pumpkin soup with burrata Pugliese, amaretti crumble, and toasted pumpkin seeds. If you’re more into pasta, their pumpkin and ricotta ravioli comes highly recommended.

There are few dishes more comforting than risotto – especially in the winter months. If you don’t fancy slaving over a hot stove, book a table at Francesco Mazzei’s Islington Italian, Radici, to try this rich pumpkin and sage risotto.

Bermondsey pasta bar Flour & Grape is celebrating autumn flavours with this tasty new small plate. They recommend a glass of chilled Timorasso (a full-bodied white) with this roast pumpkin, pomegranate, ricotta, and pumpkin seed salad. After a few shared plates, you can tuck into winter warmer pasta dishes like rigatoni alla Norma or pappardelle with beef short rib ragu.

A favourite with Notting Hill locals since 2001, E&O’s beautifully presented pan-Asian dishes continue to impress. Why not take some friends along for a dim sum feast? Don’t miss their famous pumpkin gyoza – they’re so good you might want to order two portions. We’re also big fans of their fragrant green curry with aubergine, lychee and roast pumpkin.

If you work near Spitalfields, you’ve probably already heard about Sud Italia and their superb Neapolitan style pizzas. They let their dough rise for 24-36 hours so it’s light and easy to digest – no carb comas here. Try the classic marinara or something different like their Zucca pizza topped with pumpkin, fior di latte mozzarella, gorgonzola, Parmesan, Pecorino Sardo, and fresh basil.