When the days get shorter, the evenings get cooler again and the smoke from the fire hangs in the air, the best time for anyone who loves cooking outdoors begins.
Autumn is the time of year when nature and cooking come together in a special way - and few vegetables embody this feeling as much as pumpkin.
In this article, we show you why pumpkins can do more than just glow, which varieties are particularly suitable for cooking, how you can best use them - and which three hearty Petromax pumpkin recipes you should definitely try out on chilly autumn evenings.
Table of contents
From pumpkin light to pumpkin pot: Why pumpkin is the perfect autumn ingredient
Which pumpkin varieties are suitable for cooking? An overview of the best edible pumpkins
Preparing pumpkin properly - peeling, cutting and recycling made easy
Pumpkin dishes from the fire: Three hearty recipes for outdoors
Halloween by the fire - pumpkin lights, the smell of smoke and hot soup
Frequently asked questions (FAQ) about preparing pumpkin
Conclusion: Pumpkin dishes for autumn and winter - with fire, taste and Petromax
From pumpkin light to pumpkin pot: Why pumpkin is the perfect autumn ingredient
Pumpkins are one of the oldest cultivated plants in the world. Over 10,000 years ago, people were already using it as a source of food - and presumably also as a container.
Today, it symbolizes the transition between summer and winter: When the last warm days pass and the fire becomes more important again, the pumpkin celebrates its big comeback.
Especially in October, when Halloween is just around the corner, you can find it everywhere:
Whether as a carved lantern with glowing grimaces, as a creamy soup or in a fresh loaf of bread - the pumpkin brings light and warmth to dark evenings.
Best of all, it can be completely recycled.
The flesh ends up in the pot, the seeds are roasted - and the skin? You can even eat it with the Hokkaido.
Even if you initially use your pumpkin as a decoration, you can still use the inside for delicious autumn dishes. A carved Halloween pumpkin can be turned into a hearty feast in no time at all.
Which pumpkin varieties are suitable for cooking? An overview of the best pumpkins for cooking
Not every pumpkin is suitable for the cooking pot. While ornamental pumpkins look pretty, they are inedible and even slightly poisonous.
For cooking, you need so-called edible pumpkins, which are characterized by their tender flesh and aromatic taste. Here are the most popular varieties - and what they are best suited to:
Hokkaido (all-rounder with edible skin)
The classic among edible pumpkins. It scores points with its edible skin, strong orange and slightly nutty taste.
Ideal for soups, purees and breads - and perfect for the Dutch oven or potjie thanks to its firm consistency.
Butternut (creamy & mild)
Slender, pear-shaped and particularly creamy. The flesh is fine, sweet and slightly reminiscent of nut butter.
Butternut is ideal for frying, roasting and soups. Its mild taste also makes it popular with children.
Muscat pumpkin (aromatic and spicy)
A real aroma bomb pumpkin! With its intense aroma and nutmeg-like note, it adds depth to stews and curries.
It is often cooked in large pieces over the fire or baked in the oven.
Spaghetti squash (light & surprising)
An exciting variety with a surprise effect: once cooked, the flesh disintegrates into spaghetti-like strands.
Light, low in calories and ideal for creative outdoor dishes if you want to try something new.
Preparing pumpkin properly - peeling, slicing and recycling made easy
A whole pumpkin can seem intimidating at first glance - but with the right steps, it's quickly ready to cook. We'll show you how!
Cut the pumpkin: How to do it safely
Pumpkin is much easier to cut if it has been slightly warmed.
Place it near the fire or briefly in the oven for around 10-15 minutes. This softens the skin and the knife slides through more easily.
- Warm it up: Place the pumpkin next to the embers or briefly in the oven for 10-15 minutes - the skin will soften.
- Stabilize: Place on a non-slip board, cut off the stem and blossom end generously.
- Halve & split: Cut in half with a large, sharp knife, then cut into wedges.
- Peel (if necessary): Do not peel Hokkaido; peel butternut/muscat (peeler/knife).
Core the pumpkin - and roast the seeds
Cut the pumpkin in half with a large, sturdy knife and remove the inside with a spoon.
Don't throw away the seeds - they are real energy packets!
Wash them, dry them well and roast them in a pan or on a griddle. Add a little salt or paprika to turn them into crispy snacks.
- Use a sturdy spoon to scrape out the soft inside and the seeds.
- Wash the seeds in a sieve with water and dry well.
- Roast: In a frying pan or on a griddle over a medium heat until crispy.
- Seasoning: salt, paprika, smoked salt, chili - the topping for soup and bread is ready.
Double use for Halloween: carving & cooking
If you carve a pumpkin for Halloween, you can use the flesh for soup or bread straight away.
After carving, simply set aside and use.
The outer shell remains as a lantern - a sustainable way to combine decoration and a meal.
- Usethe flesh for soup, bread or mash.
- Dry the hollowed-out shell well, carve a motif → pumpkin lantern.
- Tip: A small tea light or LED light ensures a long, safe glow.
Seasoning pumpkin: what really works?
Pumpkin loves spices that bring warmth: Nutmeg, ginger, cinnamon, curry or chilli harmonize wonderfully with its sweet aroma.
Pepper, garlic, thyme and smoked salt are also suitable for hearty dishes from the fire - this provides the typical Petromax character.
- Warm & spicy: nutmeg, ginger, turmeric, curry, chili
- Hearty & smoky: garlic, pepper, thyme, rosemary, smoked salt
- Outdoor twist: roasting over embers or on a hot plate adds natural smoky flavors.
Pumpkin dishes from the fire: three hearty recipes for outdoors
When the wood crackles and the smell of smoke is in the air, it's time to get the pumpkin into action.
Our three Petromax recipes combine rustic outdoor cooking with autumnal cuisine - regardless of whether you prepare them on an open fire, in the garden or when camping.
Setup recommendation (Petromax):
Potjie/Dutch Oven for braising, sandwich iron for the cheese sandwich, loaf pan (K4/K8) for pumpkin bread.
Optional: fire pan, Atago, fire plate.
1) Pumpkin soup from the potjie (butternut, ginger & chili)
The classic autumn soup gets its incomparable aroma over the fire.
Onions, garlic and ginger are sautéed in the cast-iron potjie before the pumpkin, carrots and stock are added.
After simmering, a creamy, golden yellow soup is created, which is rounded off with crème fraîche, nutmeg and chipotle chilli - warming, spicy and perfect for cold evenings.
2) Grilled cheese sandwich with pumpkin (sandwich iron)
Crispy bread, melted cheese and creamy pumpkin mash - it couldn't be more autumnal!
The sandwich turns golden brown on the outside and wonderfully soft on the inside in the sandwich iron.
Add caramelized onions, sweet mustard and a little chilli and you have a snack that is a real highlight both around the campfire and in the garden.
3) Pumpkin bread from the loaf tin (golden & moist)
A simple but impressive recipe: the pumpkin puree provides color and juiciness, while the dough is baked in the Petromax loaf pan until golden brown.
The bread tastes great fresh with butter or with hearty stews - and stays fresh for a long time thanks to the pumpkin.
You can find the full recipe here!
Menu idea for Halloween:
Pumpkin soup starter, pumpkin and cheese sandwich main course, served with pumpkin bread - all cooked over embers and in cast iron, surrounded by pumpkin lights.
Halloween by the fire - pumpkin lights, the smell of smoke and hot soup
Halloween is the night when light and shadow meet - and few things fit this atmosphere better than the flickering of a fire.
A carved pumpkin on the table, the potjie over the flames, the smell of soup in the air - this is autumn in its most original form.
Whether in your own garden, at the campsite or on the lakeshore - a Halloween evening with Petromax equipment is more than just cooking: It's a little ritual.
When the wind blows outside, the wood cracks and the pumpkins glow, moments are created that you won't soon forget.
Tip for an autumnal campfire setup:
- Place the potjie or Dutch oven on the Atago or directly over the embers.
- Use a fire pan for roasting flavors.
- Place a few carved pumpkins around the fire pit as decoration.
- A blanket, a hot drink - and the evening can begin.
Frequently asked questions (FAQ) about preparing pumpkin
Which pumpkin varieties are best for soup?
Butternut (very creamy) and Hokkaido (skinless peel) are the top choices. I like nutmeg pumpkin for hearty stews.
Do I always have to peel pumpkin?
Hokkaido not - peel is edible. Peel butternut and nutmeg (peeler/knife).
How do I roast pumpkin seeds properly?
Roast rinsed, dry seeds in a frying pan without oil, then season with salt, paprika or chili.
My pumpkin tastes bitter - what should I do?
Stop eating it. Bitterness indicates cucurbitacins → dispose of.
Can I prepare and freeze pumpkin puree?
Yes. Cool the puree and freeze in portions - ideal for spontaneous pumpkin bread or sauces.
Conclusion: Pumpkin dishes for autumn and winter - with fire, taste and Petromax
Pumpkin dishes are much more than just a meal - they are a piece of the season, a feeling of warmth and community.
Whether you hollow it out for Halloween, roast it over the fire or turn it into bread: The pumpkin brings fall to your plate - and the fire makes it glow.
With the matching Petromax products such as potjie, loaf pan or sandwich iron, every pumpkin dish becomes a little outdoor adventure.
So: pile up the wood, light the fire, grab the pumpkin - and enjoy autumn with all your senses.
