Hello Pumpkin!

Autumn is the most picturesque season of the year, with log fires, and bristling leaves floating effortlessly towards the ground. Long morning walks and wrapping up in front of the fire.

There is something almost magical about this time of year. The smell, the sounds and the colours of autumn are truly breath-taking. The ground is covered in bursts of yellow, orange, green and gold and (if we are lucky) the skies are blue and the true beauty of Britain’s seasons stands out in all its glory.

Many people get together to celebrate over the coming months. From the tradition of Harvest Festival and the excitement of costumes and pumpkin carving on Halloween, to the thrill of Guy Fawkes and bonfire night. It is the perfect time of the year for wrapping up and getting involved.

Every year hundreds of farms are busy producing fields full of pumpkins and squashes, for individuals and families to go along and pick their own pumpkins.

Whether it be for carving or baking, it is a perfect reason to get outdoors and create memories with loved ones or friends. Check out our recipe suggestion below to get some inspiration.

How to cook the perfect winter vegetable curry.


  • 2 tbsp vegetable oil
  • 2 onions thinly sliced
  • ½ pumpkin, winter squash or butternut squash, cut into cubes
  • 4 carrots, cut into batons
  • 2 parsnips, cut in batons
  • 3 tbsp curry paste (or gluten-free alternative)
  • 8 large ripe tomatoes, 2 cut into wedges
  • 6 garlic cloves, peeled
  • thumb-sized piece of ginger, peeled and chopped
  • small pack coriander, chopped
  • 200g brown basmati rice
  • 6 tbsp low-fat natural yogurt
  • 100g mango, cut into cubes
  • 1 tbsp mango chutney
  • small pack toasted flaked almond


  1. Heat the oil in a large lidded pan. Tip in the onions and cook for 10 mins until soft. Stir in the pumpkin, carrots and parsnips, and cook for 5 mins until they begin to soften. Add the curry paste and cook for another 3 mins.
  • In a bowl, whizz together the whole tomatoes, garlic and ginger until smooth, then pour over the vegetables, adding 200ml water. Save a handful of coriander to serve, and stir in the rest. Pop on the lid and simmer for 40 mins or until the vegetables are tender. Uncover, stir through the tomato wedges and reduce to thicken the sauce.
  • Meanwhile, cook the rice following pack instructions. Mix the yogurt, mango and chutney in a small bowl. Fork the rice into a serving dish and scatter the curry with remaining coriander and the almonds. Season, then serve alongside the rice and fruity yogurt.