Image shows roasted pumpkin on sourdough and loaded pumpkin fries.  The background is light blue with light yellow pumpkins.

Some new ways to use pumpkins (Photo: Mike Slawski/Primula Cheese/

It’s finally pumpkin season.

Now that fall is well and truly here and the weather has deteriorated with gray skies and gloomy days, it’s time to cook and cook your favorite fall and winter dishes.

Pumpkins are a fall staple, and you can do more with them than just carve them for Halloween, have them in a spiced latte, or use leftovers to make soup.

We have a few Primula cheese recipes that will help you put your pumpkins to good use and give you something different to try.

Sourdough Roasted Pumpkin

A delicious alternative to avocado (Photo: Mike Slawski/Primula Cheese)

Cooking time: 25-30 mins.

Total preparation and cooking time: about 35 minutes

Serves: 4-5


  • 500 g pumpkin, peeled and diced
  • 2 tablespoons olive oil
  • Pinch of chilli flakes
  • 2 cloves of garlic, finely chopped
  • 1 tablespoon of honey
  • 1 loaf sourdough bread, sliced
  • 1 clove garlic, peeled
  • 100g Primrose cheese


  1. Preheat the oven to 180 °.
  2. Arrange the pumpkin in a large, shallow baking dish.
  3. Drizzle with olive oil and scatter over the pepper flakes.
  4. Add the minced garlic cloves.
  5. Roast for 25 to 30 minutes, or until tender and lightly charred.
  6. Remove from the oven, add a tablespoon of honey and mix well to coat the pumpkin. Put aside.
  7. Toast the sourdough until golden.
  8. Remove from the toaster and rub gently with the remaining garlic clove.
  9. Garnish with primrose cheese
  10. Serve immediately.

Loaded Pumpkin Fries

A delicious side dish (Photo: Primula Cheese)

Cooking time: 10-15 minutes

Preparation and total cooking: about 25-30 mins

Serves: 4-5


  • 1 medium sized pumpkin
  • 2 teaspoons cornstarch
  • 2 teaspoons olive oil
  • 1 tbsp fajita seasoning
  • 150g primrose cheese
  • A handful of fresh cilantro, to garnish


  1. Using a sharp knife, cut the pumpkin in half. Take the seeds and the pulp.
  2. Remove the ends of the pumpkin, peel it and cut it into fries.
  3. Place pumpkin fries in a large bowl and cover with cold water.
  4. Let the fries soak for at least 30 minutes, but preferably overnight.
  5. When the fries have finished soaking, preheat your oven to 220°.
  6. Drain the fries and pat them dry with paper towel.
  7. Fill a large zip lock bag with the fries.
  8. Add the cornstarch, close the bag and shake to coat the fries.
  9. Add oil and fajita seasoning to fries and stir well, coating evenly.
  10. Spread the fries out in a single layer on a baking sheet lined with parchment paper. Leave enough space for the fries to ensure they are perfectly crispy. You may need a few trays.
  11. Bake for 10 to 15 minutes, turning once halfway through cooking, until the fries are crispy and golden brown.
  12. Remove from oven.
  13. Press the Primula cheese on top and sprinkle with coriander.
  14. Serve immediately.

Pumpkin and sweet potato rosti

A very orange meal (Photo: Mike Slawski/Primula Cheese)

Cooking time: 20-25 minutes

Preparation and total cooking: about 25-30 mins

Serves: 2


  • 600 g mixed pumpkin and sweet potato, peeled and grated
  • 2 eggs, for binding
  • A handful of flat-leaf parsley, coarsely chopped
  • Salt and pepper to taste
  • Olive oil
  • 100g Primrose cheese
  • 1 spring onion, sliced
  • Lime wedges, optional


  1. Squeeze all the water out of your grated pumpkin and sweet potato using an old kitchen towel.
  2. Add eggs and parsley.
  3. Season to taste then mix well.
  4. Heat a skillet over medium-high heat and add the olive oil.
  5. Spoon a heaped tablespoon of the rosti mixture into the pan and cook for 2 minutes, until golden brown. Go back and repeat.
  6. Repeat until all of your mixture is gone.
  7. Remove from skillet and place on a paper towel to remove any excess oil.
  8. Plate the rosti and garnish with primula cheese and chives.
  9. Garnish with spring onions and lime wedges.
  10. Serve immediately.

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