Stylish Pumpkin Cookware and Halloween Carving Tips Plus Three Autumnal Zero-Waste Recipes from STAUB and ZWILLING

With autumn and Halloween on the horizon, premium kitchenware brands, STAUB and ZWILLING have everything needed for the season. From pumpkin-shaped cookware ideal for bringing to life stylishly spooky tablescapes, to safe carving advice and delicious zero-waste recipes that make the most of every part of the pumpkin.

 

STAUB’s Stylish Pumpkin Cookware

STAUB 24cm Cast Iron Pumpkin Cocotte in Cinnamon – RRP £319

Perfect for autumn dining, STAUB’s 24cm PumpkinCocotte’s cast iron construction retains heat beautifully, keeping dishes warmer for longer. With a generous 3.45-litre capacity, it works on all hob types, including induction, and features sturdy side handles for easy oven-to-table serving. What’s more, the matt black enamel interior not only makes cleaning simple but also enhances flavour through its unique micro-grill texture, ensuring even cooking, natural caramelisation, and no burning. As the dish cooks, aromatic juices gather to form rich bases for sauces and gravies, while STAUB’s signature ‘Aroma Rain’ lid design continuously bastes the food for maximum moisture and taste. From slow-cooked meats to hearty vegetable stews, this showstopping Cocotte will bring seasonal style and irresistible flavour to autumnal and Halloween themed gatherings.

 

STAUB Ceramic Pumpkin Cocotte in Cinnamon or Black – 12cm RRP £24.95, 15cm RRP £29.95

 

 

STAUB’s Ceramic Pumpkin Cocottes are a charming way to present themed bakes, sweets, or seasonal treats. Available in 12cm and 15cm sizes and either a Cinnamon or Black colourway, they are ideal for mixing and matching on an autumn table alongside the 24cm Cocotte, or on their own. Crafted from durable ceramic, these petite Cocottes are highly resistant to scratches, impacts, and thermal shock. Best of all, they are also microwave, freezer, and dishwasher safe, making them as practical as they are eye-catching.

Halloween Carving Tips

“When preparing to carve a pumpkin, the most important thing is to avoid injuring your fingers and hands,” says Paul Bough, chef for STAUB and ZWILLING. “Always keep hands dry to prevent slipping as the pumpkin juice seeps out so have a tea towel at the ready and use it to dry the chopping board, knife handles and hands as you go. Make sure the area is well-lit, take your time and let the adults do the cutting and carving. Children can help by drawing their design on the pumpkin and scooping out the messy insides once open. ZWILLING’s Pro 2-piece Knife Set (RRP £159) is perfect for this task, as it includes a 10cm paring knife and 20cm large chef’s knife with chromium and carbon steel blades.”

Autumnal Zero-Waste Recipes

Despite pumpkins being one of autumn’s most iconic ingredients, they are often left unused. According to Waste Managed, 40% of UK consumers buy pumpkins purely to carve for Halloween, and 60% of them discard the flesh. This results in a staggering 18,000 tonnes of pumpkins thrown away each year – enough to make around 360 million portions of pumpkin pie. Prevent leftovers going to waste by storing them in ZWILLING’s FRESH & SAVE vacuum storage boxes or bags, then use later in the week to cook up a storm. Find below three delicious recipes from STAUB and ZWILLING that will help minimise waste this year – Miso Pumpkin Soup, PumpkinPecan Cake and Spiced Pumpkin Latte.

1. Miso Pumpkin Soup with Walnut and Sesame Seed Brittle Recipe

Ingredients

BRITTLE 

• 200 g sugar 
• 1 tablespoon lemon juice 
• 2 tablespoons unsalted butter
• 65 g toasted walnuts 
• 80 g black sesame seeds
• Flaky sea salt 

SOUP 

• 1 pumpkin, cut in half and seeded 
• 4 tablespoons olive oil 
• 1 onion, diced 
• 450 g sweet potatoes, peeled and diced 
• 2 cloves garlic, peeled 
• Salt and freshly ground black pepper 
• Pinch of freshly grated nutmeg 
• 2 tablespoons white or yellow miso 
• 950 ml vegetable stock 
• 1 tablespoon sherry vinegar 
• Creme fraiche (optional)

Method

1. Make the brittle first. Line a baking sheet with parchment paper. Combine the sugar, lemon juice, and 250 ml water in a Cocotte. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Continue cooking until the liquid turns amber in colour – 5 to 7 minutes. Add the butter and stir well. Fold in the walnuts and sesame seeds. Carefully pour the brittle onto the prepared baking sheet, sprinkle with salt, and let cool for 1 hour. Carefully chop the brittle into small bite-size pieces. 
2. Meanwhile, make the soup. Preheat the oven to 220°C and line a baking sheet with parchment paper. 
3. Brush the pumpkin with 2 tablespoons of the oil and lay it flesh-side down on the prepared baking sheet. Roast for 30 to 40 minutes, until softened. Set aside to cool slightly. 
4. Heat the remaining 2 tablespoons oil in a large cast-iron Cocotte over medium heat. Add the onion and sweet potatoes and cook for 10 to 12 minutes, until the sweet potatoes are softened. Add the garlic, a large pinch each of salt and pepper, and the nutmeg and cook for another 30 seconds. Scoop in chunks of the cooked pumpkin and cook for another 5 minutes. Add the miso and stock and stir well to combine. Bring to a boil, then reduce the heat to maintain a simmer for 5 minutes. 
5. Working in batches, blend the soup until smooth and return to the Cocotte. Spoon into bowls and serve immediately, with a dollop of creme fraiche, and a sprinkle of brittle.

2. Pumpkin Pecan Cake Recipe

Ingredients

• 130 g pecan nuts
• 200 g flour
• 1 tsp. baking soda
• 2 tsp. baking powder
• 4 eggs
• 100 ml rapeseed oil
• 200 g brown sugar
• 8 g Bourbon vanilla sugar
• 1 tsp. 5-spice powder
• ½ tsp. salt
• ½ tsp. ground ginger
• 200 g sugar syrup
• 300 g cooked pumpkin cubes or pumpkin purée
• 150 g chocolate drops for baking
• Butter for greasing
• Flour for dusting

Method

1. Weigh and measure all the ingredients, prepare them and place them ready.
2. Preheat the oven to 200°C or 180°C fan. Grease a loaf pan with butter and dust with flour.
3. Coarsely chop the pecan nuts in a blender jar on a pulse setting 2 to 3 times for 1-2 seconds each time, remove and put to one side. Mix the flour, baking soda and baking powder and put to one side.
4. Add the remaining ingredients to the blender jar in the following order: Eggs, rapeseed oil, brown sugar, vanilla sugar, spices, syrup, pumpkin. Close the blender jar with the lid.
5. Blend and gradually add the flour mixture.
6. Once the blending is finished, remove the lid. Briefly mix in the pecan nuts and chocolate drops manually or fold in with a spatula. Pour the dough evenly into the prepared loaf tin.
7. Bake in the centre of the oven for approx. 50-60 minutes. Remove, leave to cool for a short time, turn out and leave to cool completely.

3. Pumpkin Spiced Latte Recipe

Ingredients

• 2 tbsp fine pumpkin puree
• 200 ml milk of choice
• ½ tsp pumpkin spice
• 1 tbsp liquid honey (alternatively agave syrup)
• ½ tsp vanilla extract
• 1 double espresso or strong coffee (50 ml)

Method

1. Pour the pumpkin puree into the container of a Milk Frother with the milk and stir. Add the pumpkin spice, honey and vanilla extract. Start the programme for warm milk froth.
2. In the meantime, prepare the espresso or coffee.
3. Pour the frothed milk into a glass. Carefully add the espresso or coffee so that the layers do not mix. Enjoy immediately.

STAUB and ZWILLING products are available from zwilling.com/uk