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Get the party pumpkin

Brilliant for getting creative at Halloween, pumpkins are also wickedly delicious. Here’s how to decorate yours in style, plus some tasty ways to enjoy the goodness inside
A selection of M&S pumpkins

Pick the perfect pumpkin

This year, we’ve gone even bigger and better with our pumpkins! Whether you prefer the classic orange varieties or something a little different, explore the range in store now. Don’t miss our white ghost pumpkins, mini munchkin pumpkins and crown prince pumpkins.

RECIPE INSPIRATION

 

Roasted pumpkin risotto with almonds, sage and Parma ham

Roasted pumpkin risotto with almonds, sage and Parma ham

Deliciously comforting, this impressive pumpkin risotto is topped with almonds and crispy sage and Parma ham
See the recipe
    • 850g pumpkin, peeled, deseeded and chopped into 1.5cm chunks
    • 20g butter
    • 1 onion, chopped
    • 1 stick celery, chopped
    • 3 garlic cloves, chopped
    • 300g risotto rice
    • 150ml dry white wine
    • 1.2 litres chicken stock
    • 25g flaked almonds
    • 4 slices Parma ham
    • 16 sage leaves
    • 50g parmesan
    1. Heat the oven to 200°C/180°C fan. Put the pumpkin into a large roasting tin, drizzle with 1 tbsp olive oil and season. Roast in the oven for 20-30 minutes, until tender and beginning to turn golden.
    2. Meanwhile, heat 1 tbsp olive oil and half the butter in a large, heavy-based frying pan. Add the onion, celery and garlic to the pan and cook over a gentle heat for 6-8 minutes, until soft.
    3. Increase the heat slightly and stir through the rice, coating it with the oil and butter. Cook for 1-2 minutes, stirring, until the grains begin to look translucent (be careful not to brown the rice).
    4. Pour in the wine – which should sizzle from the heat of the pan – and simmer for 1 minute.
    5. Heat the stock over a low heat. Keeping it on the heat, add a ladleful and cook, stirring with a wooden spoon, until absorbed. Continue adding, allowing each ladleful to be absorbed before adding the next.
    6. After about 20 minutes, once most of the stock has been added, the rice should be al dente – if it’s too firm, add another ladle of stock and cook for several minutes.
    7. Meanwhile, heat a dry frying pan until hot. Add the almonds and toast over a medium heat, transfer to a plate and set aside.
    8. Add the Parma ham to the pan and cook briefly until crisp. Cool on a plate, then break into small pieces.
    9. Heat 1 tbsp olive oil in the frying pan, add the sage leaves and fry for up to 1 minute, until fragrant and crispy around the edges.
    10. Remove the risotto from the heat, stir in the cheese and the remaining butter.
    11. Mash one third of the pumpkin with a fork and stir this through the risotto.
    12. Serve the risotto topped with the remaining roasted pumpkin, a sprinkling of parmesan, the toasted almonds, the sage and the crispy pieces of Parma ham. Season to taste.

Carve a Percy Pig pumpkin!

An evening of wickedly good Halloween fun begins with a spooky pumpkin. Our medium-sized M&S Select Farms pumpkins are just £1.

How will you decorate yours? For something a little different, why not carve our iconic Percy Pig into your pumpkin and add a tealight for an eerie glow?

Percy Pig pumpkin
A group of colourful painted pumpkins

Make your pumpkin pop

Fancy a change from the usual pumpkin carving? Try painting yours instead. For a striking finish, use neon paint and experiment with different designs: splatter the paint Jackson Pollock-style across the pumpkin, draw graphic stripes and shapes, paint a thick layer across one half and let it drip down, or go for spooky faces. Arrange on your doorstep or by the fireplace to wow your guests.