7 Pumpkin Dishes from Around the World

Its true, we love all things pumpkin: pumpkin beer, pumpkin coffee, and of course pumpkin pie (speaking of which, have you taken our pumpkin quiz yet?). But, it’s not just a stateside obsession—this large, orange, festive ingredient is eaten all over the world. Maybe it’s time to try a new pumpkin plate, because it’s hard to go wrong with a sweet (or savory) global twist.


Pepitas—the seeds inside a pumpkin—are often used in Mexican cooking. The white hull is removed to reveal a dark green crunchy seed within. They tend to be roasted and salted, and served as a delicious textural garnish, or even a simple snack. The pumpkin itself, known as calabaza, can be included in more veggie-focused taco recipes, in addition to buñuelos, aka doughnuts with chocolate sauce. Count us in for those.


In Austria, pumpkinseed oil (from the Styria region), is widely used and much-loved. It’s super dark green in color and has an intense, nutty flavor that adds depth to all kinds of vinaigrettes and dressings.


In Italy, pumpkin is called zucca (pronounced tsu-ka), and is often used as a stuffing for ravioli, alongside a delicious Italian cheese. Our Plated chefs love this pumpkin interpretation so much, we created our own recipe (you can order it now!).


In this traditional Korean dish—called Hobakjukporridge, or “juk” is flavored with pumpkin, making for a hearty, warming dish that is sometimes served in the pumpkin itself.


In Japan, the most ubiquitous pumpkin variety is kabocha squash, which can be served deep fried or in korokke, a squash croquette. It’s also used in cake batter (yes, please) or boiled in a dashi broth for Kabocha non Nimono (simmered pumpkin).


Pumpkin, known in India as kaddu, is eaten regularly throughout the year, in savory curries like Kaddu ki Sabzi (beware, it’s spicy) and desserts like halwa, a dense, fudge-like treat often enjoyed during Diwali and other Indian festivals.


Commonly found in Thai curries—with seafood, meat, or veggies—pumpkin is also an essential component in Sankaya, a traditional Thai dessert in which coconut egg custard is steamed inside a pumpkin and cut into slices. Then, you eat the pumpkin alongside the custard.

Love experimenting in the kitchen? Try Plated!

Get 25% off your first four weeks of Plated!

On the List?

Subscribe to Plated's Newsletter

Thanks for signing up!

There was an error signing you up.
Please check that your email is valid. Try again