In autumn, I love cooking with pumpkin. Besides soups and oven dishes, I enjoy turning it into something a little unexpected: sweet and tangy pumpkin with mustard seeds. The combination of soft, tender pumpkin flesh, spicy mustard seeds, and a bright, sweet syrup with tangy balsamico vinegar is simply irresistible.

This dish is a delicious and surprising side. It’s deeply autumnal yet still fresh thanks to the vinegar. It’s the perfect counterbalance to a hearty ragout or stew, and it brings a pop of flavor and color to the table just as the days start getting shorter.

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An Abundance of Pumpkins

A pumpkin rarely comes alone. As soon as the plant starts to die back and the stems dry, it’s time to harvest. Often you suddenly find yourself with a whole row of bright orange pumpkins waiting for attention. Luckily, they store very well: in a cool, dry, well-ventilated place, firm varieties will easily keep until early spring. That means you can cook with them all winter long.

Especially in autumn, pumpkins appear everywhere—and I can never resist working with them. It’s simply part of the season for me: the cutting, the roasting, the smell of pumpkin soup simmering away. And pumpkin is perfect for creative cooking—not just for carving lanterns (though that’s still fun!), but for all kinds of kitchen experiments.

Pumpkin pairs beautifully with a variety of spices and flavors. Sweet and tangy, like in this recipe, is one of my favorites. But pumpkin also shines in festive soups with curry and orange, or in sweet treats like cakes and desserts with cinnamon and ginger.

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Choosing the Right Pumpkin

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Ingredients

For one 500 ml (½-liter / 2 cups) jar:

• 500 g pumpkin (about 1.1 lb)
• 1.5 liters water (about 6 ⅓ cups)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 medium onion
• 50 g fresh ginger (about 1.75 oz)
• 1 tablespoon mustard seeds
• 75 g sugar (about ⅓ cup)
• 75 ml white wine vinegar (about 5 tablespoons)
• Pepper and salt to taste

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Instructions

Prepare the Pumpkin

Peel the pumpkin (or leave the peel on if using Hokkaido) and cut it into cubes of about 1.5 to 2 cm (½ to ¾ inch).

Parboil Briefly

Bring the water with the salt to a boil and cook the pumpkin cubes for 5 minutes. Drain and let them dry well.

Base of the Sweet-and-Tangy Mixture

Peel and finely chop the onion. Peel the ginger and grate it finely.

Heat the olive oil in a large pan and sauté the onion and grated ginger briefly.

Vinegar and Sugar

Add the white wine vinegar, sugar, and mustard seeds. Stir until the sugar has dissolved.

The sharp scent of vinegar mixes with the sweetness of the sugar—at first it tingles in your nose, but that disappears as soon as the mixture starts to thicken into a glossy syrup.
(I often smell my jars while I’m cooking, but vinegar is one ingredient I’ve learned not to do that with.)

Add the Pumpkin

Add the pre-cooked pumpkin cubes to the pan and let everything simmer for 5 minutes over medium heat. Stir gently so the pumpkin doesn’t break apart. When most of the liquid has evaporated and the pumpkin is coated in a syrupy glaze, it’s ready.

Season with pepper and salt.

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Serving Ideas

This sweet and tangy side is delicious with:

• Roast meat
• Beef stew (click here for the recipe)
• Game dishes or ragout
• A cosy autumn meal with roasted vegetables and potatoes

I love serving this alongside hearty Sunday stews. The refreshing acidity from the vinegar brings balance to richer dishes and creates a lovely contrast of flavors.

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Variations

• With cinnamon: add a pinch for a warmer, sweeter flavor.
• With curry: one teaspoon of curry powder gives the dish an exotic touch.
• Different vinegars: replace white wine vinegar with apple cider vinegar or rice vinegar.
• Extra depth: a bit of red wine or fresh orange juice adds a beautiful complexity.
• With spices: add a bay leaf or a couple of cloves for a deeper aroma.
• Sweet notes: a handful of raisins or a small apple cut into cubes brings a subtle fruity layer.
• Lightly spicy: a pinch of chili flakes makes the dish more exciting.

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Storage

Want to store the sweet and tangy pumpkin for longer?

You can can it. There isn’t enough sugar or vinegar in this recipe to store it safely in the refrigerator for long (it’s not a true pickle), but canning keeps it good for months. Do keep in mind that the texture of the pumpkin may soften slightly after canning.

Can in small jars, around 500 ml (2 cups) — a convenient size to place on the table.

Canning time:
60 minutes at 90°C (194°F).

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In Conclusion

Pumpkin is so much more than soup alone. This sweet and tangy version proves that even the most familiar autumn vegetable can still surprise you with bold and exciting flavors.

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