Yes you can! There are many varieties to enjoy, although if it falls into the gourd category, don’t eat it. Pumpkins freeze well, so why not peel it, chop it into blocks for roasting on a later date. Make a lovely curry paste or use store bought, roasting the defrosted and oiled pumpkin chunks in a 200C oven for 2o minutes, adding to the curry paste with a can of coconut milk.

Pumpkins lend themselves well to both savoury or sweet dishes. For savoury, herbs like sage, rosemary and basil pair well; spices such as cumin, smoked paprika and nutmeg work a treat.

The seeds can be eaten with or without the shells. Soak in water for 2 hours, dry thoroughly and mix in 1/2 tsp each of salt, garlic powder, smoked paprika and finally mix in 1 Tbsp oil. Place on a baking tray in a preheated 180C/160C Fan oven for 15 minutes, stirring during cooking for an even crunch.

I promise I won’t mention pumpkin pie, as delicious as it is. Have you ever tried a foolproof enriched pumpkin and raisin loaf? It’s not as faffy as a normal brioche, although you do need a warm space or an oven set on low. Use a store bought pumpkin spice mix, chai spices or this recipe.