How about this for a starter?
Lantern Soup (Pumpkin and Haricot Bean)
Ingredients
1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
675g/1½lb pumpkin flesh, cubed
450g/1lb sweet potatoes, peeled and cubed
1 tsp mixed dried herbs
1 tsp chopped sage
1.5L/2½ pint vegetable stock
400g/14oz canned haricot beans, rinsed and drained
salt and freshly ground black pepper
Method
1. Heat the oil in a large saucepan and fry the onion and garlic for about 10 minutes until softened and starting to colour.
2. Add the pumpkin, sweet potato and herbs and cook for a further 5 minutes.
3. Add the vegetable stock and bring to the boil. Cover the pan and simmer for 30 minutes, until the vegetables are cooked and tender.
4. Add the haricot beans and season to taste with salt and pepper. Cook for 5 minutes, then serve hot with crusty bread.
I got that recipe from the BBC - you should still be able to check out their site? Sorry if this is a little late, I only just logged on. If you don't have time to make a starter, you can always buy this soup ready made - I know one company that sells it in cartons in all the major supermarkets, but I don't remember the brand I'm afraid.
Also from the BBC is this recipe for a main:
Toad in the Hole with Spicy Pumpkin Puree
Ingredients
75g/2½oz plain flour
pinch of salt
1 egg
¼ pint milk
a little oil
2 chipolata sausages
For the pumpkin purée
110g/4oz pumpkin purée
pinch of turmeric
pinch of paprika
pinch of medium curry powder
pinch of chilli powder
knob of butter
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Mix the flour, salt and egg in a bowl and, stirring all the time, add enough milk to give a smooth batter the consistency of double cream.
3. Heat a little oil in a small non-stick pan and pour the batter mixture in. Transfer to the oven and cook for 6-8 minutes or until golden.
4. For the chipolatas, drizzle a little oil in a medium non-stick frying pan and cook the sausages for a few minutes, turning frequently, to colour. Transfer to the oven and cook for 8-10 minutes, or until cooked through.
5. Heat the pumpkin purée in a pan for 1-2 minutes. Stir in the turmeric, paprika, curry powder and chilli powder and heat for a further minute.
6. Add the knob of butter and gently heat for 2-3 minutes, stirring occasionally.
7. To serve, remove the Yorkshire pudding from the oven and tip out onto a plate.
8. Spread the spicy pumpkin purée on top and then top with the cooked sausages to serve.
Hope this helps somehow!
-Claire x