Seasonal Vegetables for Autumn

Autumn has arrived, which means it’s time for autumnal vegetables!

Autumn has arrived and that can only mean one thing, pumpkin, pumpkin everywhere. We make pumpkin soup, we carve scary faces into them, heck we even name our favourite coffee order after it. But here at Eat in Antwerp we want to highlight some other vegetables which are in season.

A Variety of Pumpkin

We’ll start off with an autumn classic: pumpkin. There are tonnes of ways to cook it, all depending on which type you pick and what you’re hungry for. Roasting a beautiful butternut brings out amazing sweet flavours that go well with just about any vegetable. If you’ve had enough of chewing for one day, grab a hand blender and turn that golden roast into a velvety soup.

Pumpkin also works beautifully in risottos, curries, and even baking. Think pumpkin bread, muffins, or a simple tray of roasted cubes tossed with olive oil and herbs. It’s comforting, cheap, and instantly makes your kitchen smell like you know what you’re doing. Whether you go for sweet or savoury, pumpkin is the ingredient that quietly holds autumn together.

Into the Vineyard

Let’s leave the pumpkin patch behind and talk about fruit. Autumn is grape season, and those sweet clusters are perfect for snacking or adding to a cheese board. Once favoured by Roman emperors, grapes are nature’s candy at this time of year — fresh, juicy, and full of sunshine.

They come in every shade from deep purple to pale green, and each one has its own personality. Crunchy table grapes are perfect eaten cold from the fridge, while softer varieties are great for roasting or tossing through salads. A quick roast brings out their sweetness even more, especially with a drizzle of honey or a few sprigs of thyme. Pair them with creamy cheese, scatter them over roasted vegetables, or use them to top a warm crostini. They’re the kind of fruit that makes simple dishes feel a little special without any real effort.

An Apple a Day

We all know what they say: an apple a day keeps the doctor away. With the seasons changing and sniffles lurking around every corner, that advice feels more relevant than ever. Apples are packed with vitamins and fibre, and they’re one of the easiest ways to sneak a little freshness into cooler days.

Crisp and tart or soft and sweet, they work in almost anything — sliced over porridge, baked into pies, or cooked down into a quick compote for pancakes. Local varieties like Jonagold and Boskoop are at their best right now, making it the perfect time to stock up.

Mushrooms

When the air turns crisp and the leaves start to fall, mushrooms quietly take over the forest floor — and the market stalls. From humble button mushrooms to wild chanterelles and porcini, this is their moment to shine. They bring that deep, savoury flavour that makes even a simple dish taste slow-cooked and special.

Pan-fry them with butter, garlic, and parsley for an easy side, or stir them through pasta with a splash of cream for something richer. Toss a handful into risottos, omelettes, or autumn stews for instant comfort. If you’re lucky enough to find wild ones at a local market, treat them simply — let that earthy flavour do the talking.

The Best of the Rest

Of course, autumn in Belgium isn’t just about pumpkins, grapes, apples, and mushrooms. The markets are overflowing with leeks, Brussels sprouts, parsnips, and celeriac — all humble vegetables that shine once the weather cools. Roast them until golden, mash them into creamy sides, or fold them into soups that taste like a blanket in a bowl. These are the ingredients that make staying in feel better than going out.

As the days grow shorter and the air gets colder, cooking with what’s in season is more than just good sense — it’s a little ritual that connects you to the moment. Whether it’s a bubbling pumpkin soup, caramelised sprouts, or a handful of warm roasted grapes, autumn offers endless ways to eat well and stay cozy.

So next time you visit your local market in Antwerp, skip the pumpkin spice latte and fill your basket with what’s actually growing right now. Your kitchen — and your mood — will thank you for it.