Pick Your Own Pumpkins at South Farm Rodmell
Every October, our pumpkin field opens to families across East Sussex - come and find your
perfect pumpkin
For the last ten years we've welcomed families to our pumpkin field every October — watching children hunt for the perfect shape, hearing what everyone's planning to carve or cook, and sending you home with armfuls of pumpkins and squashes in every size and variety you can imagine.
Whether you're after a classic carving pumpkin for Halloween, a small decorative squash for the windowsill or something spectacular for the kitchen — you'll find it here.
What to expect:
A proper field of pumpkins and squashes in lots of different varieties and sizes. Priced by size, starting from £1. Free parking on site. Open every day 10am–4pm, weather permitting. Dogs welcome on a lead. The field can get muddy after rain so please wear suitable footwear - wellies are never a bad idea in October.
2026 Season
We're planning to open the pumpkin field again this October. Dates to be confirmed - sign up below to be the first to know.
“It was our first time visiting today and I can’t recommend it highly enough!! A huge field where the pumpkins are actually grown, rather than just shipped in and placed in a field like some other places. We had a wonderful time seeking all sort of different colours, shapes and sizes. The staff were incredibly friendly and chatty and the prices of the pumpkins were so reasonable! Definitely the best pumpkin experience we’ve ever had, we will be back next year for sure”
- Lauren (Facebook)
Cooking with Pumpkins
Not just for Halloween, pumpkin is a versatile vegetable that can be incorporated into a number of tasty dishes - find three of our favourite below. Let us know on on Instagram or Facebook what dish you’ve created with your South Farm pumpkin.
Pumpkin Soup
We love this delicious pumpkin soup recipe from Annie Rigg on the BBC Food website.
You’ll need:
1 large onion and 2 garlic cloves
2 carrots
1 medium pumpkin
1 medium sized potato
1 bay leaf
Unsalted butter and Olive Oil
Chicken stock
Double cream and pumpkin seeds are optional.
You will find the method on the BBC Food website here.
Roasted Pumpkin
Pumpkin chunks or slices are delicious roasted.
Cut up into chunks (with or without the skin) and place in a roasting tin with crushed cloves of garlic.
Season with salt and pepper (chilli flakes too if you like it hot), add sprigs of rosemary and thyme and drizzle with oil.
Cook in a fairly hot oven 200C for 40-45 minutes, turning them over occasionally. They should be slightly charred.
Sprinkle with rock salt and serve hot as a vegetable accompaniment or cold in a salad.
Helen’s Roasted Vegetables & Feta
Cut up the pumpkin (with or without the skin) and 3 carrots into slices or chunks.
Chop 2 red or green peppers
Quarter a handful of shallots or 2 onions
3 crushed garlic cloves
A sprig of fresh rosemary and thyme
You can add any other vegetable you have in the fridge - courgettes are delicious roasted. N.B. cherry tomatoes can be added halfway through cooking.
Season with salt and pepper (chilli flakes too if you like it hot), add sprigs of rosemary and thyme and drizzle with oil.
Cook in a fairly hot oven 200C for 40-45 minutes, turning them over occasionally. They should be slightly charred.
Empty out into a large dish and crumble feta cheese, and maybe some parsley over the top before serving.
“Thank you to everyone who bought a South Farm pumpkin!! We hope you enjoyed carving them for Halloween and/or making a delicious meal with them. We look forward to welcoming you back next season. Don’t forget to tag us in your creations!”