Don't throw your pumpkins away!
- James Smith
- 19 minutes ago
- 1 min read
Did you know that every October, around 18,000 tonnes of pumpkin go to waste across the UK, despite pumpkins being incredibly versatile in both sweet and savoury cooking?
Here's a guide to using leftover pumpkins—plus three delicious recipes (with links) you can try right away.
How To Prep:
Before diving into recipes, here’s how to make the the most of your leftovers:
Separate the parts. If you haven't done so already, scoop out the flesh and seeds into a bowl. Rinse seeds and pat dry.
Remove wax, soot, or burnt bits. If your pumpkin was lit, trim away any blackened edges.
Peel if needed. The skin of some pumpkins is tough and not pleasant to eat. Use a sharp knife or peeler.
Cook down into purée. Boil or roast the pumpkin flesh until tender, then drain and mash or blend into a smooth purée. Many recipes use this as a base.
Store or freeze. Fresh purée keeps in the fridge for a few days; for longer, freeze in portions.
Roast the seeds. Toss cleaned seeds with oil and seasoning, then roast for a crunchy snack.
Using every bit (flesh, skin, seeds) helps reduce waste and get more value out of your Halloween pumpkin.
Recipes:
Here are three delicious recipes for your leftover pumpkin!
