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It’s that time of year and as we put up the Halloween decorations, begin to rack our brains for costume ideas for the kids of course we find our homes filled with seasonal pumpkins, which we will carve into Jack-o'-lanterns to ward off evil spirits as Halloween Night approaches.
Unfortunately, a lot of that delicious pumpkin flesh gets thrown away, with estimates at around 1.3 billion pounds/0.5 billion kg) ending up in landfill every year. That’s a lot of pumpkin pie. Learn how to best use your pumpkin after carving so you can make delicious, healthy, seasonal dishes for you and your family.
Here are all the ideas you need to make sure none of your pumpkin goes to waste and becomes a valuable delicious ingredient.
How to roast pumpkin seeds
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Don't throw away those slimy seeds you scoop out from the centre of the pumpkin. They are good to eat and are highly nutritious. Roast them to get the best out of them and to maximise their nutritional value. Learn how to do it here.
Watch Michelin chefs cook with pumpkin
Learn from the pros as we share six different ways to cook pumpkin according to the best in the business. From Sat Bains' pork and pumpkin chorizo to Jennie Boer's langoustine and pumpkin with cucumber juice there's plenty to inspire you to make the most of your pumpkin.
Make perfect pumpkin bread
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This autumn staple is a great way to use up excess pumpkin, you can make multiple loaves and freeze them for latter. Experiment with added spices like ginger, nutmeg, cinnamon or citrus for variations.
Pumpkin tortelli
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Pumpkin is a commonly used ingredient in Italian cuisine, especially as a filling for tortelli. Try this recipe for hearty, comforting pumpkin tortelli for a great way to warm up as the temperature drops and the evenings draw in.
Tarte flambée with pumpkin and pears
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Indulge your sweet tooth with this classic recipe for tarte flambée with pumpkin and pears, a dessert that makes the most of two of the season's best ingredients.
Pumpkin risotto with sage
Another Italian classic that is easy to make and packed full of the flavours of the season.
Miso pumpkin soup
Kiki Aranita
Pumpkin’s mild flavour makes it the perfect base for a hit of miso umami with this miso pumpkin soup.
Pumpkin with chestnuts and onions
A simple yet surprisingly delicious way to use this seasonal ingredient. A well-balanced blend of sweet and bitter, its simplicity is the key to its deliciousness.
Pumpkin bibingka
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Take inspiration from bibingka, a kind of baked rice cake from the Philippines to make this snack full of the exotic flavours with sugar, butter, pumpkin and coconut. Perfect for any time of day, the kids will love it.
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