You see a pumpkin, you think Halloween. You see a pumpkin, and you know it is Autumn. The welly boots come out, the waterproofs come on and off to the fields we go to pick our very own pumpkin. Then it is back home to carve out a scary or funny face before it sets up home on the doorstep for a few days, until Halloween is over.
Over 15 million pumpkins are grown every year in the UK and over half of these are only used for carving and Halloween festivities. 18,000 tonnes of edible pumpkin then ends up in the bin. What a waste. One in seven people who celebrate Halloween in the UK do not regard it to be edible food and will merely throw it out. It does have a reputation in this country for being a bit bland, when in fact it has a wonderful sweet and earth flavour. According to Tessa Tricks, head of food programmes at Hubbub, “pumpkins are a valuable source of food…. Even it if it’s labelled a carving pumpkin, you can still eat it.”
While many believe a pumpkin to be a vegetable, it is technically a fruit and therefore is incredible adaptable and perfect for both sweet and savoury recipes. A pumpkin is part of the squash family and has many nutritional benefits such as helping with sleep and reducing cholesterol. It is also a great source of many minerals and vitamins
It is not just food waste that is the problem when it comes to the end of Halloween. In the USA, pumpkins that end up as waste decompose and create emissions more than 20 times the warming effect of CO2. The same cannot be said about other nations from around the world that also celebrate scary festivals according to a recent article published by Betway Casino.
Why throw such a delicious ingredient in the bin. Here are 8 appetising, hearty, family friendly recipes that you can make from the carved out pumpkin.
1. Pumpkin Pie
Originated from Canada; sweet, rich and delicately spiced.
Ingredients:
- 750g pumpkin, peeled, deseeded and cut into chunks
- 350g sweet shortcrust pastry
- plain flour, for dusting
- 140g caster sugar
- ½ tsp salt
- ½ tsp fresh nutmeg, grated
- 1 tsp cinnamon
- 2 eggs, beaten
- 25g butter, melted
- 175ml milk
- 1 tbsp icing sugar
2. Pumpkin Banana Bread
Upgrade your lockdown banana bread with a bit of pumpkin spice!
Ingredients:
- Cooking spray
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground ginger
- 4 tbsp butter, melted
- 3/4 cup packed brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup pumpkin puree
- 1 cup mashed bananas (from about 2 large bananas)
- Pumpkin seeds
3. Pumpkin Scones
Halloweeny and Autumnal. Don’t forget the butter!
Ingredients:
- 40g butter, plus extra for greasing
- 200g pumpkin flesh, cut into small pieces
- 225g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- Handful grated Cheddar
- Small handful chopped fresh coriander or flatleaf parsley leaves
- 3-4 tbsp milk, plus extra for brushing
4. Pumpkin Soup
For those cold autumn nights.
Ingredients:
- 1 tbsp unsalted butter
- 1 1/2 cups roughly chopped yellow onion
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 tsp minced, peeled fresh ginger
- 1 ½ tsp yellow curry powder
- 3/4 tsp ground cumin
- 1/2 tsp ground coriander
- Small pinch of cinnamon
- 1 tsp of kosher salt plus more to taste
- 4 cups low sodium chicken stock (or vegetable broth for vegetarian option)
- 2 bay leaves
- 2 (15 oz) cans 100 percent pumpkin or 3 1/2 cups of chopped roasted pumpkin purée*
- 1 cup water
- 3 tbsp heavy whipping cream
- 1/8 tsp black pepper
- Yogurt (for garnish)
- Toasted pumpkin seeds (for garnish)
5. Chicken and Pumpkin Curry
As the nights get longer, this will put a smile on your face.
Ingredients:
- 8 bone-in chicken thighs
- juice of 1 lime
- sea salt and black pepper
- 4 spring onions, chopped
- 4 garlic cloves, chopped
- 20g fresh root ginger, peeled and chopped
- 2 scotch bonnets, seeded and finely chopped
- zest and juice of 1 lime
- 2 tbsp medium curry blend, preferably Caribbean
- ½ tsp ground allspice
- 1 tbsp vegetable oil
- 1 onion, thickly sliced
- 300ml chicken stock
- 2 tomatoes, peeled and diced
- 2 large thyme sprigs
- 2 bay leaves
- 400g pumpkin, cut into large chunks
- juice of ½ a lime
- 1 tsp rum (optional)
- sliced spring onions
- chopped parsley or coriander
6. Roast Pumpkin Salad
Light and healthy, for an easy dinner.
Ingredients:
- 4 tbsp olive oil
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried chilli flakes
- 500g pumpkin, seeds removed and wedged
- 2 red onions , wedged
- ½ x 400g tin chickpeas , drained
- 150g kale
- feta 50g, optional
- 100g natural yogurt
- tahini 1 tbsp
- lemon 1, juiced
- coriander a small bunch
7. Pumpkin Risotto
Filling and comforting.
Ingredients:
- 2 tbsp. olive oil
- 1 tbsp. medium onion
- ‘Musquée de Provence’ pumpkin
- 2 c. arborio rice
- 3 tbsp. dry white wine (optional)
- 6 c. chicken broth
- 1 sprig fresh rosemary
- 5 dried porcini mushrooms
- 2 tbsp. unsalted butter
- 3/4 c. grated Parmesan cheese
- Salt and freshly ground pepper
8. Pumpkin Humuus
Perfect for those Halloween get-togethers! (post covid!)
Ingredients:
- 1 small pumpkin (about 500g)
- olive oil , for roasting
- 2 garlic cloves , peeled
- ½ lemon , juiced
- 2 tbsp tahini paste
- 400g can chickpeas , drained
- 1 red pepper , deseeded, and sliced
- 1 yellow pepper , deseeded, and sliced
- mini breadsticks and pitta chips, to serve
