Nutrition experts are urging households not to throw away their Halloween pumpkins, sharing five simple ways to turn the leftovers into seasonal treats.
After carving pumpkins for Halloween, many families are left wondering what to do with the flesh and seeds once the celebrations end. While throwing them in the bin is the easiest option, experts say there are plenty of ways to reuse them.
Expert advice on reducing pumpkin waste
Pauline Cox, a nutrition expert from Hunter & Gather, has shared advice on how to bring more nutrition to autumnal meals while reducing pumpkin waste. She said: "Halloween is one of those occasions where we can buy food for a very specific purpose and forget that there are plenty of ways to use it once the celebrations are over."
"Getting creative with what you already have can mean fewer ingredients ending up in the bin while also giving you some really simple meals, drinks and snacks for the days after Halloween," she added.
Five ways to reuse pumpkin leftovers
1. Turn pumpkins into a warm autumnal soup - Roast chopped pumpkin, onion and garlic with avocado oil, cinnamon and a pinch of salt at 200C for 30 to 40 minutes until golden and soft. Blend with bone broth until smooth, adding more liquid for your preferred consistency. The bone broth adds 15g of protein per serving.
2. Bake a cosy autumn treat - Use leftover pumpkin puree to make spiced cupcakes with eggs, coconut flour, melted coconut oil, vanilla, baking powder and warming spices. Bake at 175C for 22 to 25 minutes, then add cream cheese frosting once cooled. For a savoury option, mix the puree into cheese and pumpkin seed muffins with eggs, ground almonds, grated cheddar, natural yoghurt, baking powder and Grass-Fed Beef Bone Broth powder. Bake at 170C to 180C for 20 to 30 minutes.
3. Make a homemade pumpkin spiced latte - Peel and chop fresh pumpkin flesh, roast at 200C for 30 to 40 minutes, then blend until smooth. Blend a spoonful of the puree with warmed milk, espresso, cinnamon, ginger and nutmeg, with the option of adding creamer.
4. Don't throw away the pumpkin seeds - Cox says: "Pumpkin seeds are a superfood worth saving for their healthy fats, antioxidants and essential minerals." Rinse and dry the seeds, toss in a small amount of oil, and roast until crisp. Season with sea salt and smoked paprika for a savoury snack, or cinnamon for a sweeter taste.
5. Give classic meals an autumnal twist - Blend roasted pumpkin into a cheese sauce for mac and cheese, or mash it into the potatoes for cottage pie. Larger pieces can be cut into thin wedges and roasted to become fries, coated in oil and seasoned with garlic, paprika and herbs.
