Did you know the UK throws away 18,000 tonnes of edible pumpkins every Halloween? That’s £26.7 million worth of food thrown away, which sees an estimated 20% rise in food waste during the two weeks following Halloween (compared to the previous month).
But don’t be too spooked – we’ve put together some great recipes and reasons to give your pumpkin a better afterlife.
Top 5 Reasons to Eat Your Pumpkin
Beneath that ghoulish grin lies a treasure trove of nutrients!
- Eye Spy: Packed with vitamin A and beta-carotene – great for spotting ghosts in the dark!
- Tummy Treat: High in fibre to keep your gut happy.
- Super seeds: Pumpkin seeds are mini powerhouses of protein, zinc, and heart-healthy fats.
- Glow Naturally: Vitamins C and E will have you shining like a lantern.
- Zero Waste Magic: From pulp to seeds, every part of your pumpkin can be deliciously enjoyed.
Creamy pumpkin & cashew baked tagliatelle
Main Ingredients (serves 4):
- Flesh of 1 small pumpkin, cubed
- 1 vegetable stock cube
- 300g tagliatelle (fresh or dried)
- 1 tbsp yeast extract (we used Essential)
- ½ lemon, juiced
- Chilli flakes, to taste
- Salt & pepper, to taste
- Parmesan or vegan alternative, for topping
Creamy Cashew Sauce
- 160g raw cashews (soaked 15–30 mins in hot water if not using a high-speed blender)
- 240ml water
- 4 cloves garlic
Method
- Preheat oven to 200°C.
- Boil water and mix in the stock cube. Add the pumpkin and cook over medium heat until soft. Drain and set aside.
- In a high-speed blender, combine cashews, water, salt, yeast extract, and garlic. Blend until silky smooth.
- Add the cooked pumpkin to the blender and blitz again until smooth and creamy.
- Bring a large pan of salted water to the boil and cook the tagliatelle until just al dente. Drain, reserving a little pasta water.
- In a ovenproof dish, mix a spoonful of pasta water into the pumpkin-cashew sauce to loosen it, then combine with the cooked pasta.
- Stir in a pinch of chilli flakes, and the juice of half a lemon. Toss until evenly coated.
- Top generously with Parmesan (or vegan alternative), and bake for 10–15 minutes, until golden and bubbling.
- Serve warm with a sprinkle of herbs or extra chilli flakes on top.
Pumpkin Seeds snack
Choose small to medium seeds—they roast beautifully and crunch just right. Fresh seeds are creamy white, unlike the dark green packeted ones (the inner kernel, which is tricky to extract, so best leave it be).
How to Roast your pumpkins seeds:
- Rinse seeds in a sieve under cold water, removing any clinging pulp—don’t worry, boiling will finish the job.
- Boil in salted water for 5–10 minutes depending on size, then drain on a kitchen towel.
- Toss with a little oil and your favourite seasoning, spread on a baking sheet, and roast at 180°C (Gas 4) for 8–10 minutes until golden and crunchy. Perfect for snacking or sprinkling on salads!
How to use the pulp – aka the stringy bits:
- Hummus with a Twist: Sauté the pulp with a splash of oil, blend with chickpeas, and season.
- Pumpkin-Powered Breakfast: Stir puréed pulp into porridge, add warming cinnamon and chopped apple – yum!
- Autumnal Risotto: Stir pumpkin pulp into your risotto broth for that rich, seasonal flavour.
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Product on sale
Suma Chickpeas
£1.01 Now £0.61 -
Earthfare Own Organic Porridge Oats 500G
£2.85 -
Marigold Organic Vegan Bouillon Powder 150G
£2.70 -
Infinity Organic Rice Arborio
£4.00
Pumpkin Potion: Compost Your Leftovers
When your pumpkin has given its all, don’t bin it—turn it into garden gold! Chop it up, remove any decorations, and add to your compost heap. Mix with kitchen scraps or autumn leaves, turn every few weeks, and keep it slightly moist. Soon your plants will be dancing in nutrient-rich soil, thanks to your pumpkin potion.
