5 WAYS TO USE YOUR LEFT OVER PUMPKIN

An estimated 10 million pumpkins are grown each year and a calculated 95% of them are hollowed out for Halloween and then dumped! You wouldn’t do this with potato, sweet potato or butternut squash, so why pumpkin?! This veg is high in nutrients, versatile & delicious!

You can make soup, fries, pasta sauce, mash, curry, delicious seeds, so don’t use the excuse of not liking pumpkin as you can make it into whatever tasty treat you fancy! These are just a few that I made this Halloween & there are a lot more out there – and failing that, treat your rabbit to the insides šŸ°šŸ˜‚

PUMPKIN TIKKA MASALA

This year my halloween night dinner was pumpkin tikka masala, served inside of the pumpkin and it was simply delicious! If you like potato, sweet potato or butternut squash in a curry, then you’ll love pumpkin! This aromatic delicious sauce goes perfectly with it!

INGREDIENTS

  • Pumpkin along with whatever other veg you want in your curry (I like courgette & cauliflower)
  • Cumin & coriander seeds
  • Garlic & ginger
  • Cumin, cayenne pepper, chilli powder & garam masala
  • Tomato passata or chopped tomatoes
  • Coconut milk
  • Brown sugar
  • Dairy free yoghurt (optional)

HOW TO MAKE IT

  1. Toast your cumin & coriander seeds for a couple of minutes
  2. Add garlic & ginger to the pan ensuring there’s enough oil or butter that it doesn’t stick or burn
  3. Quickly add your passata or chopped tomatoes and turn down the heat to a simmer
  4. Add your spices and brown sugar and then add your veg to the sauce and simmer for 30 minutes to soften the veg
  5. Add your coconut milk and yoghurt & season with salt & pepper then simmer for another 15 minutes

PUMPKIN PASTA SAUCE

Pumpkin makes the perfect base for a creamy alfredo like sauce that goes amazing with pasta!

INGREDIENTS

  • Pumpkin
  • Garlic
  • Onion
  • Dairy free milk
  • Dairy free butter
  • Dairy free cheese
  • Basil & oregano
  • Olive oil

HOW TO MAKE IT

  1. Cut your pumpkin into roughly 1 inch cubes and boil for 30 minutes until completely soft
  2. In a pan, fry onion & garlic in olive oil & add butter milk and your herbs
  3. Add everything to a blender and blitz until smooth
  4. Add back to the pan & stir in your cheese to the sauce

PUMPKIN & JALAPENO FRIES

Pumpkin make the most amazing fries & go so well with chilli & spices. Give this simple and delicious snack a go and you won’t be disappointed.

INGREDIENTS

  • Pumpkin
  • Cayenne pepper
  • Jalapeno
  • Tomatos
  • Vegan cheese

HOW TO MAKE THEM

  1. Cut your pumpkin into roughly 1cm thick fries and boil them for roughly 10 minutes
  2. Season with cayenne pepper & salt and bake for 45 minutes at 180Ā°C
  3. Add finely chopped tomatoes, jalapenos & vegan cheese and bake for a further 5 minutes

PUMPKIN SEED MIX

If most people throw out their left over pumpkin, then almost everyone throws out the seeds. They are full of protein & can be made delicious with a quick toast.

INGREDIENTS

  • Pumpkin seeds
  • Paprika
  • Chickpeas
  • Peanuts
  • Salt

HOW TO MAKE THEM

  1. Roast your seeds & chickpeas with a seasoning of paprika for 15 minutes at 180Ā°C
  2. Add your peanuts and salt generously
  3. Enjoy as a snack or as a salad topper

PUMPKIN & VEG PIE

Like a shepherds or cottage pie would use potato, pumpkin makes a great topping. This delicious vegetable stew goes excellently topped with mashed pumpkin and baked to perfection.

INGREDIENTS

  • Pumpkin
  • Dairy free butter
  • Dairy free milk
  • Onion
  • Pepper
  • Carrot
  • Peas
  • Marmite
  • Worcestershire sauce
  • Vegan cheese

HOW TO MAKE IT

  1. Cut your pumpkin into roughly 1 inch sized cubes and boil for 20 minutes.
  2. Whilst boiling, add chopped onion and carrot to an oiled pan and fry for a few minutes
  3. Add chopped pepper and chuck in a large spoonful of marmite & Worcestershire sauce & simmer for 20 minutes
  4. Add peas and season with salt & pepper and simmer for a further 5 minutes
  5. Drain your pumpkin and add mash together with dairy free butter & milk
  6. Add your veg mix to an oven-proof dish and top with your pumpkin mash
  7. Roast for 15 minutes at 180Ā°C, top with cheese then roast for a further 5 minutes.

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