Pumpkin recipes: how to use up your leftovers

It’s officially autumn and that means one thing... pumpkin season! But while pumpkins are great for Halloween, did you know that 14.5 million of them are expected to be left uneaten this year in the UK alone?

Pumpkin flesh is actually edible and there are plenty of delicious pumpkin recipes that can be made from this, not to mention it’s full of vitamin C, vitamin E, iron and folate, which all help to strengthen our immune system. You can even turn the shell of your pumpkin into tasty treats too, meaning there are plenty of things to do with your pumpkin after Halloween.

Pumpkin recipes UK

Pumpkin Soup

This creamy pumpkin soup recipe is the perfect winter warmer. Accompany with a chunky wedge of bread and sprinkle on some chilli flakes for some extra heat.

Ingredients:

2 tbsp olive oil

2 onions, finely chopped

1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks

700ml vegetable stock or chicken stock

150ml double cream

Method

1. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.

2. Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

3. Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.

4. Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-smooth consistency, pour the soup through a fine sieve.

Pumpkin crisps

This delicious homemade crisp recipe from Gousto is perfect for munching on while watching a Halloween flick.

Ingredients:

A whole roasted pumpkin

vegetable oil

1 tbsp paprika

1 tsp garlic powder

sea salt

Method

1. Preheat the oven to 130°C. Halve the roasted pumpkin and scrape the flesh off the skin, leaving two large, thin sheets of pumpkin skin.

2. Chop these into large crisp-sized pieces, then add them to a bowl with a glug of vegetable oil, the paprika, garlic powder and sea salt and give everything a good mix.

3. Spread the seasoned pumpkin skin pieces in a single layer on a large baking tray and leave in the oven overnight to dehydrate and roast. Serve when crispy, with hummus or any other scrummy dip of your choosing.

Pumpkin Punch

If you're not a fan of a pumpkin spice latte, you might want to try punch. Another tasty recipe from Gousto that allows you to use the flesh and shell of your pumpkin. They recommend serving it strong, chilled and spiced.

Ingredients:

75 cl spiced rum

1 cup orange juice

1 cup lemon juice

¼ tsp grated ginger

¼ tsp allspice

1tbsp honey

1/2 cup pumpkin puree/grated pumpkin mashed

2 1/2 cups sparkling water

Cinnamon sticks for garnish

Ice

Large pumpkin or punchbowl

Method

Combine the grated pumpkin, orange juice, lemon juice, spiced rum, sparkling water, grated ginger, honey and allspice in a large bowl

Stir the mixture thoroughly until fully combined

Tip the punch into a sieve over a large jug, then once it has all been poured through, work the pumpkin pulp that has collected through the sieve by pressing against it repeatedly with a wooden spoon

Add ice to your punch, and serve in glasses with cinnamon sticks for garnish

Tip: If you want to go the extra mile, buy some small, drinking glass-sized pumpkins and hollow them out to form Halloween-themed cups!

Pumpkin bread

This pumpkin bread recipe from Life Love and Sugarnot only looks delicious, but it’s received 5 star reviews too and is perfect for using up the inside of your pumpkin. Eat alongside a bowl of steaming soup or simply enjoy with a dash of butter.

Ingredients:

3 cups (390g) all purpose flour

1 1/2 tsp baking soda

3/4 tsp baking powder

1 1/2 tsp ground cinnamon

1 1/2 tsp ground nutmeg

1 1/2 tsp ground cloves

3/4 tsp salt

1 cup unsalted butter, room temperature

621g sugar

3 large eggs

2 3/4 cups (638g) pumpkin puree (about 1 1/2 cans)

Method

1. Preheat the oven to 350 degrees. Grease two 9×5 loaf pans very well with non-stick baking spray.

2. In a medium size bowl, combine the flour, baking soda, baking powder and spices. Whisk together to combine, then set aside.

3. In a large mixer bowl, combine the butter and sugar and mix just until combined.

4. Add the eggs one at a time, mixing until well combined after each addition.

5. Turn the mixer to medium speed and beat until light and fluffy, 2-3 minutes.

6. Add the pumpkin purée and beat until well combined. The mixture may be a little curled and separated.

7. Add the dry ingredients and mix on low speed just until combined. Do not over mix. If you need to stir it a bit more, use a spatula and do it gently by hand.

8. Divide the batter evenly between the two loaf pans and bake for 60 to 70 minutes, or until a toothpick inserted in the middle comes out clean.

9. Remove the loaves from the oven and allow to cool for about 10 minutes and then remove to a cooling rack to cool completely

Pumpkin pecan risotto with crispy sage

Pumpkin, cheese, black pepper and crispy sage leaves - a simple, yet satisfying autumnal dinner.

Ingredients:

35g grated Italian hard cheese

1 whole pumpkin

1 Chinese rice wine sachet (30ml)

35g Italian hard cheese

1 brown onion

2 garlic cloves

1 bag of pecan nuts (25g)

11g veg stock mix

160g arborio rice

10g sage

1 soft cheese pot (50g)

Method

1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Peel the pumpkin and cut in half using a sharp knife. Scoop out the seeds with a spoon and discard. Slice one half into half-moons and chop the remaining half into small cubes.

2. Add the half-moons to one side of a baking tray with a drizzle of olive oil and a pinch of salt. Add the cubes to a sheet of tin foil with 1 tbsp cold water and scrunch it up to form a sealed parcel. Put the tray in the oven for an initial 20-25 min or until the pumpkin is almost cooked through and beginning to turn golden

3. Whilst the pumpkin is roasting, boil a kettle. Peel and finely chop the brown onion. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until softened.

4. Meanwhile, peel and finely chop (or grate) the garlic. Dissolve the veg stock mix in 600ml boiled water. Once softened, add the arborio rice to the onion with the chopped garlic and Chinese rice wine and cook for 1 min. Add the stock a ladle at a time, stirring continuously, for 25-30 min or until all of the stock is absorbed and the rice is cooked.

5. Whilst the rice is cooking, peel the Italian hard cheese with a peeler until you end up with a pile of cheese shavings. Heat a separate, large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat. Once hot, add the sage leaves and cook for 1 min or until crispy, then transfer to kitchen paper and set aside.

6. Once the pumpkin has had 20 min, add the pecans to the tray and return to the oven for 5 min further (or until toasted). Once done, remove the roasted pumpkin cubes from the tin foil parcel and mash them up with a fork to form a pumpkin purée.

7. Once the rice is almost cooked, stir the pumpkin purée and soft cheese through the risotto. Add the grated Italian hard cheese with a pinch of salt and pepper and cook for a further 2-3 min or until the cheese has melted and the rice is cooked – this is your pumpkin risotto. Serve topped with the cheese shavings, roasted pumpkin, crispy sage leaves and toasted pecans. Season with a good grind of black pepper.

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