CARVE out some horrifically tasty treats – with leftover pumpkin.
If you’re decorating the house with the orange veg, don’t bin the flesh after hollowing out.
Instead, use these ways to make use of all the bits . . .
SOUP-ER IDEA: Roasted pumpkin makes for hearty soups and rich pasta sauces.
For the soup, blend roasted pumpkin with vegetable stock and your favourite spices — think a pinch of cumin, sage or smoked paprika.
Or purée the roasted pumpkin with a dash of cream and grated Parmesan.
Stir it into pasta for an easy comfort meal this week — or make a pasta bake for your Halloween party guests.
WINTER WARMER: Add a few spoonfuls of roasted pumpkin purée to porridge, with cinnamon and a little maple syrup or honey, to warm up on cold mornings.
Alternatively, add some pumpkin purée into muffin batter for moist muffins that are ideal for a quick brekkie on the go.
TOPPER TIP: Don’t forget the seeds.
Rinse your pumpkin flesh and separate the seeds before patting dry with some kitchen towel.
Then toss them in olive oil, salt and add a few pinches of cumin. Roast until golden and crispy.
Roasted pumpkin seeds are great for snacking, or sprinkle over your pumpkin soup for a little extra bite.
PLANT FEEDER: Once you’ve used the edible parts, save any scraps for the garden.
Break down the nutrient-rich skins and leftovers into small chunks and leave in your flower beds to help your plants grow.
DARING DAIQUIRI: For a unique cocktail, turn leftover pumpkin into a spiced daiquiri with this recipe inspired by Discarded Spirits.
You’ll need around 200g pumpkin, 150g caster sugar and ½ teaspoon of cinnamon.
Roast the pumpkin flesh for 25 minutes at 180C, then blend with the sugar and cinnamon, adding 100ml of boiling water to create a spiced syrup.
Once cooled, add 60g of the mix to a shaker with ice, a double shot of rum and lime juice.
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