13 healthy ways to use your leftover pumpkin flesh this Halloween half term

With Halloween and half-term falling on the same week, there are plenty of craft opportunities and activities to keep the kids entertained. One of these is carving a pumpkin to make a spooky Jack-o’-lantern but did you know that 8 million pumpkins (equivalent to 18,000 tonnes) of edible pumpkin flesh is thrown away each year in the UK?

95% of the pumpkins grown here are hollowed out to make lanterns and out of the 40% of consumers who buy fresh pumpkins for this reason, 60% don’t use the flesh.

There are so many delicious and healthy recipes you can make using pumpkin flesh, so why not try your hand at one of these after you’ve carved your pumpkin.

  1. Pumpkin Soup

An age-old classic and obvious choice, what is more comforting than a hot bowl of pumpkin soup? This recipe is spicy and warming and also vegan!

  1. Winter Veg Curry

Make use of your pumpkin or other squashes by creating this delicious winter veg curry, packed full of vegetables it’s an excellent healthy dinner and vegetarian friendly! Make it vegan by substituting the natural yoghurt with a dairy free alternative.

  1. Bonfire Pumpkin Pie

A savoury alternative to the sweet American pie, this pumpkin pie uses filo pastry and a whole host of vegetables, herbs and spicy harissa for a healthy comfort food.

  1. Pumpkin Hummus

Holding a Halloween party? Create a buffet favourite with this tasty hummus to dip into. Easy to do and can be pulled together with store cupboard ingredients.

  1. Spicy Pumpkin Wedges

Looking for a healthier alternative to chips or a change from sweet potato fries? Why not try these spicy pumpkin wedges, great as a side to a meal or a snack for your Halloween party.

  1. Roasted Pumpkin Seeds

Don’t waste the seeds either! Roast the seeds in olive oil with salt and Worcester sauce for a delicious snack you can pick at throughout the day.

  1. Slow Cooker Black Bean Pumpkin Turkey Chilli

Looking for a healthy and low calorie chilli recipe? This chilli comes under 400 calories and can be frozen for some tasty meal prep. Even better, it’s a slow cooker recipe!

  1. Cauliflower pumpkin risotto

This paleo and keto friendly recipe is only just over 300 calories a serving and is a warming filling dish using cauliflower rice and chicken broth with pumpkin puree.

  1. Pumpkin puree

A great base for plenty of recipes and ideal for any pumpkin spiced bakes you have planned, pumpkin puree is ideal. It will last up to a week in the fridge, or you can freeze it until it’s needed.  You can even make a homemade baby food!

  1. Pumpkin Gnocchi

Try a twist on this Italian favourite by substituting potato for pumpkin. You can freeze this delicious recipe and it’s actually better if you do!

  1. Pumpkin pasta salad with kale, feta and almonds

Looking for an ideal lunch recipe you can pack for work? This pasta salad is made with whole-wheat fusilli pasta sprinkled with chunks of roasted pumpkin.

  1. La frittata di zucca – pumpkin omelette

To brighten up your brunch, why not try adding pumpkin to your omelette? Enjoy thin slices of pumpkin along with sage leaves and garlic.

  1. Pumpkin Ravioli

Another twist on an Italian favourite that’s great for vegetarians, this pumpkin ravioli is a great idea for dinner parties or a weekend family dinner. Substitute the tinned pumpkin for pumpkin puree.

Livewell Partners