Are you making a pumpkin lantern this Halloween? If so, have you planned some meals around using the flesh from the hollowed out pumpkin?
A recent Guardian article reported that UK consumers will collectively waste an estimated 8 million pumpkins over the Halloween period. Reportedly over half of those who buy a pumpkin to carve a lantern won’t use the pumpkin flesh. And it’s so delicious and versatile!
Here are a couple of yummy recipe ideas that use the pumpkin flesh and help you avoid food waste.
Pumpkin in Coconut Milk
This is something I came across while on a jungle trek in Northern Thailand years ago. The trekking guides whipped this up at the end of a strenuous day and just as the nights were getting rather cold. It was a real treat, and it’s ever so simple.
All you need:
- Flesh of one pumpkin (or however much you have left over)
- 1-2 tins of coconut milk
- Brown sugar to taste
You can also add some cinnamon or nutmeg if you want.
- Peel and dice the pumpkin.
- Gently heat the coconut cream in a saucepan, then add the diced pumpkin. Simmer until the pumpkin is nice and soft but not dissolved.
- Add sugar and spices to taste.
That’s it. You don’t even have to hike before you tuck in, if you don’t want to.
This is not the quickest recipe, as the vegetables take time to roast, but it’s a real winter warmer.
Ingredients – To serve 4
- 500g pumpkin, or butternut squash. peeled, seeded and cubed
- 1 large carrot, roughly chopped
- 1 large onion, cut into in chunky wedges
- 1 1/2 tablespoons vegetable oil
- 1 medium sized potato, peeled and sliced
- 700 ml vegetable or chicken stock
- 140 ml double cream
- 1 1/2 teaspoon ground nutmeg (or more, if you love nutmeg!) or to taste
- Ground black pepper and salt to taste
- Preheat oven to 220 C / Gas mark 7
- Put the cut up pumpkin, carrots and onion in an over proof dish or roasting tin. Drizzle with the vegetable oil and bake for about 40 minutes. You want the veggies a bit soft but not charred.
- Bring the water to the boil and add in vegetable stock cubes. Cook the potato in the stock until soft.
- Combine potato and stock with roasted vegetables and puree until smooth (use a food processor, or a hand-held blender) Return to the pan over low heat and stir in cream and seasoning.