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Home Food & Drink 11 Delicious Recipes to Save Your Halloween Pumpkin From Doom

11 Delicious Recipes to Save Your Halloween Pumpkin From Doom

The only thing that is truly scary about Halloween is the amount of perfectly edible pumpkin that gets dumped in household bins after it duly fulfilled its purpose.

Every year, a bone-chilling 15 million pumpkins are thoughtlessly binned – that’s enough to make a soup for every person in Britain.

Making the most out of those guts doesn’t have to be pulp fiction, though. So join the #PumpkinRescue and discover some of the delicious and easy recipes we’ve compiled for you this October, from soup, to pie and curry…

Now, grab that pumpkin and get chopping!

How to Eat Your Pumpkin

Firstly, let’s get some basics straight, because we’re not talking about peeling an apple here. Find out which kind of pumpkin you should use on your recipe and which parts make it to the pan.

Now that we got that out of the way, lets get to business…

Pumpkin and coconut cake (Ve)

Ingredients (Serves 10)
  • 225g self-raising flour
  • 2 heaped teaspoons Baking powder
  • 100g apple syrup
  • 3 teaspoons Cinnamon or Mixed spice
  • 300g pumpkin puree
  • 75g coconut oil
  • 50g desiccated coconut


  1. Pre-heat oven to 180 degrees celsius.
  2. Mix pumpkin well with oil and maple syrup.
  3. Add the flour, baking powder and cinnamon, and combine well.
  4. Add any additional ingredients.
  5. Bake in a greased and lined loaf tin for 15 minutes, before checking. Cover with foil, if the loaf cake is browning. Bake for another 15 minutes (approximately).
  6. Allow to cool a little before slicing. It’s delicious freshly baked but even yummier when it goes gooey the next day!


Thai pumpkin curry (Ve)

Ingredients (serves 4)

  • 2 tsp oil
  • 1 large onion, sliced
  • 2 garlic cloves, crushed
  • 15g ginger, grated
  • 3 tsp Thai curry paste
  • 1kg pumpkin, peeled and diced
  • 350ml coconut milk
  • ½ Knorr vegetable stock pot
  • Splash of boiling water
  • Zest of ½ lime
  • 2 lemongrass stalks, bruised
  • Handful of fresh coriander, chopped
  • Salt to taste
  • Pepper to taste

Thai Curry paste

  • 1 small onion, diced
  • 1 stalk lemongrass, diced
  • 2 chilies
  • 3 garlic cloves
  • 15g fresh ginger, grated
  • 2 tsp tomato puree
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp chili powder
  • 2 tsp lime juice
  • 2 tsp coconut milk


  1. Blitz all the ingredients for the Thai curry paste, except for the coconut milk, in a food processor or a blender until smooth.
  2. Add coconut milk to the mixture and blitz again until smooth.
  3. Heat oil in a large saucepan or a wok. Add the onion, garlic, and ginger and fry for 4-5 minutes.
  4. Add the curry paste and pumpkin. Fry for another 4-5 minutes.
  5. Add the coconut milk, lime zest, and lemongrass. Add the stock cube along with the splash of boiling water. Stir well.
  6. Bring to boil, reduce the heat and simmer for 15-20 minutes or until pumpkin is tender. Stir occasionally and season with salt and pepper to taste.
  7. Garnish with chopped coriander leaves, and serve with jasmine rice.


Spiced pumpkin chutney (Ve)


  • 1 kilo of pumpkin
  • 4 onions
  • 2 tablespoons of olive oil
  • 150g of fruit syrup or coconut sugar
  • 2 bramley apples
  • 4 tomatoes
  • 200g of sultanas
  • 200ml of cider vinegar
  • 1 tablespoon of ground ginger
  • 1 tablespoon of garam masala
  • 1 teaspoon of chilli powder/chilli flakes
  • 1 tablespoon of dried thyme
  • Salt and black pepper


  1. Set the oven to 200°C/gas mark 5.
  2. Dice the pumpkin and place on a roasting tin with a drizzle of olive oil and a sprinkle of salt. Roast in the oven for 1/2 an hour until softened and golden.
  3. Meanwhile chop the onion and tomatoes into small cubes.
  4. Heat 2 tablespoons of olive oil in a large heavy based pan and add all the ingredients except the vinegar and cook on a low heat.
  5. When the pumpkin is ready add to the mix with the vinegar and cook for a further ½ an hour or until the mix has thickened and is bubbling slowly.
  6. Pour the mix into warm sterilised jars and keep for 4 weeks to mature.


To sterilise jars soak in warm soapy water. Rinse and place in an oven at 100°C for at least 20 minutes. You will have to boil the lids separately. Alternatively boil the jars and the lids in a large pot for at least 20 minutes.

Roasted pumpkin seeds (Ve)

When you throw away pumpkin seeds, you are wasting a superfood that is rich in zinc and that can give your health and immune system an extra boost. They are great with soups and salads, or you can simply snack on them. Delicious!


  1. To prepare the pumpkin seeds for roasting you have to remove all pumpkin flesh. We would recommend putting all pumpkin seeds into a colander, running them under water and separating the seeds from the stringy stuff which then goes into the compost while the remaining seeds.
  2. When the pumpkin seeds are clean, they can then be simmered. Follow the ratio of 2 cups of water and one tablespoon of salt per ½ cup of pumpkin seeds and then place the seeds and the salt water in a saucepan over a medium heat.
  3. Simmer the pumpkin seeds in the water for 10 minutes, then drain off the water.
  4. Preheat the oven to 200°C and prepare a baking tray with a baking sheet brushed with olive oil.
  5. Spread the seeds out evenly in a single layer on the tray and bake at the top of the oven until the seeds begin to brown (5-20min) – the time will depend on the oven and the size of the seeds so keep an eye on the oven to avoid them burning.
  6. When ready let them cool on a rack before serving or storing so they retain their crunch. Remove shells before eating.


Pumpkin pancakes with salted pecan butterscotch (V)

Ingredients (serves 4)

  • 250g pumpkin or squash, peeled, deseeded and chopped into large chunk
  • 2 eggs
  • 25g butter, melted plus a little for cooking
  • 3 tbsp light brown soft sugar
  • 125ml buttermilk (or use the same quantity of milk, with a squeeze of lemon juice)
  • 200g plain flour
  • 2½ tsp baking powder
  • 1 tsp ground cinnamon
  • drizzle of flavourless oil, such as sunflower or groundnut, for frying
  • ice cream, to serve, or yogurt or crème fraîche

For the salted pecan butterscotch

  • 50g pecans, roughly chopped
  • 50g butter
  • 50g light brown soft sugar
  • 1 tsp sea salt flakes
  • 100ml double cream


  1. Put the pumpkin or squash in a large heatproof bowl, add 1 tbsp water, cover with cling film and microwave on High for 5-8 mins or until really soft – different types will take a varying amount of time. Drain the pumpkin well and cool completely. If you want to eat the pancakes for breakfast, this step is best done the night before.
  2. Once cool, put the pumpkin in a food processer with the remaining pancake ingredients and add a good pinch of salt. Blend until everything is well combined to a smooth, thick batter (alternatively, mash the pumpkin well, then whisk in the remaining ingredients). Transfer to a jug or piping bag and set aside while you make the butterscotch sauce.
  3. Toast the pecans in a saucepan for 1-2 mins until a shade darker. Tip out and set aside. Add the butter, sugar, salt and cream to the pan. Bring to a simmer, then bubble gently for a few mins until you have a shiny sauce. Stir in the pecans and set aside to cool a little.
  4. Heat a knob of butter and a drizzle of oil in a large frying pan. Heat oven to 140C/120C fan/gas 1, to keep the pancakes warm while you cook them in batches – have a baking tray to hand. When the butter is foaming, swirl it around the pan, then pour tennis-ball-sized amounts of batter into the pan (see tip below) – they will spread a little as they cook, so leave some space between each pancake and don’t overcrowd the pan. Cook over a low-medium heat. Don’t touch the pancakes until you see a few bubbles appear on the surface – have a look underneath and, if the pancakes are golden, flip them over and cook for another 2 mins on the other side. Transfer the cooked pancakes to the baking tray and keep warm in the oven while you continue cooking.
  5. Once cooked, pile the pancakes onto plates, top with ice cream, yogurt or crème fraîche, and pour over the salted pecan butterscotch sauce.


Pumpkin curry with chickpeas (Ve)

Ingredients (serves 4)

  • 1 tbsp sunflower oil
  • 3 tbsp Thai yellow curry paste, or vegetarian alternative
  • 2 onions, finely chopped
  • 3 large stalks lemongrass, bashed with the back of a knife
  • 6 cardamom pods
  • 1 tbsp mustard seed
  • 1 piece pumpkin or a small squash (about 1kg)
  • 250ml vegetable stock
  • 400ml can reduced-fat coconut milk
  • 400g can chickpeas, drained and rinsed
  • 2 limes
  • large handful mint leaves
  • naan bread, to serve


  1. Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
  2. Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.


Pumpkin risotto (V)

Ingredients (serves 4)

  • 1 small pumpkin or butternut squash- after peeling and scraping out the seeds, you need about 400g/14oz
  • 1 tbsp olive oil, plus a drizzle for the pumpkin
  • 2 garlic cloves
  • 8 spring onions
  • 25g butter
  • 200g risotto rice
  • 2 tsp ground cumin
  • 1l hot vegetable stock, plus extra splash if needed
  • 50g grated parmesan (or vegetarian alternative)
  • small handful coriander, roughly chopped


Sausage & pumpkin roast

Ingredients (Serves 4)

  • 450g pack pork sausages (or 8 large sausages)
  • 800g pumpkin wedge, peeled and cut into finger-thick moon-shaped chunks
  • 2 red onions, peeled and cut into wedges
  • 2 tbsp olive oil
  • 2 tsp caraway seeds
  • 300g tub fresh beef gravy from the chiller cabinet


  1. Heat oven to 220C/fan 200C/gas 7. Put the first five ingredients into a large non-stick roasting pan, toss to coat in the oil and roast for 20 mins until the sausages are browned and the pumpkin softened and starting to crisp at the edges.
  2. Tip the gravy into the pan and gently stir around the pumpkin and sausages with a wooden spoon, scraping up any sticky or crispy bits as you go. Return to the oven for another 2 mins until the gravy starts to bubble. Season to taste and serve with greens or beans.


Pumpkin soup (V)

Ingredients (serves 6)

  • 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

For the croutons

  • 2 tbsp olive oil
  • 4 slices wholemeal seeded bread, crusts removed
  • handful pumpkin seeds from a packet


  1. Heat the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured.
  2. Add the pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  3. Pour the 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 the double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
  5. To make the croutons: cut the bread into small squares. Heat the olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
  6. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.


Simple pumpkin pie (V)



  • 175 g plain flour, sieved
  • 85 g Flora Buttery
  • 25 g (1oz) caster sugar
  • 1 egg yolk
  • 1 tablespoon water


  • 200 g light brown sugar
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.125 tsp ground allspice
  • 0.5 tsp ground ginger
  • 2 large eggs
  • 450 g cooked pumpkin, mashed
  • 375 ml milk


  1. Rub the Flora into the flour until mixture resembles fine breadcrumbs. Stir in the sugar, then add egg yolk and water and mix to a firm dough.
  2. Knead lightly and roll out to line a 22cm0 flan case. Bake “blind” in preheated oven 200° C, 180° C fan, Gas mark 6 for 10 minutes.
  3. While the pastry case is baking you can prepare the filling. Combine sugar, salt and spices in small bowl; set aside.
  4. Using an electric mixer, beat the eggs with the pumpkin. Add the sugar mixture and beat again until combined.
  5. Mix in the milk.
  6. Pour the filling into the pie crust and put back into the oven. After 15 minutes turn the temperature down to 180° C, 160° C fan, Gas mark 4 and bake for a further 45 minutes or until the filling is set and you can insert a knife into the centre and it comes out clean.
  7. Remove from the oven and leave to cool on a wire rack.


Pumpkin & ginger teabread (V)


  • 175g butter, melted
  • 140g clear honey
  • 1 large egg, beaten
  • 250g raw peeled pumpkin, or butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding)
  • 100g light muscovado sugar
  • 350g self-raising flour
  • 1 tbsp ground ginger
  • 2 tbsp demerara sugar


  1. Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
  2. Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
  3. Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.