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…
- 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
- Pre-heat oven to 180 degrees celsius.
- Mix pumpkin well with oil and maple syrup.
- Add the flour, baking powder and cinnamon, and combine well.
- Add any additional ingredients.
- 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).
- Allow to cool a little before slicing. It’s delicious freshly baked but even yummier when it goes gooey the next day!