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Leftover pumpkin recipes

Leftover pumpkin recipes

by Katie Smith Friday, October 16, 2015

It wouldn’t be Halloween without pumpkin carving. However, once you are finished creating your ghoulish masterpiece, don’t let the rest of your pumpkin go to waste. We’ve put together a range of tasty ideas that will ensure you’ll never overlook those Halloween pumpkin leftovers again!

Katie is an avid home baker, passionate about using seasonal produce and hedgerow ingredients. As part of the editorial team at Great British Chefs, she pursues her dual loves of food and writing.

1. Soup, stew, pie or casserole

The obvious choice for your leftover pumpkin is a warming soup, or a comforting pie, stew or casserole, perfect for when you just feel like getting cosy on a cold autumnal evening. Try an indulgent Spiced pumpkin soup, or substitute the butternut squash for pumpkin in Shu Han Lee’s Chunky butternut squash miso soup with black pepper butter for something a little chunkier.

2. Pumpkin purée

Save your pumpkin for a rainy day with pumpkin purée. Quick and simple to achieve, the purée can be stored in a fridge for up to 3 days (or 3–6 months in a freezer) and used in a whole host of savoury and sweet recipes. Simmer the purée with sugar and spices to create a syrup – perfect for making your own pumpkin spice latte at a fraction of the cost, or as the basis for a variety of unique cocktail recipes full of autumnal flavours.

3. Vegetarian feasts

Pumpkin and butternut squash also make the perfect foundation for a hearty vegetarian feast. For a nutritious pasta dish, try using pumpkin purée as a fantastic filling for cannelloni, tortellini or ravioli. You could even use the purée to add a dash of vibrant colour to a deliciously creamy risotto.

4. Decadent desserts

Simmer [pumpkin] purée with sugar and spices to create a syrup – perfect for making your own pumpkin spice latte at a fraction of the cost, or as the basis for a variety of unique cocktails full of autumnal flavours.

Famed for its for silky smooth texture and lightly spiced flavour, pumpkin pie is a go-to recipe when it comes to using this winter vegetable in a dessert. As an alternative, try baking Helen Jessup’s Pumpkin and pecan cake with cream cheese frosting, or challenge yourself by making pumpkin ice cream or a butternut squash bavarois for an impressive dinner party dessert.

5. South American snacks

Squash or zapallo is a common ingredient in many South American recipes. Picarones are a popular Peruvian and Chilean dessert come snack made from pumpkin and sweet potato, topped with chancaca honey. Empanadas, a Latin American version of the Cornish pasty, can also be filled with pumpkin and crumbly feta cheese for a delicious starter.

6. Seeds roasted and toasted

Pumpkin seeds are a great source of vitamins and minerals. To get the most out of the pumpkin seeds’ benefits, try them roasted or toasted as a garnish for soups, salads or main dishes. Anna Hansen’s simple salmon sashimi includes a fantastically easy toasted pumpkin seed garnish with chilli flakes and sea salt.

7. Breakfast and brunch

Enhance your breakfast or brunch with the versatile pumpkin seed, whether that be with an energy-boosting home-made Crunchy fruit granola or Cereal bars. You could also take your brunch up a notch with Marcus Wareing's Olive, feta and herb muffins.

 

8. Beautiful bakes

The amazing adaptability of pumpkin seeds make them a perfect ingredient in a wide variety of baked treats. Indulge your sweet tooth with divine desserts, such as Dark chocolate and pumpkin seed brownies or use the delicate nutty flavours of the pumpkin seed for a delicious accompaniment to your cheese board with Pumpkin seed and thyme oatcakes.

9. Dips, sauces and spreads

Pumpkin seeds also make an excellent base ingredient in a range of condiments and dips. Swap your pine nuts for pumpkin seeds for a nut-free pesto, or blitz to a paste to create an alternative hummus or nut butter.

10. Dinner party centrepiece

If you have a glut of pumpkins or miss the pumpkin carving window, why not make an impressive centrepiece using the whole pumpkin. For a sure crowd pleaser, try Indian chef Vivek Singh’s aromatic Hyderabadi biryani of vegetables in a pumpkin shell, or for an exotic dessert, try Leyla Kazim's Cambodian pumpkin custard.

 
 
 

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Leftover pumpkin recipes

 
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