Don’t waste your Halloween pumpkin

Did you know that 15 million pumpkins are discarded after every Halloween in the UK?

That is 18,000 tonnes of pumpkin wasted.

What are the effects of pumpkin waste

Pumpkin waste, and food waste generally, has a huge effect on our planet. Almost 1/3 food produced globally is wasted. In the UK alone, food waste contributes to 8% of our greenhouse gas emissions. Food waste that ends in methane produces methane, one of the most potent GHG gases, and a main contributor to global warming.

City Harvest food redistribution charity tackles two huge social issues: food waste and food poverty. City Harvest rescues quality, edible surplus food (including pumpkins, squashes and gourds) and delivers it, for free, to 350+ London community partners feeding those facing food insecurity. The charity provides a solution to potential waste and promotes a circular economy where no good food is wasted, especially when 1 in 4 people in London can’t afford to eat.

City Harvest’s Top Tips for Reducing Pumpkin Waste 

• Eat the flesh and seeds (roast seeds, make soups, pies, etc.). Check out 5 easy recipes below.

• Compost scraps that can’t be eaten.

• Freeze leftovers for future use in soups, casserole or pasta dishes.

• Plan pumpkin use before purchase to avoid overbuying.

• If you’re a business, share surplus with food charities like City Harvest.
• If you’re an individual who would like to help reduce food waste, volunteer at City Harvest.

5 easy ways to use your leftover pumpkins

These 5 simple Halloween pumpkin recipes utilise all parts of the pumpkin, including the flesh and the seeds. Pumpkins come in an assortment of varieties, and are absolutely delicious in soups, casseroles, pies, pasta dishes, or even filled with cheese as a decadent fondue! Check out our recipes below.

1.  Pumpkin Gnocchi with Cavolo Nero

Ingredients:

Gnocchi dough:

Method:

1. Roast your pumpkin in the oven on 180-200 degrees (170 fan) for 30-40 minutes until tender. 
2. Scrape out the flesh of the pumpkin, leaving nothing left on the skin and mash in a bowl with a potato masher or fork. 
3. In a large mixing bowl (or straight onto the work surface if you’re brave), pour in/on your 00 flour and make a well for the wet ingredients. 
4. Add your pumpkin flesh, egg, olive oil and salt to the flour and combine first with a fork, and then with your hands. 
5. If the mixture is too wet, add more flour. If  the mixture is too dry, add a splash of warm water or olive oil.
6. Combine to form a soft dough. Be careful not to over-knead your dough as this will make the gnocchi tough and chewy. 
7. Leave the dough to rest for 10 minutes before rolling into sausages about 1.5-2cm in diameter. 
8. Cut the sausages to form little oblong pillows and dust in flour to avoid sticking together before boiling. 
9. Prepare a large pot of boiling, salted water to cook the gnocchi.
10. Sauce: meanwhile, in a large frying pan, melt your butter and olive oil together before adding finely sliced or chopped garlic, cavolo nero and basil. 
11. On a medium heat, allow the cavolo nero to crisp a little, but watch not to burn the garlic or pine nuts. Once sufficiently fragrant, turn off the heat.
12. Back to the gnocchi. Gently pour the dumplings into the pan. Make sure your pan is large enough, or cook the gnocchi in batches to avoid clumping. 
13. Gnocchi are very quick to cook, and you’ll know they’re ready when they float to the surface of the water.
14. Reserve a ladleful of starchy pasta waster and add the strained gnocchi, and pasta water, gently to the frying pan with sauce. 
15. Stir gently to incorporate. Finish with a final dusting of parmesan, black pepper and an extra glug of olive oil. 

2. Spicy Pumpkin Soup

Ingredients:

• 1.2 kg pumpkin, peeled and chopped

• 1 onion, sliced

• 2 garlic cloves, whole

• 3 cups vegetable or chicken stock

• 1 cup water

• 1/2 – 3/4 cup cream or milk

• 1 tsp garam masala (optional)

• Salt and pepper to taste

• Toasted pumpkin seeds (optional)

Method:

1. Place pumpkin, onion, garlic, stock, and water in a pot; bring to a boil.
2. Simmer until pumpkin is tender, about 10 minutes.
3. Blend the soup until smooth with a stick blender.
4. Stir in cream and season with garam masala, salt, and pepper.
5. Serve topped with toasted pumpkin seeds and a drizzle of cream

3. Gourd Fondue Recipe by Valentine Warner

Ingredients:

• • Small gourd (small pumpkin, red onion squash)
  • Sprig fresh rosemary
  • 3 sage leaves
  • 30g grated mozzarella or other mild cheese
  • 30g butter
  • Pinch of paprika (smoked or non-smoked)
  • Salt and pepper to taste

Method:

1. Cut a lid from a small gourd (or red onion squash) and scoop out the seeds.
2. Clean seeds and keep for toasting. See recipe below. 
3. Sprinkle the inside of the gourd with salt and pepper.
4. Line the inside with 3 large sage leaves and a small sprig of rosemary.
5. Add 30g butter to the gourd “pot”.
6. Add a chopped clove of garlic (or to your taste)
7. Sprinkle with paprika.
8. Microwave for 4 mins until soft
9. Add 30g of grated mozzarella or other cheese.
10. Microwave for a further minute to melt the cheese.
11. Eat and enjoy! Optional: chop nuts like cashews to sprinkle and serve.

4. Roasted Pumpkin Seeds

Ingredients:

• Seeds from 1 pumpkin

• 1 tbsp olive oil

• Salt to taste

• Optional: smoked paprika, garlic powder, or chilli flakes

Method:

1. Clean and dry pumpkin seeds.
2. Toss the seeds in olive oil and seasoning.
3. Spread on a baking sheet and roast at 180°C (350°F) for 15-20 minutes, stirring occasionally.
4. Cool and enjoy as a crunchy, healthy snack.

5. Pumpkin Hummus

Ingredients:

• 1/2 cup pumpkin puree

• 1 can (400 g) chickpeas, drained

• 2 tbsp tahini

• 1 clove garlic

• 2 tbsp olive oil

• Juice of 1 lemon

• 1/2 tsp cumin

• Salt to taste

Method:

1. Blend all ingredients until smooth; add water or aqaufaba (chickpea water) if needed for your desired consistency.
2. Serve with pita bread, vegetable sticks, or as a sandwich spread.