Don’t dump your lantern leftovers – try these creative ways to use up everything in your pumpkin carving…
- Puree for cakes and bakes. Chop the flesh into tiny pieces and roast for 40 minutes drizzled in a little oil and seasoned with salt and pepper. Stir into savoury pancakes, breads and cakes and even hummus – or try in a smoothie mixed with banana and coconut milk.
- Roast the seeds. Wash the gunk off the seeds and boil, then simmer, in salted water for 10 minutes. Drain and dry and spread onto a baking sheet and drizzle with oil and a little salt and roast for 10 minutes on a high heat. Remove and stir about and toast again for 10 minutes. Take them out and check they’re done – the outer shell should be crispy but easy to bite through. Experiment with flavourings such as paprika or cinnamon.
- Create a stock. Nobody wants to eat the gooey pulp from the middle of the pumpkin, but you can still make the most of its flavour and vitamins by boiling it up in a stock alongside onions, celery, garlic, ginger, vegetable stock and salt and pepper.
- Skin it. Peel the skin off the pumpkin in long thin slices and sprinkle with salt, leaving it for 10 minutes to absorb. Toss in 2tsp sesame oil and bake for 30 minutes in a hot oven and use the skinny crisps as dippers.
- Make a facemask! Pumpkins are not just good for our insides; they’re great for our outside too. Packed with Vitamin A, C, E and zinc, a pumpkin puree mixed into a thick paste with honey, olive oil and a splash of almond milk can nourish dry skin.
- Grow a new one. Scoop the seeds into a jar and cover with water. Stir and store your mixture in a warm room until white bubbles appear on the surface and then rinse thoroughly several times through a sieve and dry out on a tray. Store for up to a year in a envelope in a cool, dry place.