Around 13 million pumpkins go to waste in the UK around Halloween. That’s a lot of food waste. Plus, when pumpkins are disposed of, they get trapped in landfill and release methane - so we really need to use up the whole vegetable! Luckily, the girls at @just_roots_ have created 3 zero-waste recipes using just 1 pumpkin. 🎃
Pumpkin CurryServes 6-8 people
Cooks in 1 hour 15 minutes
Rice for 6 people using packet instructions
1 200g tin of coconut milk
1/2 of a medium pumpkin (save the skin to make crisps), 1cm cubed
1 large white onion, finely chopped
3 gloves garlic, finely chopped
1 fresh chilli, finely chopped
1 thumb of ginger, grated
1 vegetable stock with 300ml boiling water
1tsp curry powder, cumin, ground coriander, turmeric, paprika for the sauce
1tsp curry powder, cumin, ground coriander, turmeric, paprika for the roasted pumpkin
Salt & Pepper to taste
1. Cut the pumpkin in half, scoop out the seeds and pulp using a spoon and leave in a bowl to one side.
2. Cut the pumpkin again into quarters, then into 1/8th to make it easier to peel the skin (leave the skin in a bowl to one side to use later). Once peeled cut half the pumpkin into 1 cm cubes (save the other half for the soup) and place on a baking tray. TIP: Don’t overcrowd the pumpkin, use more than one baking tray if you need to.
3. Drizzle olive oil, add your spices and toss vegetables until they are coated. Place in the oven for 35-40 minutes or until soft.
4. Time to get your hands dirty, separate the pumpkin seed and pulp, this will take some time and may be messy, but it will be worth it.
5. Season your pumpkin seeds in the oven with salt and pepper and a sprinkle of curry powder. Roast in the oven for 10 minutes TIP: watch them like a hawk, they burn quickly. Did you know? Pumpkin seeds are believed to have a range of health benefits – helping with sleep, blood sugar levels, and cholesterol.
6. In a blender, add the pumpkin pulp and coconut milk; blend until it liquidises and creates a sauce.
7. On a medium heat, add a 2tsp of oil and fry your onions until soft then add your garlic, ginger and chilli and cook for 5 minutes.
8. Add your spices and stir for 1 minute.
9. Add the blended coconut milk and pulp, season with salt and pepper
10. Add your vegetable stock and simmer for 20 minutes. Meanwhile cook the rice as per the packet instructions.
11. Once the pumpkin is cooked, add them to the sauce and simmer for a further 20 minutes. Garish with your roasted pumpkin seeds, chopped coriander and crushed cashew nuts. Serve with rice and naan. Enjoy!
Pumpkin soupServes 6
Cooks in 1 hour
2 carrots, cubed
½ pumpkin, cubed
1 white onion, finely chopped
1tps chilli flakes
1 vegetable stock with 1.5L of boiling water
Salt and Pepper
1. Preheat your oven at 200c and roast the pumpkin and carrot for 35-40 minutes or until soft.
2. 10 minutes before the vegetables are cooked fry your onions on a medium heat. Add the vegetable stock, vegetables, chilli flake, salt and be generous with the pepper.
3. Leave to simmer for 30 minutes.
4. Add small amount of the vegetables and stock to a blender. TIP: be careful not to over fill the blender to make your soup
5. Garnish with fresh coriander and serve with bread. Enjoy!
Cooks in 25 minutes
Salt and Pepper
1. Preheat the oven at 180c.
2. Place the pumpkin skin over two oven proof trays. Drizzle oil and season with salt and pepper
3. Cook for 20-25 minutes checking regularly. TIP: you want them crispy but not burnt.
4. Serve with hummus or eat them on their own for a delicious snack. Enjoy!
Head over to @just_roots_ for more low-waste vegan recipes! 🌱