After carving your pumpkin, don’t let those insides go to waste! Here are five easy ideas to reduce waste and give those pumpkin leftovers a new purpose.
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Supermarkets are bursting with pumpkins this time of year, and it’s not just the usual orange ones—quirky varieties like white “ghost” pumpkins and odd-shaped squashes are making an appearance too.
We’ve used pumpkin tealight holders for years to save money and be more eco-friendly, but I’ll admit, it feels like missing out.
Real pumpkins are so affordable, often less than £1, and the warm glow with a tea candle inside is a real treat. Plus, there are loads of ways to use what usually ends up in the bin.
Instead of tossing your pumpkin’s insides, try some autumnal, family-friendly ideas that taste as good as they feel!
1. Pumpkin hummus
In our household, we love hummus, so why not give it an autumn twist?
Roast the pumpkin first for a richer flavour, then blend it up with your usual hummus ingredients.
This recipe is simple and delicious! You can even use the hollowed-out pumpkin as a serving bowl for a fun, seasonal touch.
I also love this suggestion from BBC Good Food that you could use the pumpkin to serve the hummus in as well!
2. Pumpkin soup
Making homemade soup is easy, budget-friendly, and so much better than anything from a tin.
This potato and pumpkin soup is straightforward: just chuck everything into a pot and let it simmer away, saving on both washing up and effort!
This recipe uses half the pumpkin, so you’ll still have plenty left for another dish.
3. Pumpkin risotto
We’ve started skipping meat once a week to save money and go a bit greener.
Using leftovers is another big money-saver, and pumpkin risotto is a delicious way to use up the rest of your pumpkin.
Here’s a tip: don’t worry about using pricey risotto rice. Normal rice works just as well and saves you some cash (and cupboard space!).
4. Pumpkin muffins
These chocolate chip and pumpkin muffins are a favourite with my teenager.
They’re warm, comforting, and taste just like autumn! Fresh out of the oven, they’re soft, and the chocolate is slightly gooey.
They keep well for days in an airtight container—if they last that long!
5. Roasted pumpkin seeds
Don’t forget about the seeds! Instead of buying pumpkin seeds from the shop, make your own with the ones from your pumpkin.
Simply clean them, toss them with a bit of oil or melted butter and your favourite seasonings (like garlic powder, chilli, or paprika), then bake at 180°C for about 45 minutes until golden brown.
Do you have any other favourite ways to use leftover pumpkin? Give these a try, and enjoy a waste-free pumpkin season!
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Ricky Willis says
Oh wow! You must try it – even once.
Lisa Jackson says
I will, although it doesn’t smell the best when we’ve carved pumpkins :)
Thara says
Make some pumpkin soup. Try pumpkin cupcakes.