Did you know that 15 million pumpkins each year go to waste instead of being eaten in the UK? That’s enough for a bowl of pumpkin soup for every person in Britain!
To help Gloucestershire residents make the most of their pumpkin leftovers (or if you just have an abundance of pumpkin and wonder what to do with all that extra veg) we’ve found some of our favourite online recipes for you to try:
Love Food Hate Waste recipes
Love Food Hate Waste is a national campaign aimed at reducing food waste. The aims of the campaign is now adopted worldwide.
Hubbub is a UK environmental charity committed to reducing waste. Their #PumpkinRescue recipe book includes recipes for pumpkin chutney; pumpkin, ricotta and ginger tarts; pumpkin, stilton and black pudding pies; gluten-free pumpkin and raspberry brownies and more! Recipes have been provided by top chefs including Ainsley Harriott, Tom Aikens and Carina Contini.
Cambridge Sustainable Food (CSF) is a network of public, private and community organisations in Cambridge and the surrounding villages, working to promote a sustainable local food system. While they are not a local organisation they have a whole page on their website dedicated to pumpkin recipes.
The BBC Good Food website has a wealth of free recipes to browse. The site allows you to filter recipes by they type of meal you are wanting to make (i.e. main course, side dish or supper), by the amount of cooking time you have available and if you have particular diet requirements.
Pumpkins will generally store well for a few months without needing to be cooked as long as the skin hasn't been damaged. Alternatively, cut the pumpkin up into cubes and cook it before freezing in containers or zip lock bags. Defrost when ready for use in curries, stews or pies. Or why not make a thick puree or a tasty soup both of which can be frozen to use later.