If you’re planning to carve a pumpkin to spook your visitors this Halloween, you might be wondering what to do with the leftovers. Don’t limit your creativity to the carving – try these fiendishly tasty ideas for your scooped-out pumpkin bits.
Pumpkin and cinnamon smoothie
Need a little post-Halloween pick-me-up? Throw a few tablespoons of pumpkin into a blender along with chopped frozen banana, some ground cinnamon, chia seeds, maple syrup and almond milk, and you’ll have a nourishing breakfast ready in seconds. #nomnomnom.
Pumpkin sugar scrub
What could be better than a body scrub that’s good enough to eat? Mix your own with some raw pumpkin puree, coarse brown sugar, a squidge of sticky honey and a few drops of your favourite essential oil. Bliss.
Pumpkin and sage risotto
This oh-so-delicious flavour combo makes this risotto the ultimate grown-up comfort food. It’s also pretty easy to make:
- Cut 600g of leftover pumpkin into cubes, drizzle with Pura coconut oil, and roast in the oven for 20 minutes or until tender.
- When it’s ready, puree about half of it in a blender or food processor.
- Meanwhile, soften an onion in a pan with some Pura coconut oil.
- Stir in some garlic and sage for about a minute, then add 250g Arborio rice.
- Slowly add 160ml white wine until absorbed.
- Add 750ml stock a little at a time, waiting for it to be absorbed before adding more. Cook for 20 minutes until the risotto is creamy.
- Add the pureed pumpkin and stir well, before adding pumpkin cubes.
- Season to taste. Cover and stand for a few minutes before serving.
- If you’re feeling extra fancy, crumble some feta and roasted pumpkin seeds over the top.
You can thank us later.
Posh pumpkin fries
Impress your friends with homemade fries with a difference. Cut the pumpkin into fingers and rub with Pura coconut oil, grated parmesan, fresh rosemary and salt and pepper, before baking at a medium to high heat for about 30 mins. Outrageously simple.
Healthy homemade pumpkin spice latte
This seasonal coffee has achieved cult status, but shop-bought versions contain enough refined sugar to run a small car. How about making your own? For a healthier version of this autumn favourite you can enjoy without even leaving the house, just brew one shot of espresso and blend with 3 tablespoons of pumpkin puree, 1 tablespoon of maple syrup, 2 drops of vanilla extract and a pinch each of ground cinnamon, nutmeg and ginger. Pour in your favourite mug and add hot milk. Genius.
Finding uses for your leftover Halloween pumpkin doesn’t have to be scary. The options are endless! If you’re trying your own pumpkin recipes, check out our range of liquid coconut oil products.