Pumpkin recipes

Every year the UK wastes around 18,000 tons of perfectly edible pumpkin flesh and seeds as the nation carves away to make spooky Halloween lanterns.

Like squash, pumpkin is sweet and warming and can be delicious if cooked in the right recipes. Here are a few veg-centric recipes to help turn your pumpkin waste into a tasty meal or treat.

For all of the below you can substitute pumpkin for squash if you need a little inspiration to use up your Squash Box.

Pumpkin Madeleines with Pumpkin Custard & Cinnamon Meringue
Unusual and slightly long winded but totally worth it. The meringue isn’t necessary but adds an impressive finish. All the elements can be made individually if you don’t want to tackle the whole recipe.
See recipe


Pumpkin Fritters with Romesco
These fritters are simple to prepare and the romesco is a delicious accompaniment, but can be substituted for a simple mayonnaise mixed with paprika and garlic. We like the romesco with a mix of nuts rather than using just almonds. Cashews add a creamy taste to the sauce.
See recipe


Roasted Pumpkin Salad with Pumpkin Seed Dukka, Sumac Red Onions, Wootton White, Pistachio & Pomegranate
This dish has a Middle Eastern feel to it and is a good way to use up pumpkin flesh and seeds. Wootton White is an English Greek style sheep’s cheese and can be substituted with feta.
See recipe


Thai Pumpkin Curry
Squash and pumpkin work well in a Thai curry as the coconut milk complements the sweetness of the veg and lemony flavours add a fresh flavour. Make sure you bruise the lemongrass by bashing it with a rolling pin to release the aromatic flavour. If you don’t fancy making the paste, you can buy it ready made.
See recipe

9 responses to “Pumpkin recipes

  1. jonny sparkleseed

    It also makes great juice. I made pumpkin and apple juice this season and it’s fantastic!

  2. Recipes sound gorgeous but you might be preaching to the converted, Guy. I’d be surprised if more than 5% of our people recognise pumpkin as a vegetable – or am I being harsh/pessimistic/smug? All of the above, probably :-/

  3. Or is it a fruit?

  4. I did a whole meal for 6 with a pumpkin theme. Appetisers -pumpkin chips -finely sliced pumpkin baked until crisp, main course baked pumpkin layered with brie and sage in a béchamel sauce. Dessert, mini pumpkin pies with lemon yogurt and fine slices of pumpkin cake. This week I have been having pumpkin soup for lunch. Needs must when a friend gives you a 8kg pumpkin!

  5. Anne Birchenough

    Cut the top off a pumpkin, scoop out seeds and some of the flesh (which you can use another time for soup) fill it with stew ingredients – meat or veg, put lid back on and bake for about 2 hours . It looks amazing and everyone gets a spoonful of stew plus some pumpkin – yummy!

  6. I love pumpkin cake, although I didn’t make it myself. I have made pumpkin pie and that was also delicious. It goes really well with cinnamon. It seems so wasteful when people just scrape out all the lovely edible flesh and discard it. I hate to see good food wasted, especially when there are people going hungry in the world. I also tried a recipe for a stir fry pumpkin curry. It was even better with chicken added. I’ve just received my order for various squashes, so I am eager to try out some recipes with them. Thanks for all your ideas, which I just read.

  7. I absolutely love pumpkins and squashes and have them in all sorts of dishes in the autumn and winter. Last year I used the flesh from the carving to make Riverford’s Spiced Pumpkin Muffins and they were delicious. I’ll be making them again this year.

  8. Thank you so much for this blog. I hate to see food wasted, so would always try to find new recipe ideas for pumpkins and squashes. I’m pleased to inform you that since I implored him not to throw the pumpkin away after carving it, my son has been inspired to try out some lovely pumpkin recipes with his family. We need to spread the word that they are good for us as well as being tasty.

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