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Why a carve and cook competition? what has saving our snow got to do with using up pumpkin guts/inners?

  • Over a 1/3 of all food produced goes in the bin.
  • Commercially producing food results in carbon for example with the transportation of them around the world.
  • If food waste was a country it would be the 3rd largest emitter of carbon in the world!
  • When food waste rots it produces methane which is 21 x stronger than carbon.
  • Carbon and methane are greenhouse gases, they trap the heat in our atmosphere and contribute to climate change.

How to Enter

  1. Get a picture of your carved pumpkin
  2. Find a creative recipe to use up the innards
  3. Submit your pumpkin picture along with your pumpkin innards recipes to Subject: ‘Happy Halloween!’ no later than Monday 1st November.

We will be announcing the winner of the £100 off your next holiday before the 5th of November (once we have had a chance to cook the chosen recipe).

Happy carving/cooking!

Winner 2021:

Yellow Pumpkin Curry!

  • 1 1/2 Tbsp coconut oil
  • 1 medium shallot (minced)
  • 2 Tbsp minced fresh ginger
  • 2 Tbsp minced garlic
  • 1 small red chilli (thinly sliced)
  • 1 large red bell pepper (thinly sliced)
  • 3 Tbsp yellow Thai curry paste
  • 3 1/2 cups peeled and cubed pumpkin
  • 600ml light coconut milk
  • 2 Tbsp maple syrup
  • 1 tsp ground turmeric
  • 1 pinch sea salt (~1/4 tsp)
  • 1 cup chopped broccoli
  • 2 Tbsp lemon juice
  • 2/3 cup roasted cashews
  • Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
  • Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.
  • Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt and stir. Bring to a simmer over medium heat.
  • Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.
  • Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavour.
  • At this time, also taste and adjust the flavour of the sauce/broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and a bit more curry paste for a more intense curry flavor. Don’t be shy with seasonings – this curry should be very flavorful.
  • Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.
  • Optional: Scoop out half of the broth/sauce and half of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot and warm for a few minutes before serving.
  • Serve as is or over rice, quinoa, or cauliflower rice. This dish gets elevated with the addition of fresh lemon juice and Thai or regular basil or cilantro for serving.
  • Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days or in the freezer for 1 month. Reheat on the stovetop or in the microwave until hot.

Previous Winners:

Winner 2020:

Pumpkin guts/inners Sorbet

  • 600ml water
  • 120 sugar
  • 60g brown sugar
  • 300g pumpkin
  • 3 tsp cinnamon
  • ½ tsp grated nutmeg
  • ½ tsp ginger powder
  • 1 tsp vanilla bean paste

1. Chunky chop the pumpkin flesh, add to a pan and boil in water for 5-8 minutes or until all pieces are soft. Drain and mash/blend into a smooth puree.

2. In a medium saucepan, add the water and sugars, gently simmer to dissolve sugar. Remove from the heat and add the pumpkin puree, spices and vanilla.

3. Once cool, add to your ice cream machine and follow the manufacturer’s instructions. If you do not have an ice cream machine, transfer to a Tupperware and place in the freezer. Every hour, remove from the freezer and mix up with a fork to break up the crystals. Repeat this 3 or 4 times.

Winner 2019:

Pumpkin inners/pumpkin guts carbonara!

Pumpkin guts recipe - pumpkin carbonara
  • 400g pumpkin
  • 50g cashew
  • 1-2 tsp olive oil
  • 10g fresh sage
  • 150g spaghetti
  • 1 x onion
  • 2 x garlic cloves
  • 4 tbsp nutritional yeast/ or parmesan / or 1 tbsp soy sauce / or 1 tbsp marmite

We made this by simply slicing up our carved pumpkin the day after. It takes us about 45 mins every year to scoop out the whole pumpkin so this year rather than scoop it out, after removing the seeds, carving and using it, we cut it into pieces! We then washed it to clean it, let it dry, roasted it, peeled the skin off – roast pumpkin for days!

1. Roast pumpkin guts/inners for 20/30 minutes on 180c until cooked through and starting to colour OR cut un gutted pumpkin with seeds removed in to big chunks roast on 180c degrees for 30/40 minutes until cooked.

2. Boil cashews for 15 minutes.

3. Fry sage for 3/4 minutes until crispy and remove.

4. Now fry the onion and garlic together.

5. When ready mash pumpkin with masher. Add to fried onion and garlic. Add cashews.

6. Boil pasta. Add cup/ladle of cooked pasta water to the other vegetables along with nutritional yeast/parmesan/soy and blend. Season to taste. Add more pasta water if sauce is too thick for your liking.

7. Drain pasta, mix with sauce, put fried sage on top. Devour!

Our recipe

NEW! Skiology Squash Soup/pumpkin guts inners soup!!

Pumpkin inners recipe

This is’nt a recipe we make in the chalets rather something we make at home a lot! It comes from Chris Twaite who cheffed for us in our Chalet George.

We love squashes they are at their best right now and you can use any of then in this soup. In fact almost everything in this soup is in season right now and can have low food miles and packaging. Apart from the coconut milk and the Thai curry paste.

If you got you got your pumpkin from your local farmers market and it is a good one it would seem that type of pumpkin grows well where you are. Why not rinse the seeds, leave them out to dry, store them and plant them in spring and grow your own!


  • 2 onions
  • 1 sweet potato
  • 4 cloves of garlic
  • 1 butternut squash
  • 1 pumpkin inners
  • 2 pints of vegetable stock if you have or water if you don’t
  • 1 tin coconut milk
  • 1 tablespoon Thai green curry paste
  • Seasoning


  1. This dish takes very little prep time as you can leave all the skins on.
  2. Quater the onions and add to a roasting tray with the garlic cloves. Cut up the butternut squash and sweet potato to similar sizes as the onion quaters. Roast at 180 degrees for 30 minute then add the pumpkin inners for 10 minutes.
  3. Leave to cool then take the skins off and transfer to a saucepan.
  4. Add the stock or water and the coconut milk
  5. Simmer for 15 minutes.
  6. Blitz. Add the curry paste and season to taste.

Bon appetite! Hopefully when you like it as much as we do and when you make it again you can try leaving the skins on to make it even quicker. Why not try it with some of our flat breads!