According to the Guardian newspaper (U.K) 18,000 tonnes of pumpkin inners goes to waste at Halloween, enough to feed a portion of pumpkin pie to the U.K 5 times over! If food waste was a country, it would be the world’s 3rd largest emitter of CO2 so what can we do with the inners?
Pumpkin inner soup with toasted pumpkin seeds
- 1 kg Pumpkin inners
- Pumpkin seeds
- 1 tbsp Butter
- 2 tbsp. Olive oil
- 2 Onions
- 700 ml Stock (chicken or vegetable)
- 150 ml Double cream
- Heat olive oil in a pan then cook onions until soft, about 5 minutes.
- Add pumpkin inners to pan, fry until golden, stirring when needed, about 10 minutes. As a bonus the more inners you scrape out the thinner the pumpkin wall, the more light the pumpkin produces when lit.
- Pour in the stock, season, bring to boil then simmer until the pumpkin is very soft, about 10 minutes.
- Add the cream then blend.
Directions toasted seeds
- Turn oven on to 180.
- Rinse seeds clean and pat dry. Toss seeds in melted butter with some salt, then spread on a baking tray.
- Bake until they taste crispy/toasted, this can take 10 – 40 minutes.
Ladle carefully into warmed soup bowls or empty pumpkin sprinkle the toasted seeds on top.
P.p.s: Non cooked pumpkin can be composted after.
Taking out the seeds
Carving our the inners