In fact, according to environmental groups, over 18,000 tonnes of edible pumpkin are wasted across the UK each autumn.
But here’s the good news: that leftover pumpkin can be transformed into an array of delicious sweet and savoury dishes, saving you money and reducing food waste.
First Things First: What You Can (and Can’t) Eat
If you’ve carved a pumpkin, don’t use one that’s been sitting outside for days or filled with candles.
Instead, use uncarved pumpkins or the fresh flesh you’ve scooped out before decorating. The seeds, flesh and even the skin (on some varieties) are all edible and nutritious, rich in vitamin A, fibre and antioxidants.
Savoury Pumpkin Recipes
Pumpkin Soup
A comforting classic. Roast your pumpkin chunks first with olive oil, salt, and a little paprika for extra depth. Then simmer with onion, garlic, vegetable stock and a dash of cream or coconut milk. Blitz until smooth and garnish with pumpkin seeds and fresh herbs.
My wife made an absolutely delicious pumpkin and apple soup a couple of days ago.
Pumpkin Mac and Cheese
Add mashed roasted pumpkin to your cheese sauce for a warming autumn twist. It gives extra creaminess and a subtle sweetness that pairs perfectly with mature cheddar or Gruyère.
Pumpkin and Feta Tart
Layer roasted pumpkin slices with crumbled feta, red onion and thyme on puff pastry. Bake until golden and serve with a crisp salad, perfect for lunch or a light dinner.
Pumpkin Curry
Pumpkin’s natural sweetness balances spicy flavours beautifully. Try it in a Thai-style curry with coconut milk, red curry paste and lime, or a hearty Indian curry with lentils, cumin, and garam masala.
Sweet Pumpkin Treats
Pumpkin Pie
The quintessential dessert from across the pond, but loved here too. Use puréed pumpkin mixed with eggs, cream, brown sugar, and warming spices like cinnamon, nutmeg and ginger in a shortcrust pastry case.
Pumpkin Muffins or Loaf Cake
Add pumpkin purée to muffin or cake batter for moisture and flavour. Combine with mixed spice, raisins or chocolate chips for a tasty treat with your cuppa.
Pumpkin Spiced Cookies
Chewy, soft and aromatic pumpkin purée gives biscuits a beautiful golden hue. Perfect for lunchboxes or a post-Halloween bake-off.
Pumpkin and Maple Ice Cream
Blend roasted pumpkin, maple syrup, and double cream for a luxurious frozen dessert. It pairs beautifully with ginger biscuits or crushed amaretti.
Use Every Bit
Roast the seeds with olive oil, salt and smoked paprika for a crunchy snack.
Turn the skin into crisps, thinly slice and roast with a drizzle of oil.
Freeze the purée in portions to use later in soups, sauces or baking for the Christmas season.
Compost the rest if it’s no longer edible, better for the planet than landfill.
Your pumpkin doesn’t have to be just for decoration, it’s a versatile ingredient that can be enjoyed well beyond Halloween. Whether you prefer hearty savoury meals or spiced sweet bakes, there’s no excuse to let that beautiful orange globe go to waste.
So this year, instead of binning your pumpkin, turn it into something delicious, and do your bit to cut food waste at the same time.