Eat Your Pumpkin Recipes by HUBBUB

It’s time to squash food waste

hubbub.org.uk/eat-your-pumpkin

Isn’t it weird that millions of pumpkins go to waste every Halloween, carved and uneaten? Pumpkin is a versatile, delicious ingredient with endless possibilities in sweet and savoury recipes. Yet its true purpose - dinner and dessert - is often overlooked for its use as a Jack o lantern. So we’re saving carving for the kitchen, and cooking with our pumpkins instead. Dig in for a creative collection of dishes starring the humble pumpkin, from pumpkin spiced wedges and donuts to dumplings, curries, nachos and more. Are you ready to eat yours?

“Pumpkin soup is delicious. I have never tried it before but I am now a convert” “Who knew you could do so much with a pumpkin? I definitely won’t be wasting any pumpkins this Halloween!”

The key to making your pumpkin last longer this year Step 1: Pick your pumpkin for eating not just for carving. At patches and supermarkets remember the rule, the smaller the sweeter if you fancy more treats than tricks this year. Your small pumpkin is mighty in many ways - it will have used less water to grow, produce less waste and will be easier to decorate!

Step 2: Save the stress and the mess – decorate instead! Swap the carving tools for crafty thinking this year and decorate your pumpkin to keep it fresher for longer. Here are our top tips: Keep it sweet What better way to combine sweet treats at Halloween than decorating your munchkin pumpkin with candy? Toothpicks studded with jelly, chewy or squishy sweets make an easy combo to decorate your pumpkins this year. Get poking, and use your sweets to make a scary face.

Pumpkin... or cake? Your pumpkin might get baked into a cake later, but the icing can come now. Icing pens and sprinkles are an easy way to add flair to your pumpkin, they come in all different colours and can help you be quite detailed too. You can even mix up your own icing at home (just icing sugar and a splash of water!) and pipe it with a zip lock bag for a cheaper alternative. Go for a thicker mix so it doesn’t drip and hardens quicker.

Get sticky You might be able to find an edible glue in the cake decorating section of local shops, or a simple mix of icing sugar and water could make an easy alternative to help stick on details like paper features. Double sided tape is perfect for sticking on paper features like wings, horns, ears, and more. Draw, colour in and cut out your design in paper and then use double sided tape to bring it all to life in 3D.

Craft don’t carve If you have toilet paper and two buttons… then you have a mummy pumpkin! Wrap up that pumpkin and tuck in some buttons for eyes. Don’t let us decide what your pumpkin will be this year (other than food), look around your house and put old craft materials to use again.

Paint Your Pumpkin Still up for a bit of mess this Halloween? Paint your pumpkin! Whether you’re keeping it creepy or it ends up totally abstract, anything goes with paint. It’s fun and safe for all ages and you can still eat your pumpkin after by opting for edible paints and pens.

Step 3: Eat Your Pumpkin! Gourd grief, are we tucking in yet?

Pumpkin and cinnamon butter morning buns

Pumpkin and feta rolls

Pumpkin spice doughnut holes

Pumpkin and pumpkin seed nachos

Crusted pumpkin wedges

Cinnamon, sugar and pecan pumpkin wedges

Pumpkin seed pesto

Simple pumpkin pie

Roasted pumpkin risotto

Pumpkin traybake pizza

Pumpkin dumplings

Pumpkin spiced flatbreads (hotteok)

Pumpkin fudge cake

Thai pumpkin soup

Pumpkin katsu curry soup

Banana pumpkin and chickpea curry

One pot pumpkin pasta

Roast pumpkin sage and hazelnut pasta sauce

Roasted pumpkin seeds

Pumpkin pie smoothie

Pumpkin and coconut cake

Miso, maple and pumpkin pie ice cream

This is a terrific activity to do with your children this half-term, the colour of the swirl is vibrant as you roll these little buns, everyone is going to love them!

Ingredients (serves 6-8) Dough • 500 grams strong white bread flour • 7 grams fast action dried yeast • 320 millilitres milk • 1 egg • 50 grams butter, cubed • A pinch of salt

Swirl • 300 grams scooped out pumpkin flesh • 50 millilitres water • 1 teaspoon ground cinnamon • 1/2 nutmeg, grated • 1 tablespoon soft brown sugar

Syrup • 100 millilitres water • 100 grams caster sugar • 2 cinnamon sticks, or use ground stirred through when syrup is cool

Method 1. Put the flour in the bowl of a mixer. Warm the milk and butter until melted, when cool enough, beat in the egg. Add the yeast. Add this mix to the flour in the food mixer. Mix on medium speed for 2 minutes. Add the salt. Mix on medium speed for a further 5 minutes, until smooth. 2. Remove from bowl with wet or oiled hands and place covered in a clean bowl until doubled in size.

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Method 3. Meanwhile make the puree, add the pumpkin and water to a small saucepan with a lid and simmer very gently, stirring often, until soft enough to blend, around 20 minutes. Blend with spices and sugar until smooth. 4. Tip proved dough out onto board and roll into rectangle aprrox 40 x 25 centimetres, smother the surface all over with puree. 5. Roll horizontally and then cut into smaller discs. 6. Prove again on a lined tray, the sides ever so slightly touching is fine. Prove for 45 minutes. 7. Cook in 200°C oven for 16-18 minutes. Meanwhile make syrup, boil water, sugar and cinnamon for around 3 mins over high heat to form a syrup. 8. Brush the cooked buns immediately with the hot syrup and leave to cool for at least 10 minutes before tucking in.

With thanks to 5 o’clock apron for providing the recipe.

With a crisp and flaky outside, and a warm, hearty rich filling, these pumpkin and feta rolls are a quick and easy fix for the cold months ahead.

Ingredients (makes 8 rolls) • •

1 ready rolled puff pastry sheet 1/4 roasted pumpkin or more depending on how many you’re making

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1 pack of feta cheese, crumbled 1 tablespoon Lebanese spice mixed 1 beaten egg for egg washing

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Salt, pepper, oil based on your preference

Method 1. Pre heat your oven to 180°C. 2. Cut your Halloween pumpkin into even sizes so that they fit into baking trays. 3. Season with salt, pepper and a drizzle of oil. 4. Cover with foil and bake for 45-60 minutes until soft. 5. Once cooked and cool enough to handle, scoop out the flesh and discard the tough skin. 6. Leave in a sieve over a bowl to drain some of the liquid out. 7. Then take around 1/4 of the pumpkin and place in a mixing bowl, you can then freeze the rest of it for use another time. 8. To the bowl add most the of the feta (save some to sprinkle on top).

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Method 9. In a frying pan roast off your spices, just until they smell good and then add that to your pumpkin and feta mix. Season well and taste. Once you’re happy get your puff pastry ready. 10. Preheat the oven to 200°C Fan and line a baking tray with parchment. 11. On a lightly floured surface get the puff pastry flat out and cut in half lengthways. 12. On both halves of the pastry add a sausage shape like amount of filling the whole way down, then brush with some egg wash and fold over the pastry. 13. Using a fork secure the rolls together. 14. Brush with egg and sprinkle on some more spice mix and a little feta. 15. Then cut in half and half again to make 4 rolls out of each pastry so making 8 rolls altogether. 16. Get onto the baking tray and bake for 15-20 minutes, let them cool and enjoy!

With thanks to Poppy Cooks for providing the recipe.

These mouthwatering pumpkin doughnut holes are a real sweet treat for you and the kids this Halloween.

Ingredients (makes 5-6 doughnut holes) • • • • •

60 grams frozen cooked pumpkin 100 millilitres whole milk 40 grams butter 1 egg 1 x 7 grams instant dry yeast packet

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280 grams plain flour 50 grams caster sugar 1 teaspoon ground cinnamon Pinch of ground cloves Pinch of ground nutmeg

For the sugar coating • 100 grams caster sugar • 10 grams ground cinnamon • Pinch of ground nutmeg • Pinch of ground cloves

Method 1. In a microwaveable container, add the butter, milk and frozen pumpkin and microwave until just melted and a bit warm. 2. Add the yeast and egg, mix well. 3. In a stand mixer (or by hand) add the flour, sugar and spices and mix in the wet mixture. Beat in the mixer for a good 5-10 minutes until fully combined and smooth. 4. Cover the bowl with a tea towel and leave to prove in a warm spot for an hour or so or until it’s doubled in size.

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Method 5. Then on a floured surface roll the dough out to around 1/2 an inch thickness. 6. Use a ring cutter to make doughy circles and place onto parchment paper. 7. In a mixing bowl add the sugar and spices and mix well. Set aside for later. 8. In a deep pan add some vegetable oil and heat to 150°C-160°C. 9. Add 5-6 doughnut holes into the oil and cook until golden on both sides. Around 1 minute per side. 10. Drain onto kitchen towel and then toss in your spiced sugar. 11. Serve with caramel sauce and enjoy.

With thanks to Poppy Cooks for providing the recipe.

What could be better than nachos? We’ll show you, with nachos with spiccy pumpkin and gooey cheese.

Ingredients (serves 6-8) • • • • •

About 400 grams pumpkin flesh, skin removed 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon sweet smoked paprika, use hot smoked paprika if you prefer

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4 teaspoon olive oil 1 tin of chopped tomatoes 3 cloves garlic, peeled and finely chopped Pinch of chipotle chilli flakes, more or less, as you like 1 tin of black beans, drained of liquid 1 large packet of tortilla chips

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80 grams cheddar cheese, coarsely grated Salt 1/2 small bunch of coriander, roughly chopped, to serve Sour cream, to serve

Method 1. Roast the pumpkin with the spices and 1/2 the olive oil seasoning to taste with some salt. Roast on a baking tray in the oven at 200C until soft and cooked through, around 30 minutes. Remove from the oven.

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Method 2. Meanwhile prepare the beans and tomatoes, in the remaining oil, sauté the garlic until soft and sweet for a couple of minutes over a moderate heat. Add the tomatoes and season well with salt and chipotle chilli flakes, if using. Let the mixture simmer for around 10 minutes to thicken, add the beans and cook for 3-5 minutes more for the flavour to meld and beans to heat through. 3. Pile the tortilla chips in a large oven proof dish and add the cooked, spiced pumpkin and the tomato beans. Add the cheese and pop the dish in the hot oven, just enough for the cheese to begin to melt, about 5 minutes. 4. Remove from the oven and spoon over the sour cream, some chopped coriander and, if you fancy it, or for those who can hack it, some hot sauce or extra chilli flakes at the table.

With thanks to 5 o’clock apron for providing the recipe.

You can use all kinds of pumpkin to make these delicious wedges. Perfect served with pumpkin seed pesto for a light dinner.

Ingredients (serves 2) • •

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Medium pumpkin (skin on) 50 grams of Parmesan, grated (or other hard cheese or vegan alternative) 20 grams dried white breadcrumbs

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6 tablespoons finely chopped parsley 2 ½ teaspoons finely chopped thyme Grated zest of 2 large lemons

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2 garlic cloves, crushed 60 millilitres of olive oil Salt and white pepper

Method 1. Preheat the oven to 190°C. Cut the pumpkin into 1 centimetre thick slices and lay them flat, cut-side down, on a baking sheet that has been lined with greaseproof paper. 2. Mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, the garlic, a tiny amount of salt (remember, the Parmesan is salty) and some pepper. 3. Brush the pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a nice, thick coating. Gently pat the mix down a little. 4. Place the pan in the oven and roast for about 30 minutes, or until the pumpkin is tender: stick a little knife in one wedge to make sure it has softened and is cooked through. If the topping starts to darken too much during cooking, cover loosely with foil. 5. Serve with your favourite dip or pumpkin seed pesto to keep things seasonal.

An easy and healthy dessert that can be done in the air fryer or oven.

Ingredients (serves 4) •

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500 grams squash or pumpkin, thinly sliced about 1 - 1 ½ centimetre thick (skin on if you prefer) Pinch flaky salt 50 grams pecan nuts

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25 grams pumpkin seeds 25 grams brown sugar to roast, plus another tablespoon for the dust 1 teaspoon ground cinnamon

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2 tablespoons sunflower, rapeseed or olive oil 300 grams extra thick Greek yogurt 2 tablespoons Maple syrup, if not, use an extra 1 tablespoon soft brown sugar

Method 1. Preheat your air fryer to 190°C or use the chip setting (or pre heat oven to 200°C) 2. In a food processor or mortar & pestle crush the pecans, pumpkin seeds, brown sugar & ground cinnamon to a coarse dust. 3. Toss the squash or pumpkin in the oil & add a tiny pinch of salt & place the slices in a single layer in the air fryer basket (or on a baking tray for the oven). 4. Air fry for approximately 14-18 minutes, flipping the slices halfway through, cook until they are tender & some slices have some good colour at the edges. 5. Add an extra tablespoon of sugar to the pumpkin slices & return to the airfryer or oven for around 2 -3 more minutes to caramelise. 6. To serve, drench the cooked pumpkin in the pecan dust and serve with the Greek yogurt drizzled over with the maple syrup, if using, alternatively, add an extra tablespoon sugar to the pecan

With thanks to 5 o’clock apron for providing the recipe. 18

Find a home for seeds from your pumpkins, with our delicious pumpkin seed pesto. It’s not just thrifty, it’s tasty and is an amazing food waste buster.

Ingredients • •

2 tablespoons of toasted pumpkin seeds 1 bunch of green herbs (basil, parsley, fennel fronds, tomato leaf etc)

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50 millilitres extra virgin olive oil 75 grams of hard cheese (Parmesan, Pecorino or a vegan alternative are all great)

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Optional: throw in some roasted pumpkin flesh for a sweet flavour and orange colour.

Method 1. Blitz all the ingredients above in a small blender. That’s it!

Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.

Ingredients (serves 6-8) For the filling • 200 grams light brown sugar • ½ teaspoon salt • 1½ teaspoons ground cinnamon • 1/8 teaspoon ground allspice

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½ teaspoon ground ginger 2 large eggs 450 grams cooked pumpkin, mashed 375 millilitres milk

For pastry • 175 grams plain flour, sieved • 85 grams butter • 25 grams caster sugar • 1 egg yolk • 1 tablespoon water

Method 1. Rub the butter into the flour until mixture resembles fine breadcrumbs. Stir in the sugar, then add egg yolk and water and mix to a firm dough. 2. Knead lightly and roll out to line a 22cm flan case. Bake “blind” in preheated oven 180°C for 10 minutes. 3. While the pastry case is baking you can prepare the filling. Combine sugar, salt and spices in small bowl; set aside. 4. Using an electric mixer, beat the eggs with the pumpkin. Add the sugar mixture and beat again until combined. 5. Mix in the milk. 6. Pour the filling into the pie crust and put back into the oven. After 15 minutes turn the temperature down to 160° C and bake for a further 45 minutes or until the filling is set and you can insert a knife into the centre and it comes out clean. 7. Remove from the oven and leave to cool on a wire rack.

This rich and flavourful risotto comes together with plenty of pumpkins, onions, stock, and is still super simple.

Ingredients (serves 4) For the risotto • 1 onion • 2 cloves of garlic • 300g of risotto rice • 1 glass of white wine

• • • •

1 litre of chicken stock Parmesan Butter Handful of roasted pumpkin

For the pumpkin purée • 300 grams diced pumpkin • 1 onion • 1 litre chicken stock

Method 1. Finely chop your onion and sweat in a knob of butter. 2. In the meantime roughly chop half of your pumpkin and add to your onions. 3. Cover with the stock simmer until soft. Roughly 10 minutes. 4. Once soft place in a blender and blitz to a smooth purée and season with salt and pepper. 5. Begin to sweat the rest of your onions and add some minced garlic once it’s soft. 6. Add in your risotto rice and cook for a minute. 7. Add your white wine and cook down until dry.

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Method 8. Add ladles of hot stock into the risotto cooking down until it’s cooked. 9. Once cooked finish with some butter, pumpkin purée and Parmesan and leave to rest. 10. Finish with some diced roast pumpkins, crispy sage leaves and shavings of Parmesan. 11. Serve and enjoy!

With thanks to Sam Holland for providing the recipe.

Your new favourite pizza topping? Try your hand at an easy homemade dough, or use readymade if you prefer, for this easy crowd pleasing pizza.

Ingredients (serves 4-5) For the dough • 2 tablespoon olive oil • 500 grams strong white bread flour • 7 grams instant yeast • 330 millilitres warm water • ½ teaspoon salt

For the topping • 300 grams squash or pumpkin, thinly sliced (skin on if you prefer) • 4 shallots, thinly sliced • Olive oil, to bake and to drizzle • Salt & black pepper, to taste

• • • •

150 grams fresh mozzarella, torn into pieces 50 grams Parmesan cheese, grated 8 or so sage leaves Chilli flakes, to serve, optional

Method 1. Have your pizza dough proved & ready to use. I added all my ingredients together and worked the mix with a dough hook using a mixer. You can also do this by hand in a bowl kneading vigorously to form a smooth and cohesive dough. Prove until doubled in size and good to go. 2. Preheat oven 200°C. Roast slices of pumpkin (sin on or off, up to you) on a baking sheet drizzled with splash of olive oil, salt & black pepper for about 15 – 20 minutes, until tender & slightly caramelized. Add the shallots & cook for 5 – 10 mins more. 3. Increase the temperature to 230°C.

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Method 4. Roll out dough evenly to fit 30 centimetre x 40 centimetre lightly greased baking tray. 5. Arrange roasted pumpkin, shallots, sage & mozzarella over the top of the dough leaving a small border. 6. Bake the pizza in the v hot oven for about 20 – 25 minutes, until the crust is golden brown & the cheese is bubbly & slightly browned. Remove from the oven and drizzle over with more olive oil, chilli flakes (if you like) and plenty of grated parmesan.

With thanks to 5 o’clock apron for providing the recipe.

A bit like gnocchi, but with pumpkin! These adorable pumpkin dumplings are almost too lovely to eat. No time to shape and decorate? The dough tastes just as good in blobs.

Ingredients (makes 15 dumplings) For the dumplings • 300 grams pumpkin • 150 grams all purpose flour • 1/2 teaspoon flaky salt • 1/2 teaspoon black pepper • Toasted pumpkin seeds

For the peanut chilli sauce • 2 tablespoons peanut butter • 2 tablespoons light soy sauce • 1 tablespoon chilli oil • 1 tablespoon gochugaru flakes

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1 tablespoon rice wine vinegar 2 teaspoons sugar 3 tablespoons boiling water

Method 1. First up, you want to cook your pumpkin. Cut your pumpkin into wedges (skins still on), remove the seeds (keep them and roast them separately!), drizzle with oil, and then wrap in cling film and place in your air fryer or oven at 180°C for 40 minutes. 2. Once the pumpkin is soft, remove from the air fryer or oven and peel off the skin. Keep 300 grams of the cooked pumpkin for this recipe, and then any leftovers place in a container and into the fridge or freezer to use at a later date (make sure it cools down first).

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Method 3. In a bowl, mash your pumpkin and then add in your flour, salt, and black pepper. Combine with a fork and then form into a dough, it should be light and soft. Poke a hole through the middle to make a doughnut shape, then slice it down one side to cut the circle, and roll it into a sausage shape. Slice the dough into 15 equal pieces. 4. Roll each piece into a ball and then slightly flatten with the palm of your hand. Get a knife and roll it across the dumpling 3 times to make the pumpkin shape. 5. Place a pumpkin seed in the top of the little pumpkin dumpling. Repeat until all your dough is used up. 6. Place a frying pan on medium heat and drizzle in some oil. Add in your dumplings face up and pour in 100 millitres of water. Cover with the lid and leave to steam until the water has evaporated (around 6-8 minutes). Leave the pumpkin dumplings to fry for a minute to get a crispy bottom (optional). 7. Meanwhile, make your chilli peanut sauce by combining all of their ingredients in a bowl. Season to taste. 8. Get your serving plate and pour on your sauce. Top with your pumpkin dumplings and enjoy!

With thanks to Emily Roz for providing the recipe.

An easy peasy dessert with classic pumpkin paired spices.

Ingredients (serves 4) For the dough • 200 grams selfraising flour • 125 mililitres water • 1 teaspoon sugar • Pinch flaky salt

For the filling • 200 grams cooked pumpkin, mashed • 2 tablespoons chopped walnuts • 1 teaspoon ground cinnamon • 1 teaspoon sugar

For the drizzle • 2 tablespoons brown sugar • 2 tablespoons water • 1 teaspoon cinnamon

Method 1. Pour the self-raising flour, sugar, and salt in a bowl. Give it a mix and then gently pour in the water. Stir with chopsticks or your hands, and then knead for a few minutes. Add a bit more flour if it’s sticking to your hands. Set the dough aside while you make your filling. 2. Add all of your filling ingredients into a bowl and combine. Taste and season to your liking! 3. Tear your dough into 4 or 5 pieces and then flatten each piece into a circle. Place a spoonful of the filling into the centre of each piece and then bring all sides up into the centre and seal.

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Method 4. Place a non-stick pan on medium heat with a drizzle of oil. Add in your pumpkin spiced flatbreads and fry for 4 minutes, then flip, press down, and fry for a further 4 minutes or until golden on each side. 5. Meanwhile, add your drizzle ingredients into a small bowl and place in the microwave for 30 seconds. Mix and then set aside. 6. Remove your flatbreads from the pan, drizzle with your cinnamon sugar glaze, and enjoy!

With thanks to Emily Roz for providing the recipe.

Cooking pumpkin doesn’t get easier than this recipe! Grab your pumpkin and a chocolate bar, you’re going to want to try this one.

Ingredients (serves 4-6) •

600 grams homemade pumpkin puree

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200 grams chocolate

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1 teaspoon of coconut oil

Method 1. Preheat the oven to 204 °C and cover the baking sheet with parchment. Cut the pumpkin in half, remove the seeds, and place the halves on a baking sheet with the cut side down. 2. Roast at 204°C until soft, about 35 minutes but will depend on your pumpkin size. The fork should easily pierce the shell. Let the pumpkin cool down until you can handle it. 3. To make pumpkin puree, scoop out the tender insides and grind in a food processor until smooth. 4. Take your chocolate and break it into small pieces (or use chocolate chips if you want) add coconut oil and melt it in the microwave. 5. Combine melted chocolate and pumpkin puree (both should be room temperature) until smooth texture. 6. Pour it into a parchment paper lined dish and set in the fridge for at least 3 hours – then it’s ready to slice and eat!

With thanks to Kamoliddin for providing the recipe.

This Thai pumpkin soup is an easy autumn warmer. It’s a great way to use up the flesh from pumpkins around Halloween. You can go as spicy as you like by changing the amount of Thai red curry paste you use. Use the toasted pumpkin seeds to garnish and make it extra special. You can also chuck in leftover veg (or meat) that needs using up.

Ingredients (serves 4) •

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1 small to medium pumpkin, peeled, deseeded and chopped 1 onion, sliced 200 millilitre coconut milk 500 millilitre vegetable stock 1 tablespoon grated ginger

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3-4 tablespoons Thai red curry paste 2 tablespoons of vegetable oil or coconut oil Sea salt (or soy sauce) and cracked black pepper to season

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lime juice, for seasoning (optional) 1 red chilli, sliced, to serve (optional)

Method 1. Heat the oven to 200°C. 2. Toss the pumpkin or squash in a roasting tin with 1 tablespoon of oil, then roast for 30 minutes until golden and tender. 3. Put the remaining oil in a saucepan with the onion and ginger.

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Method 4. Cook on a medium heat for a few minutes until softened. 5. Stir in the curry paste for 1 min, followed by the roasted pumpkin and the rest of your ingredients aside from 3 tablespoons of the coconut milk. 6. Bring to a simmer and cook for 5 minutes. Then blitz with a stick blender until smooth. 7. Return the pan to heat through, seasoning with pepper and optional lime juice. 8. Serve in bowls drizzled with the remaining coconut milk, chilli and scattered with chilli and toasted pumpkin seeds if you have them.

Here’s a pumpkin katsu curry soup with toasted rice and bread crumbs for low effort crunch. It’s deliciously warming and good for the soul.

Ingredients (serves 4) For the curry brick: • 2 tablespoons butter • 1 tablespoon (Madras) curry powder • 1/2 teaspoon cayenne pepper • 1 tablespoon flour

For the soup: • 1 small/medium pumpkin • 1 onion, chopped • 4 cloves garlic, chopped • 1 thumb sized knob of ginger, chopped • 3 tablespoons soy sauce

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2 tablespoons rice vinegar 1 vegetable stock cube 1 small apple, chopped Optional but nice: 1 medium (sweet) potato, 2 small carrots, chopped

Method 1. Cut pumpkin into large chunks and salt liberally. Drizzle oil and roast on 200°C for 45 minutes until softened. Peel off skin and tear into smaller chunks. 2. Fry butter until browned, add curry powder and cayenne, then add flour and stir and cook for a few minutes until browned and thickened. Let cool. 3. Heat a large pan/pot on medium, add oil, saute onion, garlic, ginger. Add any vegetables, pumpkin, and all the other ingredients. Cover and simmer for 15-20. Add 2-3 tbsp of the curry brick. Simmer for 10 more minutes until vegetables are soft. Blend and serve

Suggested Toppings: spring onion (thinly sliced and soaked in ice water if you want the curl), toasted breadcrumbs, toasted rice (put them in the oven on grill/broil for ~5 minutes) With thanks to Yinka Ogunbiyi for the recipe.

Pumpkin works so well with curry flavouring and a little heat. This recipe takes inspiration from Carribean food with pumpkin combining with chilli, coconut and banana or plantain.

Ingredients (serves 4) • • • • •

1 tablespoon of coconut oil 1 onion, sliced Thumb size piece of ginger, peeled and chopped 1 clove of garlic, chopped 1 fresh red chilli (Scotch Bonnet is preferable to recreate the Caribbean flavour, but chilli is optional

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• • •

depending on if you like it hot or not), deseeded and chopped 1/2 bunch fresh coriander, leaves picked and stalks chopped 1 teaspoon turmeric 2 tablespoons curry powder 1 x 400 grams tin of chopped tomatoes

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1 medium pumpkin or butternut squash, seeds removed (you can roast and eat these). Cut into chunks 1 x 400 gram tin of coconut milk 1 x 400 gram tin of chickpeas, drained 1 ripe banana, sliced or a ripe plantain or a tin of pineapple chunks in juice

Method 1. Heat 2 tablespoons of coconut oil, sweat the onion and garlic at a medium heat for 3 minutes. 2. Add the ginger, coriander stalks, garlic, red chilli (optional) cook for a further 2 minutes.

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Method 3. Add the turmeric, curry powder and pumpkin (or butternut squash). Coat the pumpkin with all the other ingredients by stirring. 4. Add the tomatoes. Cook until softened which will take about 20 minutes, if the pan needs some water to stop it drying out then add a splash. 5. Then add the coconut milk, banana and chickpeas until heated through and well combined. 6. Scatter with coriander leaves, and enjoy.

Don’t know what to do with your frozen pumpkin puree? Here’s an easy, quick, one-pot pasta for the rescue!

Ingredients (serves 4-5) • • • • •

50 grams of butter 1 onion 240 grams pumpkin puree 1/2 teaspoon salt Pinch of pepper

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1 tablespoon tomato • paste 120 millilitres of • cream • 120 millilitres of pasta water

250 grams uncooked pasta 100 grams cheese A few basil leaves

Method 1. Cook your pasta according to the package. 2. Meanwhile, chop your onion into small pieces and place a pot on medium high heat. 3. Add your butter to the heated pot, then add your onion and fry until softened (2-3 minutes). 4. Add your pumpkin puree (roasted and blended plain pumpkin) and fry for 1-2 minutes then add your spices, tomato puree, cream and a splash of boiled pasta water. 5. Drain your cooked pasta and mix it with your sauce. 6. Grate cheese and sprinkle with chopped basil

With thanks to Kamoliddin for providing the recipe.

This hearty and rich pumpkin pasta sauce recipe is inspired the flavours of the colder months. Using only a few ingredients, this is a super easy meal to put together.

Ingredients (serves 4) • •

1 medium pumpkin or squash Dash of vinegar (balsamic is preferred, white or red wine or cider will also do the trick)

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Oil, preferably olive Small bunch of fresh sage leaves or 1 tablespoon of dried sage (thyme, rosemary, savoury or marajoram substitute well)

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75 grams roughly chopped hazelnuts (walnuts or almonds also work well) Chilli flakes, optional Serve tossed with 500 grams of pasta, any shape you like.

Method 1. Heat the oven to 180°C. Chop and deseed the squash, cut into small chunks, then toss with a good glug of oil in a large baking tray and season. Roast for 40 minutes or until browned and tender, adding the sage leaves, and hazelnuts for the last 5-6 minutes and then mixing in the balsamic vinegar. 2. Around 10 minutes before the end of the cooking time, put the pasta on to boil cooking to packet instructions. When the pasta is al dente, drain and transfer to a large mixing bowl. 3. Toss the squash mixture through the pasta, a few chilli flakes can make a welcome addition.

Pumpkin seeds are not only tasty with soups and salads and a convenient snack, they’re also a superfood as they’re very rich in zinc. They contain plant compounds known as phytosterols, and free-radical scavenging antioxidants, which can give your health an added boost.

Method 1. To prepare the pumpkin seeds for roasting you have to remove all pumpkin flesh. We would recommend putting all pumpkin seeds into a sieve, running them under water and separating the seeds from the stringy stuff, which then goes into the compost with the remaining seeds. 2. When the pumpkin seeds are clean, they can then be simmered. Follow the ratio of 2 cups of water and one tablespoon of salt per ½ cup of pumpkin seeds and then place the seeds and the salt water in a saucepan over a medium heat. 3. Simmer the pumpkin seeds in the water for 10 minutes, then drain off the water. 4. Preheat the oven to 200°C and prepare a baking tray with a baking sheet brushed with olive oil. 5. Spread the seeds out evenly in a single layer on the tray and bake at the top of the oven until the seeds begin to brown (5-20minutes) - the time will depend on the oven and the size of the seeds so keep an eye on the oven to avoid them burning. 6. When ready let them cool on a rack before serving or storing so they retain their crunch. Remove shells before eating.

Looking for something to kick start your mornings? This delicious spiced pumpkin smoothie is sure to get you off to a flying start!

Ingredients (serves 2-3) For the smoothie • 300 grams pumpkin flesh • 2 frozen bananas • 3 dates • 470 millilitres of almond (or other any non-dairy) milk • 1 tablespoon of pumpkin pie spice mix

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Seeds from 1/2 a vanilla bean, or 1 teaspoon of vanilla extract For the pumpkin pie spice mix • 4 teaspoons of cinnamon • 2 teaspoons of ground ginger

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1 teaspoon of grated nutmeg 1 teaspoon of allspice 1/2 teaspoon of ground cloves

Method 1. Chop the pumpkin flesh into small pieces, boil until cooked for roughly 15 mins. Then allow to cool. 2. Whizz the pumpkin flesh with a little water in a blender until it is smooth 3. Make the pumpkin spice mix in a jar and shake the jar to mix 4. Chop the frozen banana into slices 5. Add the rest of the ingredients and blend until smooth

With thanks to Made in Hackney for providing the recipe. 38

If you’re carving a jack-o’-lantern this Halloween, Save your pumpkin’s flesh and use it to make this delicious pumpkin and coconut cake.

Ingredients (serves 5) •

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300 grams pumpkin flesh cooked and then mashed or blitzed 100 grams maple syrup

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75 grams coconut oil, melted 225 grams self-raising flour 2 teaspoons baking powder

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3 teaspoons cinnamon or mixed spice 50 grams desiccated coconut

Method 1. Pre-heat oven to 180°C. 2. Mix pumpkin well with oil and maple syrup. 3. Add the flour, baking powder and cinnamon, desiccated coconut and combine well. 4. Bake in a greased and lined loaf tin for 15 minutes, before checking. Cover with foil, if the loaf cake is browning. Bake for another 15 minutes (approximately). 5. Allow to cool a little before slicing. It’s delicious freshly baked but even yummier when it goes gooey the next day!

Pumpkin pie has never tasted so good, and so umami. The subtle flavour of miso is balanced by the sweetness of the maple syrup and thanks to the smooth, creaminess of the tofu, you’d never even know that it’s dairy-free. Serve in some charcoal cones for a Halloween-hued treat.

Ingredients (serves 6-8) •

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250 grams pumpkin insides and off cuts, seeds removed 1 ½ tablespoons white miso 110 grams maple syrup

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290 grams silken tofu, drained 1 tablespoon vanilla extract 70 grams coconut oil, melted ½ teaspoon cinnamon

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¼ teaspoon ground ginger ¼ teaspoon ground allspice or nutmeg 6 plain digestive biscuits

Method 1. Preheat the oven to 180°C. Line a baking tray with parchment and get out a 2lb loaf tin. 2. Add the pumpkin, miso and 10 grams of maple syrup to the pumpkin and mix to coat. Transfer the pumpkin to the baking tray and roast for 25-30 minutes. 3. When the pumpkin is ready, add the pumpkin along with the drained tofu, vanilla, remaining maple syrup, coconut oil and spices to a blender jug and blend until smooth, thick and creamy. 4. Pour the mixture into the prepared tin and put the dish in the freezer.

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Method 5. Set a timer for 45 minutes and when time is up, remove the dish from the freezer and stir the mixture, making sure to scrape the ice cream down the sides of the tin and incorporating it into the rest of the mixture. Return to the freezer for another 45 minutes, remove, stir and return to the freezer. Repeat this process another one or two times, adding the crushed biscuits on the third mix, just before it all goes solid and stirring through. 6. Chill for another 1-2 hours for a scoopable consistency. Scoop and serve, if eating straightway. Once frozen allow it to sit for 20 minutes outside the freezer before scooping.

With thanks to Natural Chef, food writer and stylist, Nena Foster for providing the recipe.