Before you channel your inner kitchen witch, remember to check if your pumpkins are ideal for cooking! Some pumpkins are tastier than others, and you’re a Google search away from making sure your meals will be as flavourful as possible. Some common scrumptious pumpkins include Sugar Pie, Porcelain Doll, Cinderella, and Acorn Squash, but I just used a bog-standard carving pumpkin from Tesco (and it was delicious).
The most abundant pumpkin discard is the gruesome guts – and with this, seeds! Simply wash and separate from the strings, dry, and toss in oil, salt, pepper, paprika, and cayenne pepper for added heat. Spread on a baking tray and bake at 200 °C for 10-15 minutes until golden brown and crispy for a spiced seasonal snack.
What about those little bits left lying around after you’ve carved your creations? Remove any skin and guts and rub with olive oil and seasonings, then bake at 200°C for 30-40 minutes until tender and crispy. Toss onto a bed of salad leaves with some cubed apple or pomegranate seeds, crumbled vegan feta, and your crispy pumpkin seeds. Finish off with a mustard maple vinaigrette for the ultimate autumn salad.
If you’re craving something more hearty, add some peppers, cauliflower, and carrot into your pumpkin roasting tray along with garlic, rosemary, and sage. Once roasted, add to a pot with some stock and simmer. Add some lentils for protein, enjoy it chunky, or blend for a creamy, comforting pumpkin soup.
If you have more than a few scraps of pumpkin to devour, roast it without seasoning, then blend to make pumpkin puree. This versatile ingredient can be used for savoury and sweet treats, or even edible art! Mix with flour and form pumpkin-shaped gnocchi with roasted pumpkin seed stems, boil for 1-2 minutes until the gnocchi float, and finish off in a pan with butter and sage. With some pan-fried vegan sausage and your autumn salad on the side, this dish is the perfect pumpkin reincarnation.
Speaking of sweet treats, your puree can also be added to your favourite pancake or cookie recipe. Accompany with cinnamon maple butter, pumpkin spiced whipped cream, or a piping hot PSL and a spooky movie. Pumpkin puree is also freezable so you won’t be tricked out of your tasty treats through all the winter months.
