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Halloween Pumpkin Tricks and Tips

Did you know? Only a third of pumpkins and squashes used at Halloween to create lanterns are actually used for consumption after, the other two thirds are considered food waste!

The UK alone, bins over 8 Million pumpkins a year after Halloween. This is equivalent to enough pumpkin pie to feed an entire county!

Halloween is a huge money spinner for super markets, but can be a real money drainer for you at home. Here are some great tips on what you at home can do with you Halloween Leftover:


Pumpkin puree is a great recipe to make your Halloween pumpkin last. If you don't eat it all, you can just pop it in the freezer and bring it out when you need.


- Pumpkin Skin

- Sea salt

Step 1: Heat the oven to 180ºC

Step 2: Rinse and dry the leftover pumpkins, then cut them up and put them on a roasting dish. (Hint: the smaller you cut up the pumpkin the quicker it is to cook!)

Step 3: Before adding it to the oven, Season it with some salt.

Step 4: Put it in the over for 30 - 50 Mins

Step 5: Once it is cooked and the flesh is soft, let it cool down before adding it the food processor to make it smooth. This should take 3- 5 Mins.


Pumpkin soup, also last a long time, and is great for those winter days we have upon us!


Pumpkin leftovers


Vegetable stock



Butter or olive oil



Step 1: In a large pan, melt the butter and add the chopped Onions until they have gone golden.

Step 2: Add all the vegetables and spices, stirring occasionally for 5 mins.

Step 3: Add the stock and let it simmer for 15 - 20 mins

Step 4: In a food processor blend it together

Step 5: Season and taste. Serve hot or cold, and add the pumpkin seeds you have roasted on top!


Never throw away the skins of pumpkin! Here are some easy steps to turn your skin into crisps!


Pumpkin Skin

Olive oil



Step 1: Heat the oven to 180ºC

Step 2: Make sure to scrub and wash the skin, after it is clean towel dry it.

Step 3: Add to a roasting dish, sprinkle with oil, salt, pepper and other spices you want to add. Leave in the oven for 20 - 30 min, making sure to turn them every 5 mins

Step 4: Once they are golden brown and slightly crispy take the out and serve them hot or let them cool!


Most people throw these straight into the food waste bin, however what if I told you there is a simple way of keeping them and adding them to salads or eating them by themselves?


Pumpkin or Squash Seeds

Olive Oil



Other Spices

Step 1: Remove the Seeds

Heat the oven to 350°F, 180ºC. Remove the seeds from the Pumpkin or Squash and pop them in a colander.

Step 2: Wash and Dry

Depending on how you like it, remove the pulp from the seeds and pop them in a colander. Give them a quick wash, once you have finished this dry them using a towel.

Step 3: Season!

Toss the seed in a bowl with Olive Oil, Salt, Pepper and any other spices you like (I am partial to some Paprika and Garlic Powder). Make Sure that they are evenly spread!

Step 4: Roast

Once the pumpkin seeds has been seasoned (with whatever spices you like) pop them in the oven (350°F, 133ºC) For about 15 - 30 Mins. Try tossing the seeds every 5 - 10 mins to make sure they are browning evenly!

Once the seeds turn golden brown, and give off a slightly nutty aroma, they are ready!

IF ALL ELSE FAILS - Compost your pumpkins!

If everything else fails, Pumpkins make a great compost pile! They breakdown within a couple of weeks and give your garden some much-needed nutrients!

If you want a sustainable caterer this Autumn for your parties you are hosting, send us a message by clicking here.

#Surplusfood #Catering #Sustainability #Recipe #Roottostem #Environment

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