In a pumpkin pickle

The whole world is carving pumpkins – or so it seems. Nothing wrong with that , except the staggering amount of pumpkin pulp that ends up in landfill every year. That makes me sad when there is absolutely NO NEED for it. So how do we deal with this little pickle?

Teach your children to be responsible. At the very least pop your pulp on the compost heap. If you don’t have one, start one. You’ll find plenty if advice here.

Just one postscript to the ideas above – if you’re leaving it as a snack for squirrels or birds, pop it off the ground. Hedgehogs will suffer if they munch on it. And if you’re lucky enough to have a hedgehog visit your garden, you’ll want to look after him or her.

We usually make pumpkin soup with plenty of ginger and chilli to cut through the gloopiness of the pumpkin. A warming treat on a dreary day and uber-freezable too. Recipe below.

You’ll need
1 tablespoon olive oil, 50g butter a small pumpkin, peeled, de-seeded and diced, 2 onions, diced, 3 cloves garlic, crushed, 1 red chilli, finely chopped, a thumb-sized piece root ginger, grated, 900ml vegetable stock, 50g coconut cream, pinch coriander leaves to garnish.

  1. Heat the oil and butter in a pan, then over a medium heat sweat the pumpkin, onion and garlic for 5 minutes.
  2. Add the chilli and ginger, then cook for a further 5 minutes.
  3. Add the hot stock, bring to the boil, then cover and simmer for 15 to 20 minutes until the butternut squash is soft.
  4. Blend in batches until smooth.
  5. Reheat gently before adding the coconut cream. Season to taste and serve garnished with a few coriander leaves.

Delicious.

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