A pumpkin is for dinner, not just Hallowe’en
A culinary gauntlet is being thrown down for Warwickshire residents as they are challenged to tuck into pumpkin this Hallowe’en, instead of sending the contents to landfill.
Every year, one million pumpkins are sold across the country. The vast majority of these are carved into lanterns for celebrations on 31 October, with their contents being tossed into the bin without a second thought, destined for landfill.
This Hallowe’en, residents are being reminded by the Warwickshire Waste Partnership that in addition to using the shells for carving, they can also make use of the insides of the pumpkins to make many delicious recipes such as pumpkin pie, pumpkin soup or even pumpkin lasagne. The seeds can even be baked for a delicious snack.
Any bits of the pumpkin that are not used can be put in the home compost bin. It will break down safely and help provide a nitrogen rich ingredient to make compost, which is a nutritious addition to your garden soil.
Cllr Alan Cockburn, Warwickshire County Council’s Portfolio Holder for Environment and Economy, said: “By minimising food waste like pumpkin pulp, residents can divert a huge amount of organic waste from landfill sites.
“When sent to landfill, the organic waste breaks down without oxygen and produces methane – a greenhouse gas. But when added to the compost bin, the waste breaks down aerobically, and almost no methane is produced, which is good news for the environment.”
For those feeling like taking on a pumpkin cooking challenge, how about trying out Rick Stein’s pumpkin soup recipe:
Ingredients
3kg/7lb unpeeled pumpkin, kabocha or butternut squash
2 tbsp sunflower oil
salt and freshly ground black pepper
75g/3oz butter
2 medium onions, chopped
8 small sprigs fresh thyme, leaves only, plus extra leaves to garnish
2.25litres/4 pints vegetable stock
1 tsp salt
300ml/½ pint single cream
175g/6oz Gruyère cheese, coarsely grated
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Cut the pumpkin or squash into chunky wedges and scoop away all the fibres and seeds. Rub the wedges with oil, season well with salt and freshly ground black pepper, then place them into one large or two smaller roasting tins, skin-side down. Transfer to the oven to roast for 30 minutes, or until tender.
3. Remove the pumpkin from the oven and, when cool enough to handle, slice away and discard the skin and cut the flesh into small chunks.
4. Melt the butter in a large pan. Add the onion and half the thyme leaves and cook gently for about ten minutes until the onion is very soft but not browned. Add the roasted pumpkin, any juices from the plate, the stock and one teaspoon of salt. Cover and simmer gently for 20 minutes.
5. Leave the soup to cool slightly, then add the remaining thyme leaves and liquidise in batches until smooth. Return to a clean pan and bring back to a gentle simmer.
6. Stir in the cream and season, to taste, with salt and freshly ground black pepper. Ladle into warmed bowls and place a small handful of the grated Gruyère into the centre of each. Scatter a few more thyme leaves on top and serve.
And what about trying Antony Worrall Thompson’s pumpkin pie recipe for after:
Ingredients
For the pastry:
Sweet short crust pastry case or a packet of readymade sweet short crust pastry with 40g/1½oz crushed pecans mixed in.
For the filling:
450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
2 large eggs plus 1 yolk (use the white for another dish)
3 oz/75g soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
10 fl oz/275 ml double cream
Method
1. Pre-heat the oven to 180C/350F/Gas 4.
2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.
3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
4. Then lightly whisk the eggs and extra yolk together in a large bowl.
5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
6. Now add the pumpkin pureé, still whisking to combine everything thoroughly. 7. Then pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
8. Then remove it from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.
More information on composting, recycling, your kerbside recycling containers, or for handy hints and tips on what can and can’t be recycled visit http://www.warwickshire.gov.uk/recyclewarks.
Warwickshire County Council and Straight Plc are currently offering compost bins as buy one, get one half price. 220 litre bins can be purchased for just £14 or the larger 330 litre bins for just £17 (plus £5 delivery). Order online by visiting http://www.wcc.getcomposting.com or call 0844 571 4444.