What to Do with Leftover Pumpkin
Did you go a bit overboard in the patch this year? Fear not, from sumptuous strudels to savoury soups, there's so much to do with left-over pumpkin. Here at Food Network, we believe that pumpkins should not be reduced to a mere decoration for the front-porch. In fact, pumpkins are in season all the way to December, so that's at least two more months to use them for a purpose other than getting in the spooky-spirit. The endless list of what to do with left-over pumpkin includes delicious breakfasts, breads, and bakes- Here's what to do with your leftover pumpkin.
How Do You Make Pumpkin Soup?
Blending it into a good, hearty soup is a fool-proof thing to do with your leftover pumpkin. However, from the thick skin to the handfuls of seeds, how to make pumpkin soup may seem easier said than done. This doesn't have to be the case. You can of course, purchase it pre-cut or opt for a can of puree, however if you have leftover pumpkin that needs to be put to use, it's not a daunting task to start from scratch.
How to Cook a Pumpkin for Soup, Step-by-Step:
- Preheat oven to 200 degrees C and line a baking sheet with parchment paper. Half the pumpkin and scoop out the seeds (if you're wondering what to do with pumpkin seeds, that's coming up next).
- Cut each half into quarters. Rub 1 tablespoon of olive oil over the skin of the pumpkin and place the quarters onto the baking sheet. Roast for 35-40 minutes, until the skin can be pierced through with a fork.
- After cooling for a few minutes. Peel the pumpkin skin off the pumpkins and discard it. Blend the leftover flesh into a puree to make pumpkin soup!
For some inspiration, why not give this wild rice and pumpkin soup recipe a go? Failing that, this simple curry pumpkin soup, courtesy of Racheal Ray, is blissfully easy to make and ready in just 25 minutes. A hearty bowl full of tasty goodness? Sounds like the perfect wintry dinner to us.
What to Do with Pumpkin Seeds
The benefits of pumpkin seeds are endless, being rich in antioxidants, magnesium, as well as a good source of protein. If you're wondering what do with pumpkin seeds, the answer is simple- eat them!
Of course, here at Food Network, despite the benefits of pumpkin seeds, we want to make sure we actually enjoy eating them. That is why roasting is a fool-proof way to transform your pumpkin seeds into a delicious snack to nibble on in between meals. Take a look at our roasted pumpkin seeds recipe as inspiration and use your favourite blend of seasoning spices and salts, like black pepper, sea salt or chilli powder, to give your pumpkin seeds a one-of-a-kind taste.
As well as using them as a snack, you can use your pumpkin seeds as a delicious topping, such as in this pumpkin-spiced breakfast.
How to Cook Pumpkin
As mentioned in our guide on how to make pumpkin soup, a fool-proof way to cook pumpkin is to roast it in the oven, but you can also steam or even microwave the pumpkin to achieve that tender, easy-to-peel finish. However, two steps that are equally necessary for all methods is that the pumpkin must be halved and de-seeded beforehand. Once those initial steps have been taken, chose your method of cooking the pumpkin.
1. Baking a Pumpkin: at 200 degrees C for approx 35-40 minutes
2. Steaming a Pumpkin: in a steamer basket over a pot of simmering water. Cover the pot and steam for 15–30 minutes (until tender).
3. Microwaving a Pumpkin: on high power for 5-10 minutes (until tender).
Once you've peeled the skin away, all that's left is to cube, slice, or puree and get inspired with a delicious recipe. We've got just the ones to get you started.
Mini Tenderstem, Pumpkin and Pine Nut Tartlets
These elegant mini tartlets are made with roasted pumpkin, a sprinkle of pine nuts, and a blob of light creme fraîche. Seasoned to perfection, these are the perfect appetiser for an autumnal dinner party. Ready in just forty minutes, they're easier than they look and are a guaranteed crowd-pleaser.
Made with a blend of pumpkin and butternut squash, tender sheets of pasta, and of course topped with freshly grated Parmigiano Reggiano, this is a dinner the whole family can get on board with. Plus, for those busy mid-week evenings, it can be wrapped tightly and refrigerated or frozen for a make-ahead meal!
Wild Alaska Salmon and Tomato Pumpkin Tarts
Believe it or not, these savoury pumpkin tarts are suitable for beginners in the kitchen. Effortlessly simple yet wonderfully delicious, plus, you can use any sort of shape for the tart (we chose a pumpkin to keep in the Halloween spirit.)
As you can see, there are endless things to do with your pumpkin, whether that be blending it into a hearty soup, toasting the seeds or cooking the pumpkin in a delightful dish. Trust us, once you start using the pumpkin for its actual purpose, you'll never look at the jack-o'-lantern the same. For more pumpkin inspiration take a look at our Autumnal Collection of Pumpkin Recipes.
