In the UK, 7 million tonnes of food and drink are wasted per household every year. That’s more than we throw away in packaging, and equates to £470 a year, or if you’re in a family with children, £700 per year. That’s £60 every month going in the bin!

This Halloween, a large proportion of our pumpkin lanterns will end up adding to this number, but considering their nutritional breakdown, you can try something new instead!

One cup of boiled pumpkin is overflowing with Vitamin A, making up well over 100% of our daily recommended amount. It also contains Vitamins C, E, B6, potassium, copper, iron and magnesium.

At Hey Like Wow, the thought of rejecting these vital vitamins and nutrients goes against our nature, so we’ve put together a selection of ways to use our Halloween pumpkins in delicious and exciting ways to ensure they don’t end up in the bin. To support what we gain from pumpkins, try any one of our exotic flavoured drinks, which additionally includes vitamin D while remaining sugar free and without any artificial preservatives, colours or sweeteners.

1 Pumpkin crisps

Although crisps don’t sound like a healthy snack, if you make them yourself and bake them instead of frying, they can be! You can also adapt this recipe to make regular potato crisps, or sweet potato, butternut squash, parsnip crisps, etc.

http://food.onehowto.com/recipe/how-to-make-pumpkin-crisps-easy-and-delicious-recipe-750.html

2 Pumpkin soup

A classic for a reason, pumpkin soup is exceptionally simple to make, and makes for an uplifting meal as the weather gets colder outside. Soup particularly benefits from being made in a slow cooker, if you have one, as the slow, gentle heat really draws out all of the natural flavours.

http://www.jamieoliver.com/news-and-features/features/glorious-roasted-pumpkin-soup/

(Also, check out the mouth-watering roasted pumpkin pasta salad he describes in the beginning paragraph!)

3 Pumpkin salad?

I’m not sure if you can class this as a salad, or just a delicious medley. The unusual combination of flavours of sweet honey, sour cherries and salty feta is contrasting yet complimentary, making for a fresh yet comforting main or side.

http://www.bbcgoodfood.com/recipes/roasted-squash-sour-cherries-spiced-seeds-feta

4 Pumpkin purée

Often when looking to make pumpkin based desserts, the recipe calls for pumpkin purée. Or, any other baking recipe will ask for oil or butter at some stage. You can make up a whole batch of pumpkin purée and freeze it, and use in replacement of oil or butter in any recipe! (This is a particularly delicious combination when baking banana bread).

http://www.goodhousekeeping.com/food-recipes/dessert/a22021/homemade-pumpkin-puree-recipe/

5 Pumpkin seeds

Make sure you’re using every part of the pumpkin by roasting the seeds, even if what you’re making doesn’t require them. You can add them to a warm vegetable salad, scatter over soup or baked foods, or if you add other flavourings, have them on their own as a snack packed with essential minerals such as zinc and magnesium!

http://allrecipes.co.uk/recipe/2171/roasted-pumpkin-seeds.aspx?o_is=LV

Any way you use them, pumpkins are a valuable source of nutrients and to waste them would be the true horror of Halloween. Let us know your own ideas on how you plan to cook up and eat the pumpkin poltergeist of your household!

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