4 Easy Recipes to Use Up Leftover Halloween Pumpkins

October is the only time of year when you can easily get your hands on a pumpkin. Many of us rush to buy pumpkins to carve for Halloween but then don’t have any idea on how to cook them. This October, don’t let your Halloween pumpkins go to waste! They are super healthy and inexpensive, making them perfect for mixing up your family meals. Wren Kitchens is here to tell us how to make the most out of your pumpkins with these 4 delicious recipes.

In October, there’s one fruit that you can find on any supermarket shelf: the pumpkin. This season, as well as making your pumpkins into a spooky Jack-O-Lantern, why not also use them to create delicious meals that you can share with the family.
Pumpkins are rich in antioxidants, minerals and vitamins meaning they’re a great option to get your family eating healthy whilst not having to sacrifice on taste. Pumpkins are also relatively inexpensive, meaning they’re a great, cost-effective way of feeding the family.
The experts at Wren Kitchens has shared 4 family-style dishes that use pumpkin as a primary ingredient. These recipes are super simple and easy to put together, making them a great option for a mid-week meal, and most importantly, they’re the perfect solution for when you have leftovers after a fun carving session.

 

 

Pumpkin Soup

• ½ Pumpkin
• 1 Pint of Vegetable Stock
• 350ml Pint of Water
• 3 Garlic Cloves
• 1 Onion
• 50ml Cream
• Salt + Pepper

In a large pot, add your stock and water and bring to a light boil. Add in your peeled pumpkin, roughly chopped onion and garlic.
Bring to a full boil for 15 minutes or until your pumpkin is very soft.
You can now blend your soup to a desired consistency. If you like your soup on the thicker side, blend for a short amount of time and then use a potato masher until your soup is just how you like it.
Finish it off with your cream, salt, and pepper to taste and enjoy this hearty, summery dish.

Creamy Pumpkin Pasta

• 350g of pureed pumpkin
• 1 Onion
• 1 Red Pepper
• 1 Tin of Chopped Tomatoes
• 3 Cloves of Garlic
• 500g Pasta
• Salt, Pepper, Cinnamon and Paprika
• Butter and Balsamic Vinegar

In a large pan add your olive oil and fry off your diced onion and red pepper along with your garlic. Once your onions have browned, add in your tin of chopped tomatoes, and bring to a simmer.
At this point, add your pasta into a pan of salted boiling water.
Once your sauce has been simmering for 5 minutes add your pinch of salt, pepper, paprika and cinnamon and stir. Once stirred in, it’s time for the main ingredient: the pumpkin. Stir in your pumpkin puree until the sauce has become a deep orange colour.
Carefully transfer into a blender and lightly blend your sauce. Add in a teaspoon of butter and optional splash of balsamic vinegar and blend once again.
Once your pasta is ready transfer into your pan and add your pumpkin sauce. Try to save a small amount of pasta water and add this into the mix to make your sauce even creamier. Add cheese and this family dish is ready to serve!

 

Roasted Pumpkin Skewers

• 1 small pumpkin
• 2 red peppers
• 2 chicken breasts/500g tofu
• Salt + pepper + paprika
• Optional halloumi

Roughly chop your pumpkin into small cubes and place on a roasting tin. Drizzle in olive oil and season with all listed seasonings. Place into the oven for 20 minutes at 180 degrees.
Cut your chicken/tofu into cubes and fry off in a pan with olive oil and again season with all listed seasonings. You don’t want to cook all the way through so only fry for 2 to 3 minutes. Leave to the side.
Chop your peppers so that they are ready to be skewered once the pumpkin has been in the oven for 20 minutes.
When all of your components are ready you can take your skewers and begin to construct. If desired, you can add halloumi for a salty tangy.
Place skewers on a baking tray and drizzle with a touch more olive oil and more seasoning. Put into the over for 20 mins at 180 degrees. Serve with rice and enjoy.

Pumpkin Banana Brunch Pancakes

• 350g Pureed Pumpkin
• 2 mashed bananas
• 5 eggs
• 1 tbsp honey
• 2 tsp cinnamon
• 150g plain flour

This is a super simple weekend brunch recipe that can be enjoyed by the whole family. What’s better – it’s really healthy!
Put all of your wet ingredients into a large bowl and whisk until combined. Then you can slowly add your flour and cinnamon slowly to make sure there are no lumps in the batter.
Try not to over-whisk as this will make your batter too liquid. Next, put a small amount of butter into a pan and make your pancakes! You can choose to do lots of tiny pancakes or a few big ones. The choice is yours. Flip when the bottom has cooked but be careful not to burn.
For more Halloween inspiration visit: https://www.wrenkitchens.com/us/blog/hauntingly-beautiful-halloween-tablescapes