Four Delicious Ways To Use Up Your Halloween Pumpkin Guts

Pumpkin Hummus

A recent article from The Guardian highlighted suggested that more than half of the 24 million pumpkins carved for Halloween in Britain this year will not be eaten.

The new research findings suggest that one in seven people who celebrate Halloween do not regard Pumpkins as food, and only 42% realise the fleshy innards of a carving pumpkin are edible; food charity Hubbub has warned this will add to the UK’s mountain of avoidable food waste and is urging consumers to experiment with new recipes.

In the sprit of helping you get more creative in the kitchen this Halloween, I’ve shared three delicious ways to use up your Pumpkin guts and save them from the food waste caddy.

1. Chunky Pumpkin & Roasted Garlic Hummus with Harissa

Pumkin Hummus

This recipe is an adapted version of this one from Sainsbury’s, and is super easy as long as you have a food processor and a bit of time.

I used Welsh Rapeseed Oil instead of Olive Oil as it’s what I had in the house, and added 1.5 teaspoons of Providence Fiery Harissa to the mixture to give it a bit of a kick. 

You can use the hummus to make a quick and tasty lunch by spreading it over wholemeal wraps and stuffing with grated purple carrots and sticks of cucumber (see blog post header image for inspo).

2. Roasted Pumpkin Seeds with Sea Salt & Chilli

You can see some of these scattered on top of the hummus, above. 

Roasted Pumpkin Seeds

These are so easy to make, you just spread the seeds out on a baking tray, drizzle with oil, and season with sea salt and chilli flakes. 

Great to scoff with a glass of wine, or top salads, soups – and pumpkin hummus! 

3. Pumpkin Ravioli with Sage Brown Butter

This one takes a bit of time as you’ll need to make your own pasta, but it’s totally worth it.

Pumpkin Ravioli

  • We use a simple fresh pasta recipe from Antonio Carluccio’s book, which you can find here (ignore the coloured pasta recipe at the bottom, just use the basic pasta recipe at the top).
  • Then for the filling, it’s just a case of whizzing up chunks of soft, roasted pumpkin with a tsp of ground nutmeg, salt & pepper, an egg yolk and as much parmesan as you fancy (…can you tell I don’t really use measurements in my kitchen? Sorry!)
  • Roll out the pasta into sheets, cut into squares, and dollop the filling in the middle, pressing another pasta square on top to seal it. Try not to leave any air inside the ravioli, just filling.
  • Drop into boiling water for a couple of minutes or until the ravioli float to the surface.
  • Then plop into a pan of bubbling brown butter I like to add a couple of sage leaves to mine so that they infuse and go crispy.
  • Serve with more parmesan and enjoy! 


I saw this recipe on Instagram and knew straight away that I wanted to give it a go; it sounded so perfect for the cold Autumn days. This simple loaf cake is an easy bake which uses roasted puréed pumpkin in the batter mix (I used part of a massive Crown Prince Squash that I’m slowly getting through after it has adorned my fireplace for a month). 

You can get the full recipe here.

For more food-waste saving recipes, check out these top tips from some local Cardiff’s chefs.


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