7 Creative ways to use pumpkins and minimise waste

October marks the month of the iconic orange gourds that seem to pop up as soon as autumn arrives, bringing a multitude of delightful activities and treats for people to enjoy. While pumpkins are often associated with carving spooky faces for Halloween, there is so much more to these vibrant orange fruits than meets the eye. We discover several ways to use our pumpkins while minimising food waste:

Pumpkin flesh can be used for numerous recipes, from savoury soups and pies to sweet bakes and smoothies.

Pumpkin seeds can be rinsed and roasted before adding to your favourite seasoning, making them perfect for salad toppings or just as a tasty snack.

Pumpkin guts are perfect for making flavourful vegetable broths.

Pumkin rind is ideal when pickled and makes a great accompaniment for turkey or any meat-based meal.

Pumpkin decorations are a great way to decorate your business and create an autumnal feel. Try painting instead of carving your pumpkins, so they last longer.

Pumpkin skin can be composted or donated to animal shelters, as the skin can be safe for them to eat.

Pumpkin alternatives include butternut squash, which is very similar with regards to texture, colour and taste.

Our pumpkins are available now in two sizes, small and medium, and are UK-sourced from a family-run business in Cambridgeshire. So why not add a seasonal touch to your menus and decor this autumn while knowing you can effectively reduce your food waste.