With thousands of pumpkins ending up in landfill across the area at this time of the year, East Riding of Yorkshire Council is suggesting a couple of simple recipes.
Preventing food waste is an important part of the council’s campaign to cut down on the amount that ends up in landfill.
As well as using the shells for lanterns, the insides of the pumpkin make great eating and anything left over can be put in the food caddy and then in the brown bin.
Michelle Oxtoby, a council waste and recycling officer, said: “Pumpkins are so versatile and can be used with just about anything. Try these two recipes for a warming meal on fright night or around a bonfire.”
Creamy pumpkin and bacon soup
Serves: 6
Ingredients
1 whole pumpkin
2 onions
1 tablespoon curry powder
400g (14 oz) bacon, cut into small pieces 400ml double cream
1 tablespoon garlic (optional), crushed
1 to 3 heaping tablespoons sugar (optional) salt and pepper to taste
1.Remove seeds and skin and cut pumpkin into small wedges, adding to a large pot of boiling water. Dice two onions and add to the pan, cooking until soft.
2.While the pumpkin is cooking, saute garlic and bacon pieces. Set aside when browned.
3.When pumpkin and onion are cooked, drain and blend using a potato masher or food processor. Add curry powder and salt and pepper to taste, mixing well and slowly pour in the cream. When mixed, add bacon pieces and stir in sugar to taste.
Easy Pumpkin Squares
Makes around 24
Ingredients
125g (4¼ oz) butter, softened
100g (3¾ oz) dark brown soft sugar
125g (4¼ oz) plain flour
50g (2 oz) porridge oats
2 eggs
150g (5 oz) caster sugar
400g pumpkin purée (or 1 tin of ready pureed pumpkin) 350ml (12 fl oz) evaporated milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1.Preheat oven to 180 C / Gas mark 4.
2.Cream together butter and brown sugar. Fold in flour and oats. Press into a 23x33cm (9×13 in) baking tin. Bake in a preheated oven for 15 minutes until set.
3.In a large bowl, beat eggs with caster sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked pastry base.
4.Bake in preheated oven an additional 20 minutes until set. Cool before cutting into squares.
To view the photographed Pumpkins in the flesh, visit Fleurs de Lisa, Butcher Row, Beverley where they form the latest eye-catching and much talked about window display.
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