Too gourd to go - three ways to use your carved-out pumpkin this Halloween
‘Tis the season for pumpkin carving. But did you know a staggering 60% of customers do not use the pumpkin after carving and instead throw it away? That equates to a staggering 18,000 tons of pumpkin being wasted every year.
To promote a more sustainable Halloween, we’ve put together some delicious pumpkin recipes that are sure to spice things up. What’s more, each can be served with our sourdough bread. So gourd-on, give them a go!
Pumpkin & Pesto Crostini
Ingredients
500g sliced pumpkin (1/2 inch thick)
200ml olive oil
30g fresh basil leaves
30g packed baby spinach
1 large clove garlic, chopped
2 tbsp. grated Parmesan cheese
2 tsp. lemon zest plus 2 teaspoons lemon juice
8 to 10 slices Breadwinners dark rye bread
150g burrata cheese, torn into small pieces
3 tbsp. chopped, toasted pecans
Directions
Preheat the oven to 400°F. Toss together pumpkin and 1 1/2 tablespoons oil. Season with salt and black pepper. Bake for 25-30 minutes, until soft and lightly brown.
Combine the basil, spinach, garlic, and remaining oil in a blender. Blend for 30 seconds until smooth. Stir in Parmesan and lemon zest and juice. Season with salt and black pepper.
Cut each bread slice in half. Bake on a baking sheet for 8-10 minutes, until lightly toasted. Layer on the roasted pumpkin, drizzle with the pesto and top with the torn burrata. Sprinkle with pine nuts, season with salt and black pepper and enjoy!
Sourced from Country Living
Pumpkin Soup
Ingredients
1kg pumpkin
2 shallots
75g ginger
a few sprigs of fresh herbs, such as chives, mint
extra virgin olive oil
1 litre organic vegetable stock
125 ml coconut milk
½ tablespoon chilli powder
1 lime
Method
Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
Serve with toasted Breadwinners white sourdough.
Soured from Jamie Oliver
Pumpkin hummous
Ingredients
700g pumpkin (peeled and cored)
3 tbsp lemon juice
1 garlic clove, crushed
6 tbsp tahini
½ tsp salt
¼ tsp hot chilli powder
olive oil, for roasting
fresh parsley or coriander, to garnish
black and white sesame seeds, to garnish
2 tsp extra virgin olive oil, to garnish
Method
Heat up the oven to 220° C and line a baking tray with a piece of baking paper. Cut your pumpkin into evenly sized pieces and coat in a little olive oil. Bake for about 30 minutes – until soft and lightly caramelised.
Transfer pumpkin to a food processor. Add tahini, crushed garlic, salt, chilli, and lemon juice. Whiz until smooth. If the paste is too thick, add 1-2 tbsp of water to thin it out.
Transfer the hummus onto a plate, smooth it with the back of a spoon. Drizzle with extra virgin olive oil and sprinkle with sesame seeds and fresh herbs. Serve with toasted Breadwinners white sourdough bread and enjoy!
Soured from Lazy Cat Kitchen
If you try these recipes, we’d love to see! Tag us in your posts on Instagram @wearebreadwinners