Happy Halloween everyone! I hope you’ve all had a fun weekend, we’ve been carving pumpkins today and I was wondering what everybody has done with the leftovers? Our pumpkins didn’t turn out terribly well – this is the best one!

For a start we picked out all the seeds, it doesn’t matter if there are stringy bits of pumpkin left, they can be nice and sweet.

I drizzled over olive oil and sprinkled with a little salt before roasting at 150°C for around half an hour or until they’re browned and crispy. You could add other flavourings such as paprika or chilli if desired. I’ll warn you though, they’re addictive!

As we carved 2 pumpkins I froze the flesh from one and have saved the other ready to make soup tomorrow.


I simply fried an onion with a clove of garlic and added pumpkin, 3 carrots, a few new potatoes and a handful of red lentils.  1tsp each of ground coriander, cumin and turmeric. I added vegetable bouillon and boiling water, around 750ml maybe but you can add as much as you lik. Blend (or mash if your hand blender has broken like mine!) and serve. You can add crème fraîche, yoghurt or coconut cream, a sprig of coriander would make it very classy!

I added some leftover Camembert and lots of black pepper, it was delicious and very filling!

With the frozen pumpkin flesh I will make lentil butternut squash curry but use pumpkin instead. This recipe fab, so easy and tasty, it’s currently one of my favourites. Plus the whole family love it. I’m hoping it’ll be just as good with pumpkin.

Lentil butternut squash curry

Based on a recipe from Super Healthy Kids: http://www.superhealthykids.com/10-quick-healthy-freezer-slow-cooker-meals-no-prep-cooking-needed/

Prep: 5 minutes    Cook: slow cooker 6-8 hours Low or 5-6 hours High or 45 minutes stove-top     Serves 6-8


  • 1 onion, diced
  • 2 cups red lentils
  • 2 cups diced butternut squash/pumpkin
  • 1 x 400g can coconut milk
  • 1 x 400g can diced tomatoes
  • 1 tablespoon curry powder
  • 1 teaspoons salt
  • 1 teaspoon Garam Marsala
  • 1 teaspoon cumin

Slow cooker method

  1. Add 4 cups of water to the slow cooker before cooking. Just before serving add an additional teaspoon of both curry powder and graham Marsala if desired, stirring to combine.

Stove top method

  1. Fry the onion in 1 tbsp vegetable oil, then add the rest of the ingredients. Bring to the boil. Reduce heat and simmer for 35 minute or until the vegetables are soft, the lentils tender and it is well combined.

Serve with: rice, flatbread or naan

I’d love to hear what you have done with your pumpkin leftovers, I was thinking of making a cake but decided to stick with what I know. Has anyone tried any sweet recipes?


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