Using your leftover pumpkins 🎃

If you're pumpkin carving this Halloween, don't waste all of your leftovers, eat them! Try out our easy vegan pumpkin risotto recipe that is as tasty as it is sustainable. 

How to make your own puree

INGREDIENTS:

• 1500g pumpkin carvings
• Cracked black pepper
• Table salt
• Water

METHOD: 

1. Choose a small pumpkin, no more than 1-1.5kg. From 1kg of pumpkin you get approximately 250-300g of purée. 
2. Preheat the oven to 375ºF or 190ºC. 
3. Cut off the top of your pumpkin, cut in half and then into quarters. 
4. Remove the seeds with a spoon and keep them to one side for roasting. 
5. Place the pumpkin onto a baking tray skin-side down. Roast for 45-50 minutes or until the pumpkin is tender. Remove from the oven and let it cool slightly. 
6. Scoop out the flesh and add it to a food processor or blender. 
7. Purée until smooth. Add some water if the pumpkin is too dry. 

How to make pumpkin risotto

INGREDIENTS:

• 280g arborio rice
• Rosemary
• Thyme
• 3 garlic cloves (finely chopped)
• 1 cube vegetable bouillon
• Juice and zest of half a lemon
• 400g pumpkin puree
• 1l water
• 1 1/2 onions

METHOD:

1. Add the onions to a preheated non-stick pot over medium-high heat. If you-re cooking oil-free, only add water or broth a tablespoon at a time, until the onion sticks or all the water has evaporated. 
2. After 3 minutes, add the garlic. When the onion has softened, sauté for another minute. 
3. Scrape the onion and garlic to the outer edges of the pot and add the dry rice to the centre. Stir it around for 2 minutes to add more flavour.
4. Add the rosemary and thyme, then pour the water mixed together with the cube of vegetable bouillon. Add the pumpkin puree after around 2 or 3 minutes and finally add the lemon zest and lemon juice from half a lemon. 
5. Bring to a boil, then turn down the heat to a medium simmer, cover, and let cook for 10 minutes or until rice is soft and the excess liquid has been absorbed. Check every 5 minutes as it can cook quickly. 

Top tips from our chefs

• Use your leftover seeds as garnish: To add some extra flavour to your fish, after you scoop your pumpkin make sure you keep the seeds, rinse them in water to wash off all the excess pumpkin flesh and dry thoroughly. Place on a roasting tray and bake at 180ºC for 10 minutes. Husk them and crumble them using either an electric blender or simply place them in a kitchen cloth and smash with a rolling pin. 
• What to serve it with: It can be served with roasted or steamed greens, crusty bread or garnished with fresh chopped parsley for a more intense flavour. 
• If you really want to impress your guests: Roast your pumpkin whole and scrape off the flesh, leaving the whole shell intact, then use it as a vessel to serve the risotto. 
• For a creamier texture: Reduce the amount of vegetable broth to half and use coconut milk or cashew milk instead. 

For more tips on how to have a sustainable halloween, check out our zero-waste pumpkin carving hacks. 

Contact:

Find more delicious recipes @ualcatering