It’s that time of year when we often find ourselves with a pumpkin or two ready for carving. Whether it has been purchased from the supermarket or a local pick your own place, it doesn’t have to just be used for decoration.

Modern carving pumpkins can have less flavour than traditional varieties, but this simple recipe provides a tasty, nutritious meal for 4-6 people whilst reducing waste.


Scoop out the flesh and put to one side, removing the seeds. Carve away and enjoy making your masterpiece, then have a go at making a tasty meal for the family.


  • Flesh of a medium pumpkin
  • 3 garlic cloves
  • 1 medium onion
  • 1 vegetable stock cube
  • 1 pint hot water

Roughly chop the onion and pumpkin flesh. Squash the garlic with the side on a knife and take off the skins. Place everything onto a baking tray. Drizzle with olive oil and season. Roast for 30 minutes in a medium oven.

Remove and add everything into a blender (or bowl if you are using a hand blender), adding the stock cube and a splash of hot water from the kettle.

Blend everything together adding more water to thin the soup down, or some single cream if you want a richer taste.

Eat as it is with crusty bread or heat it up further in a saucepan when you are ready!

Don’t forget to keep those seeds. Fancy a bit of crunch on your soup? Try roasting them on a dry baking tray for 10 minutes with a bit of sea salt. Or add some chilli flakes for a kick.

Alternatively wash them and let them dry naturally before sealing them in a tub or paper bag ready to plant our next Spring. What better way to get the family involved in growing their own pumpkin that they can carve next October.

The husk of the pumpkin can even be put out for the wildlife. Roughly chop is and add to your bird table or add bird seed and hang in the trees as a bird feeder. Anything left over when it gets really slimey, just compost or add to your food waste bin for the council to recycle into fertiliser or energy.

Enjoy 🙂

Caroline Talbot
Author: Caroline Talbot