Food waste in the UK is a MASSIVE problem.
We’ve been led to belief that a slightly brown banana is beyond it’s best and that a bruised apple isn’t going to keep the doctor away.
Incredibly, in the UK alone, we throw away 6.6m tonnes of food and drink every single year – and that’s just from our cupboards at home, let alone all the stuff the supermarkets and smaller retailers chuck in the bin. Surely, no one likes throwing money away?!
Often, it’s perfectly edible and with a little shift in thinking, a dash of inspiration and pinch of imagination, you can conjure all sorts of delights from the scran you might otherwise send off to the other side.
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At PULSÍTOS we are on a mission to create delicious planet saving snacks but we also have a responsibility to reduce the amount of waste that we both produce and throw away ourselves – after all you’ve got to practice what you preach, right?
A couple of weeks ago we came across a shocking statistic (sorry to depress you going into the spooky weekend)… “Over half of the UK’s 24m Halloween pumpkins destined for food waste”. So we wanted to do something about it.
By Carol Lee @ Unsplash
Now of course, this Halloween is set to be like no other. Only a 1/3 of people, that usually do, are expected to go out trick or treating. Which if you ask me, isn’t a terrible thing – I never know how much or how little to give each of the trick or treaters + some of the older ones can look pretty scary! Better to stay in, draw the curtains and watch some tele...
It will be interesting to see what a socially distanced Halloween looks like but you can bet your bottom dollar that trusty pumpkins will be sold, bought, scooped out and carved up before being thrown away.
Not only does this contribute to the ridiculous amount of food thrown away from UK homes each year, but it is literally throwing money (and nutrients) away!
How does it feel to throw your health and your wealth in the bin? We’ve done the same in the past - we’re not sat up here in some shining white ivory tower - we've thrown money away too, but we won’t be doing it anymore and, hopefully, nor will you this Halloween…come see why…
By Hello I'm Nik @ Unsplash
So, you’ve bought your pumpkin, you’re about to carve it up, scare all the cats on the street and win the silent carving competition amongst all of the curtain twitchers on your street. Nice one champion.
What do you do with all of the luscious flesh you’ve scooped out…and all of the delicious seeds**.
You sought and you found…
Pumpkin soup with a scattering of PULSÍTOS. Boom. Delish.
For this recipe, you will need:
(Serves 4, total time 30 mins – inc peeling, chopping and dicing)
- 1 Medium sized Halloween pumpkin*
- 2 Tbsp vegetable oil
- 2 Large carrots: peeled and chopped
- 2 Small shallots (posh onions, but feel free to use normal ones if these are too expensive or you can’t be bothered – no drama): peeled and diced
- 2 Cloves of garlic: put through one of those little garlic crusher contraptions
- ½ Tsp ground cinnamon or chilli flakes if you’re feeling adventurous or cold.
- 1 Litre vegetable stock: made up
- 200ml Coconut milk: uncanned
- Salt and Pepper: pinched and ground
- A grating of fresh nutmeg (if you can find it!) or just a sprinkling of the stuff in the little glass jar.
- A hand blender.
*our medium sized pumpkin weighed around 2kgs and gave us around 800g of scooped out, totally edible and delicious flash, not including the seeds or the stringy bits which can’t really be used for anything, so don’t cry for them.
Right, now the business end.
To make this delish dish, follow these steps:
- Cut off the top of your Halloween pumpkin and scoop everything out.
- Continuing scraping out as much as you can from the inside of the pumpkin – we found this was easiest with a large, sturdy spoon. You’ll need to put a bit of elbow grease in (you can purchase this at Halfords or B&Q) and you want the sides of your pumpkin to be around 0.5cm to max 1cm thick.
- Add the carrots and shallots (/onions) to a large saucepan together with the pumpkin scrapings, vegetable oil and ginger.
- Cook over a medium heat (not too high, not too low) for around 3 minutes – stirring when you see fit.
- Add the garlic and the cinnamon/chilli.
- Cook for another 2 minutes, keep stirring.
- Add the vegetable stock that you made earlier! Oh, you forgot didn’t you…go on then, do it now. Number 8 can wait.
- Leave to cook for around 20 minutes or until the vegetables are soft.
- Whilst the soup is cooking, carve a spooky face in to your hollowed out pumpkin. Here’s some Pinterest inspo.
- Take the saucepan off the heat.
- Puree with a hand blender.
- Add the coconut milk.
- Season with nutmeg, salt and pepper.
- Return to the heat to briefly warm through or put in a container to store it for later if you’re one of these very well organised types who’s already thinking about tomorrow or the next day. Hat’s off.
- Sprinkle with Sweet Chilli PULSÍTOS, you absolute legend.
Food waste saved, hero status = achieved.
Eat well and all will be swell!
Healthy People . Healthy Planet