Food waste is a major issue, particularly in the period from Halloween until Christmas when we tend to abandon the idea that ‘less is more’ and just buy, buy, buy.
An abundance of food generally means an abundance of waste.
A recent study commissioned by Knorr revealed that last Halloween almost 76 percent of the nation bought pumpkins for carving or decorative purposes but less than 32 percent of those people actually made use of the leftovers.
Don’t let that be the case this year as there are plenty of delicious ways to use up your pumpkin innards –purée, roasted pumpkin seeds, banana and pumpkin bread (Taz Keller has a whole highlight dedicated to this on her Instagram).
Soup is possibly one of the easiest ways to make use of your festive pumpkin though, literally chuck a few ingredients in a pot, heat, blend and you’re good to go.
So festive.
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Serving it in the actual pumpkin is pure genius.
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Make sure to try out the tasty little number below.
Pumpkin and ginger soup:
Ingredients
• 15g fresh ginger
• 2 cloves of garlic
• 800g of pumpkin peeled and cut into chunks
• 1 small onion diced
• 1 tbsp of honey
• 1 vegetable stock pot (Knorr is good) dissolved in 750ml boiling water
• 100ml natural yoghurt
• 25g butter
Method
1. Grate the ginger crush the garlic cloves, chop the onion and pumpkin.
2. Melt the butter in a large saucepan. Cook on medium heat for 3-4 minutes until the vegetables soften but do not brown.
3. Add the ginger, honey and vegetable stock and bring to the boil. Simmer for 15-20 minutes until the pumpkin is soft.
4. Stir in the plain yoghurt and place in a food processor/use a hand blender. Blend until smooth.
5. Season with salt and pepper to taste.
Pair with some soda bread and butter for added deliciousness. Would also recommend adding some cumin or cinnamon to really bring your soup to the next level.
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