According to the Guardian newspaper (U.K) 18,000 tonnes of pumpkin, inners goes to waste on Halloween. That’s enough to feed a portion of pumpkin pie to the U.K 5 times over! If food waste was a country, it would be the world’s 3rd largest emitter of CO2 so what can we do with the inners? This Delicious pumpkin leftovers soup is the perfect solution!
Our recipe
NEW! Skiology Squash Soup/pumpkin guts inners soup!!
This isn’t a recipe we make in the chalets but rather something we make at home a lot! It comes from Chris Twaite who cheffed for us in our Chalet George.
We love squashes they are at their best right now and you can use any of them in this soup. In fact, almost everything in this soup is in season right now and can have low food miles and packaging. Apart from the coconut milk and the Thai curry paste.
If you got you got your pumpkin from your local farmers market and it is a good one it would seem that type of pumpkin grows well where you are. Why not rinse the seeds, leave them out to dry, store them and plant them in spring and grow your own!
Ingredients
- 2 onions
- 1 sweet potato
- 4 cloves of garlic
- 1 butternut squash
- 1 pumpkin inners
- 2 pints of vegetable stock if you have or water if you don’t
- 1 tin coconut milk
- 1 tablespoon Thai green curry paste
- Seasoning
Method
- This dish takes very little prep time as you can leave all the skins on.
- Quater the onions and add to a roasting tray with the garlic cloves. Cut up the butternut squash and sweet potato to similar sizes as the onion quaters. Roast at 180 degrees for 30 minute then add the pumpkin inners for 10 minutes.
- Leave to cool then take the skins off and transfer to a saucepan.
- Add the stock or water and the coconut milk
- Simmer for 15 minutes.
- Blitz. Add the curry paste and season to taste.
Bon appetite! Hopefully when you like it as much as we do and when you make it again you can try leaving the skins on to make it even quicker. Why not try it with some of our flat breads!
