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Pumpkins aren't just for carving - they are for eating too! Here are some delicious ways to cook them up and stop them going to waste after the spooky season is over.

Roasted Seeds
1. Heat over to 200C. Wash seeds thoroughly to remove any strings of pumpkin flesh.
2. Place seeds on a baking tray and toss with a small amount of cooking oil.
3. Roast for 10 minutes.
4. You can either leave plain or salted, or dust with your favourite sweet (e.g. cinnamon and sugar) or savoury (e.g. chilli and garlic powder) spices.
5. Serve as a snack or as a garnish for soups and salads.


Puree
1. Peel and seed the pumpkin and cut into cubes. Put the cubes in a steamer or colander set over a paof simmering water and cook for 10 minutes. Test with a fork and cook for another 5 minutes if not cooked through.
2. Mash or use a blender/food processor and then leave to cool.
3. Can be used in soups, smoothies, curries, stews and baking.
4. Transfer to a freezer bag and freeze for up to 6 months.


Pumpkin Crumble (serves 8)
100g unsalted butter
150g plain flour
1 tsp salt
100g cheese, grated
75g chopped nuts
600g pumpkin, small cubes
300g swede, small cubes
2 tbsp cooking oil
1 onion, chopped
2 garlic cloves
1. Heat the oven to 200C. Work the butter into the flour using fingertips then rub between your hands, creating a coarse crumb.
2. Add salt, cheese and nuts. Don't overmix - keep the texture loose.
3. Fry the pumpkin and swede with the oil for 15 minutes. Turn down to medium and add the onion. Cover and cook until tender.
4. Stir in the garlic and cook for another 10 minutes.
5. Add the cooked veg into a 1.5l oven dish. Add the crumb mix and bake until golden.


Pumpkin Omlette (serves 4)
2 tbsp of cooking oil
175g cheese, grated
500g pumpkin, cubed
2 chillies, seeded and chopped
1 garlic clove, finely chopped
2 tsp vinegar
Small bunch of mint
6 eggs, beaten
1. Heat the oil in a large frying pan, then cook the squash for 10 minutes until soft and starting to colour.
2. Add the chilli and garlic and cook for another 2 minutes.
3. Pour over the vinegar, then add the mint and pour on the eggs. Add the cheese and cook until the base is set and the cheese has started to melt.
4. Serve with salad and chips, of even try for breakfast!


Pumpkin and Lentil Soup
1 tbsp olive oil, plus 1 tsp
2 onions, chopped
2 garlic cloves, chopped
Approx 800g chopped pumpkin flesh, plus the seeds
100g split red lentils
½ small pack thyme, leaves picked, plus extra to serve
1 litrhot vegetable stock
Pinch of salt and sugar
50g crème fraîche, plus extra to serve

1.Heat the oil in a large pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, pumpkin, lentils and thyme, then pour in the hot stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.
2.Meanwhile, wash the pumpkin seeds. Remove any flesh still clinging to them, then dry them with kitchen paper. Heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir frequently, but cover the pan in between to keep them in it. When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.
3.Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the crème fraîche and whizz again. Taste for seasoning.
4.Serve with a spoonful of crème fraîche, a few thyme leaves and the toasted seeds scattered on top.

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