Autumn is here, the leaves are falling, temperatures are dropping and the days are getting shorter. In the vegetable garden, it's the height of squash season, including the famous pumpkins! In soup, au gratin or pan-fried, pumpkins are invading our kitchens... and our Halloween decorations too 🎃
When pumpkins are prepared, the entrails and seeds usually end up in the garbage can (or, with a bit of luck, in the compost)!
Don't throw them away, there are many ways to recycle them. This way, you reduce your waste, save money and do good for the planet 🌏
So how do you recycle leftover pumpkin?
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5 ways to recycle leftover pumpkin
Bye bye waste, hello zero waste! Discover 5 ways to reuse your pumpkin guts and seeds.
🎃 Pumpkin broth
Use the pumpkin innards to make a nice, hot broth!
Ingredients:
- Pumpkin innards
- 2 shallots
- 4 garlic cloves
- Aromatics: sage leaves, thyme or rosemary sprigs
- olive oil
- cider vinegar
- half teaspoon sugar
- salt, pepper
Peel and slice the shallots, then peel and crush the garlic cloves.
Heat olive oil in a saucepan over medium heat. Add the shallots, garlic and herbs. Sauté until lightly browned. Season to taste.
Stir in pumpkin flesh. Add the sugar and a little cider vinegar. Mix gently.
Add water until the mixture is covered. Bring to the boil, then reduce heat and simmer for 30 minutes.
Your broth is ready to enjoy!
🫒 Roasted pumpkin seeds: a healthy, crunchy appetizer
Once roasted, pumpkin seeds make delicious snacks for the aperitif. You can also add them to yoghurt, granola or soup, for example.
- Rinse the seeds well, then dry them with a cloth.
- Season with the spices of your choice (paprika, curry, cumin...) and a little oil.
- Once mixed, scatter the seeds over the baking tray.
- Bake for 15 min at 160°, stirring halfway through.
- When golden brown, remove from the oven. They're ready to eat!
A healthier alternative to industrial snacks 😉
Did you know? The seeds of all varieties of squash (pumpkin, butternut, pumpkin, etc.) are edible.
😀 A natural face mask
Full of vitamins and antioxidants, pumpkin is good for skin and hair! It moisturizes, soothes and revives the complexion.
Here's how to make a moisturizing mask from leftover pumpkin:
- Mashed potato your leftover cooked pumpkin to a purée, you'll need 3 to 4 tablespoons.
- Blend a handful of pumpkin seeds with a spoonful of olive oil.
- Mix together.
- Gently massage onto face, leave on for 15 minutes, then rinse off.
Your skin is soft and moisturized!
🥛 Vegetable milk with pumpkin seeds
Rich in fiber and antioxidants, pumpkin seeds are excellent for your health. To reap their benefits, turn them into vegetable milk! A seasonal alternative to oat or almond milk, ideal for breakfast.
- Soak 100 g of seeds in a large bowl of water overnight. This process makes the seeds easier for the body to digest.
- The next day, drain and rinse.
- Then blend them in a blender with about 50 cl of water to obtain a milk.
- Filter the mixture through a vegetable milk bag to separate the liquid from the seed residue.
- Pour the plant milk into a glass bottle and store in the fridge.
Note that it doesn't keep very long, so eat it quickly.
🌱 A super natural fertilizer
Or compost your pumpkin scraps! Made up of 90% water, pumpkin remains naturally moisten compost. They also enrich it with nitrogen, phosphorus and potassium.
Don't forget to cut into small pieces to facilitate decomposition.
Hop, your biowaste is transformed into great compost to feed your plants!
👉 To make the most of your waste, think about composting! Discover our range of compact, designer apartment composters.
