Pumpkins are key to Halloween but sometimes they can feel like a waste.
Now, not when you're carving them with your kids and making memories but when you look at the discarded seeds you have to have thought "Can I use these?"
Food-waste expert, Sophie Trueman, from
Too Good To Go is here to share more tricks and treats to make the most of your pumpkins.
Pumpkin facemask
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Credit: Getty[/caption]
Pumpkins are packed with Vitamin A, C and E and are known to be a great source of antioxidants and anti-inflammatory compounds hence why they would make a rich face mask for all skin types.
Ingredients
- 1 tablespoon pumpkin puree
- 1 tablespoon Greek yogurt
- 1 teaspoon honey
Method
- Use a small leftover pumpkin to make a puree by simply cooking and mashing with a fork.
- Mix the ingredients together in a small bowl.
- Before applying the face mask, cleanse your face thoroughly and do a patch skin test.
- Apply the paste with clean hands to the face but avoid sensitive areas.
- Depending on the skin type, the paste can be left on for 10-15 minutes.
- After, gently rinse the skin with warm water and follow with normal skincare routine.
Homemade pumpkin bread
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Credit: Getty[/caption]
Ingredients
- 200g pumpkin
- 80g butter
- 100g sugar
- 1 egg
- 125g plain flour
- ¼ tsp salt
- 1/2tsp baking soda
- 1tsp baking powder
- 1/2tsp ground ginger
- 1/2tsp ground cinnamon
- 1/2tsp ground nutmeg
Method
- Preheat oven to 170C, and grease and flour a loaf tin (L20xW10xD6.6cm)
- Cut scooped pumpkin into similar-sized pieces, then steam for 10-15 minutes or until soft. Mash pumpkin until smooth, then leave in a sieve to strain for about 20-30 minutes, or until no water is draining through the sieve.
- Cream butter and sugar together until pale. Add egg and continue to whisk until light and fluffy. Stir in drained, cooled pumpkin.
- In a separate bowl, whisk together dry ingredients.
- Gently combine wet and dry ingredients until just mixed - don’t worry if there are a few lumps.
- Smooth the batter into a greased and floured loaf tin, then bake for 45 minutes or until a skewer inserted comes out clean.
- Enjoy warm, or store in an airtight container.
Roasted pumpkin seeds
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Credit: Getty[/caption]
Method
- Scoop the seeds from the pumpkin, then do your best to separate as much of the stringy pulp as possible from the seeds.
- Place the seeds in a bowl with water and whisk quickly. The seeds will separate from the remaining pulp, and float to the top.
- Press the seeds with a tea towel to dry them, then place them on a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
- Bake at 170C for 10-15 minutes, or until crunchy.
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