Beyond the Jack-O-Lantern: 5 Ways to Use the Whole Pumpkin
Every autumn, pumpkins pop up everywhere — in Swiss fields, at local markets, in supermarkets and on our doorsteps. From warming soups to spooky Halloween decorations, they’re one of the season’s most loved ingredients.
But there’s a less festive side to this autumn tradition: perfectly edible pumpkins often go to waste simply because they don’t look quite right, are too big, or aren’t used in time.
In 2020, Swiss food-rescue organisation Grassrooted rescued an impressive 6.4 tonnes of pumpkins from a farm in Thurgau. The pumpkins were perfectly good to eat, but they were too large to meet supermarket requirements and would otherwise have been sent for biogas production.
It’s a powerful reminder that good food doesn’t need to look perfect or fit a particular size to be worth saving.
At ThanksGiver Schweiz, we believe that small, everyday actions can make a real difference. So, whether you’re carving a spooky Halloween face or cooking up something delicious, here are five easy ways to make the most of your pumpkin and waste less this autumn.
1. Save the Flesh – Don't Throw it Away
Carving a pumpkin for Halloween? Before you get creative, scoop out the edible flesh and set it aside. It’s a versatile ingredient that can be used in everything from creamy soups and hearty curries to risottos, muffins and cakes.
Not planning to cook straight away? No problem! Cut the flesh into cubes and freeze it in portions for another day. You can roast or steam it from frozen, or add it directly to soups and stews.
Try this: Toss pumpkin cubes with olive oil, garlic and a little smoked paprika, then roast until tender and golden. It makes a delicious autumn side dish.
2. Roast Those Seeds
Pumpkin seeds are too good to throw away! With just a little preparation, they become a crunchy, flavourful snack that’s perfect for autumn evenings.
Simply rinse the seeds, remove any stringy bits and dry them thoroughly. Toss with a little olive oil and your favourite spices, then roast until golden and crispy.
Sprinkle them over soups and salads, add them to homemade granola, or enjoy them straight from the tray.
Try this: For a sweet twist, toss the seeds with cinnamon and a little maple syrup before roasting. Delicious, crunchy and a great way to give every part of your pumpkin a purpose.
3. Make Pumpkin Purée — and Spice Things Up!
Got more pumpkin than you know what to do with? Turn it into a simple homemade purée that you can use in all sorts of recipes.
Cut the pumpkin into pieces, remove the seeds and roast the flesh at 180°C until soft. Blend until smooth, then let it cool before storing. Freeze the purée in small portions so you can use just what you need.
Stir it into porridge, pancakes, muffins and soups, or use it as the base for a homemade pumpkin spice latte.
And to bring out those classic autumn flavours, why not make your own pumpkin spice mix?
Homemade Pumpkin Spice
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
Mix everything together and store in a small, airtight jar. A little goes a long way!
4. Don’t Forget the Skin
Peeling your pumpkin can create unnecessary food waste — and sometimes, you don’t need to peel it at all.
The skin of certain varieties, such as Hokkaido, is edible and softens beautifully when cooked. Just wash the pumpkin thoroughly and check that the variety is suitable for eating with the skin on.
Try roasting pumpkin wedges with the skin intact, along with olive oil, herbs and spices. You can also make crispy pumpkin skin snacks from suitable varieties by cutting the skin into thin pieces, seasoning and roasting until crisp.
Less peeling, less waste, more flavour! It’s a simple change that helps you get more out of the ingredients you already have.
5. Make your Halloween Pumpkin Waste-Free
Pumpkins make wonderful autumn decorations, but a little planning can help prevent them from going to waste.
If you’re choosing a pumpkin for Halloween, consider an edible variety that you can cook with afterwards. An uncarved pumpkin can last for weeks or even months when kept in a cool, dry place, depending on the variety and storage conditions.
Planning to carve it? Scoop out and save the edible flesh and seeds before decorating. Refrigerate them promptly or freeze them for later use.
A quick food-safety reminder: Once a pumpkin has been carved and left outdoors, don’t eat it. Outdoor exposure, temperature changes and contamination can make it unsafe. Instead, use the edible parts you saved beforehand, and compost any remaining scraps that aren’t suitable for eating.
That way, you can enjoy your Halloween decorations while making more mindful choices about food waste.
Want Even More Pumpkin Inspiration?
We’ve created a free Ultimate Guide to No Pumpkin Food Waste, packed with practical tips and delicious recipes to help you make the most of your pumpkin this autumn.
From warming pumpkin soup and creamy pumpkin hummus to crunchy roasted seeds, homemade muffins and even pumpkin skin crisps, there are plenty of creative ways to turn leftovers into something delicious.
Because sometimes, the most sustainable ingredient is simply the one you already have.
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