Once you’ve carved out the pumpkin, you should have a decent amount of pulp. You can easily keep it for future recipes like ice cream by creating a pumpkin puree .
Throw it in a cheese sauce to make a lighter and extra special mac and cheese or try tossing it into a warming curry.
The velvety texture of pumpkin works particularly well in soup. Make a base by softening a chopped onion and a few cloves of garlic, then add the pumpkin flesh and cover with stock. From here on the options are endless. Try adding green curry paste, coconut milk and fresh coriander for a Thai inspired version. Simmer in a few chopped apples along with honey, rosemary and thyme, and blend for a classy seasonal version. Garnished with crumbled goats cheese and roasted pumpkin seeds, this makes a perfect dinner party starter.