Chilli, cake, smoothies… 7 insanely tasty ways to use leftover pumpkin

Though they're widely used for cooking in America, a pumpkin is not something us Irish would regularly pick up in the supermarket.

But like butternut squashes, pumpkins can be used in a whole variety of different ways, from soups to seriously moist breads and cakes.

So if you're planning on carving a few jack-o-lanterns this week, save the flesh, bake it for around an hour at 165C, blend it and let it drain over a fine mesh sieve to remove excess water. Then try out one of the recipes below!

Some of these call for canned pumpkin purée, but the homemade stuff will be far tastier.

Pumpkin Protein Shake
The perfect autumn breakfast, with hints of vanilla, honey and banana. Leave out the protein powder and add some vanilla essence or vanilla bean paste if you prefer.

 

Turkey and Pumpkin Chilli
Adding pumpkin, sweet potato or butternut squash to chilli makes it insanely filling – meaning you won't even need rice.

 

Pumpkin Soup with Coconut Milk and Ginger
Got a winter cold? Try some of this warming Asian-inspired soup, packed with antioxidants.

 

Pumpkin Chai Scones
These scones get their spicy flavour from cinnamon, cardamom and ground ginger – they'll be perfect eaten warm with butter and some hot chocolate or coffee.

 

Pumpkin Spice Oatmeal Energy Balls
Breakfast on the go? Grab a few of these and a banana or handful of almonds and you'll be all set. If you don't have have brown rice syrup, sub in honey or agave nectar.

 

Carrot and Pumpkin Bread with Cider Glaze
Carrot cake's moistness and rich flavour is only improve by the addition of pumpkin. Yum.

 

Roasted Pumpkin Seeds
Don't bin the seeds, roast them with some salt and pepper for a tasty snack. You can also do this with butternut squash seeds. Win.