Pumpkin Stock

This is the second article in our “other uses for pumpkins” series.  Keep checking over the next few days for more ideas of ways to use your leftover pumpkins!

While the last article, a recipe for pumpkin soup, needed a fresh pumpkin, today’s piece features the number one use for the fleshy insides of your pumpkin once you've carved it: pumpkin stock.

It’s really easy, this one.  Simply scoop out the insides of your pumpkin, as you would normally do when preparing it for carving.  Separate the seeds and put them aside – check tomorrow’s article for how to make roasted pumpkin seeds.

Now, take the gunk you’ve hollowed out and place it in a saucepan filled with water.  You can add other unwanted vegetable bits if you want – let’s be honest, we’ve all got a stick of celery and a spare carrot or two hanging around in that vegetable compartment that we’re never going to use.

Bring the whole lot to the boil and keep on a rolling boil for around 30 minutes (or until the water begins to change colour).  Strain, keeping the nice thin stock, and setting aside the gunk & other vegetable bits and pieces for the compost bin (waste not, want not!).

Can be used for various soups or casseroles, and handily, can be frozen and used months later when you’ve all but forgotten about it…

Once you've got all that sorted out and the rest of your ghoulish decorations up, you need to remember the most important thing - the Halloween Costume! Grab yours at that link now, for cheap as chips prices.