Autumn is pumpkin season, the typical orange fruit that is highly prized in cooking, capable of creating delicious savory and sweet dishes, such as pies, purées, soups, and risottos. Pumpkin, with its appealing color and slightly sweet taste, is loved by both children and adults alike and is the star ingredient in many vegan recipes. But did you know that nothing is wasted when it comes to this fruit? Pumpkin is a great place to start when learning how to recycle in the kitchen. We all eat the flesh in different ways, but did you know that the seeds and skin can also be used to make sustainable recipes?
Pumpkin: which parts can be used for recycling in the kitchen?
This fruit is best known for its beneficial properties, as it is rich in antioxidants, vitamins A, C, and E, and folate, which is essential for boosting the immune system. While the pulp is the most versatile part in the kitchen, which we all use to make risottos, soups, and seasonal dishes, there are other parts of this fruit that are often discarded but can actually surprise you in the kitchen.
- The flowers: they can be fried or eaten in rice or salads. They are a rich source of vitamins and minerals, including vitamin C, vitamin B9, vitamin A, iron, and phosphorus.
- The skin: it can be thin or thicker, depending on the type of pumpkin, but if boiled and blended, it can be used together with the pulp. This part of the pumpkin can be used to make sauces or soups, but also quick and tasty recipes such as oven-baked chips.
- The seeds: these are usually discarded when the pulp is removed for cooking, but they can actually be used to make easy-to-prepare, healthy, and nutritious snacks or added to sweets, bread, focaccia, and salads for extra flavor. You may not know that these seeds are real supplements, containing magnesium, zinc, and omega 3.
- Leaves: not everyone knows that pumpkin leaves can also be eaten, and in many regions of Africa, Latin America, and Asia, this practice is very widespread. In our culinary culture, however, this part of the pumpkin is used in the preparation of pumpkin leaf pasta.
Ideas for recycling pumpkin in the kitchen: 2 quick and easy snacks
Here are two simple recipes for pumpkin-based snacks that are healthy and quick to make!
Roasted pumpkin seeds, a crunchy snack rich in vitamins
Perfect for an aperitif, but also for a healthy mid-morning snack, roasted pumpkin seeds are rich in vitamins and antioxidants and are ideal for seasoning salads and soups, as well as decorating sandwiches and focaccia. They are very easy to prepare and require little time and effort.
Ingredients
- Pumpkin seeds
- Water
- Salt, pepper, and spices to taste
Method
- Remove the seeds from the whole pumpkin
- Wash them to remove all the pulp
- Drain the seeds, dry them, and place them on a clean cloth to dry in a dry place or in the sun
- Leave the seeds to dry for at least 1 or 2 days
- When they are dry, remove the transparent film that has formed on top
- Bake in a preheated oven at 150°C for about 45 minutes
- Finally, add spices, salt, and seasonings to taste!
Pumpkin chips: how to reuse the peel without wasting it
Even pumpkin peel can be reused to make delicious crispy chips to serve as an appetizer or as an original garnish for your dishes. They are also perfect for vegan cuisine!
Ingredients
- The peel of one pumpkin
- 1 teaspoon paprika
- 1 pinch of garlic powder
- 1 dash of oil
- A pinch of salt and pepper
Method
- Take the pumpkin skins and place them in a bowl
- Season with the spice mix and oil and stir to combine
- Arrange them separately on a baking sheet lined with parchment paper
- Bake at 150 °C for 35 minutes
Now that you know how to reuse every part of the pumpkin without wasting anything, all you have to do is practice recycling in the kitchen with these quick and easy recipes. As your ally in the kitchen, you can use our Roundneck apron, available in 100% GOTS-certified hemp, hemp-cotton, hemp-linen-tencel, and denim.
