Got a pumpkin that’s past it’s prime? Here are some cunning ways to make the most of every last scrap.
Those of us who carve the traditional pumpkin for Halloween, and habitually throw out all the innards, are missing out on a really tasty, hearty and healthy soup.
Using just a few ingredients you’re likely to have in your store cupboard, plus a dollop or two of crème frâiche for extra luxury at the end, you can whizz up our curried pumpkin soup with very little effort.
Use the same recipe to use up old butternut squash too, adjusting the quantities according to the weight of the squash.