Scary figures: 18,000 tonnes of edible pumpkins are dumped every Halloween
As Halloween gets closer, the sales of pumpkins increase more and more. We all know what the destiny of those squashes is: to be emptied and carved, becoming an element of evil appearence with its own thoughts. The main purpose is to give a cool touch to our houses for this night of celebration. But what happens next is not cool at all; most of those edible pumpkin “insides” end up in landfills.
A survey conducted in the UK has revealed that every year, over 18,000 tonnes of pumpkins are dumped. turning into food waste. The research, developed by Unilever and Hubbub as part of Zero Food Waste Britain, shows that only the 33% of those who buy pumpkins in these dates actually cook them and eat them. The 67% remaining is dumped in different ways as food waste. One of the main reasons for this may be that more than half of the people surveyed don’t think of these vegetables as food, and 6 out of 10 claim that they have never tried it.
In order to tackle this concerning results Hubbub has launched the #PumpkinsRescue. This initiative intends to raise awareness and provide tips on how to cook and dispose the squashes to reduce the waste to its minimum. Below you will find links to find different and creative recipes, and also the step by step to make a pumpkin risotto, suggested by an experienced Italian chef.
- Pumpkin recipes by Hubbub. Includes pasta, soup, pies and wine, among others.
- Pumpkin burger by Burger’s city. You must try it!
Pumpkin risotto: ingredients and preparation
- Rice (arborio kind)
- Vegetable broth
- Olive oil (extra virgin preferably)
- Cream cheese or butter
- Parmesan cheese
- White wine
– Prepare a pot and add olive oil (just enough to cover the bottom with a very thin layer)
– When is hot, add the onion (previously chopped in small cuts) and a pinch of salt on it. Set the hob at medium heat and keep an eye. The onion must became transparent, not burnt.
– After 3 minutes, add the pumpkin in thin strips (you will have previously cut it and passed it through the blender).
– When its colour has slightly darkened (around 3 minutes later), increase the heat and add the rice. Stir quickly during 30 seconds.
– Add the white wine (half glass if it’s for 2, one glass if it’s for 4) and keep stirring until the liquid evaporates.
– Now add a big spoon of vegetable broth, and decrease the heat to medium-low. Keep stirring. When the broth has been almost consumed, add another spoon, and so on.
– When is half cooked, add the cream cheese or butter on top of the rice (half spoon for 2 or a full spoon for 4). Keep stirring to mix it with all the other ingredients and adding the broth when necessary. Watch the salt in this point, and add as per your preference.
– Try it and when the rice is ready remove it from the hob. Serve and add a handful of grated Parmesan cheese on top.
Enjoy your meal! And remember that -before throwing away the tasty “bowels” of your pumpkin- it’s us who should be afraid of them in Halloween, and not the other way around.