Turn your pumpkin leftovers into tasty meals
By
CampusLife
Posted 3 hours ago
Sat 24 Oct, 2026 12:10 AM
Autumn has arrived in London, and it’s time for some Halloween pumpkin carving! Get together with your flatmates to decorate your flat, take a break from studying and have some fun.
Don't throw away your pumpkin leftovers! Use them for comforting meals that are easy to make and kind to your student budget. All you need are a few affordable ingredients and basic kitchen tools...
🥣Breakfast: Pumpkin congee
Fuel your morning with this comforting rice porridge.
35-45 mins | Serves 1 | Vegan / Vegetarian
- 100g 100g leftover pumpkin flesh or finely chopped stringy guts (seeds removed)
- 50g uncooked white rice
- 500-600ml water
- Pinch of salt
- Optional: spring onions, soy sauce or a boiled egg
- Rinse the rice under cold water.
- Add the rice, pumpkin leftovers and water to a saucepan.
- Bring to the boil, then reduce the heat and simmer for 30-40 minutes, stirring occasionally.
- When the rice is soft and the pumpkin starts breaking down, add salt and stir. Add more water if needed.
- Serve warm with your favourite toppings.
🍛Lunch: Thai-inspired pumpkin curry
Warm up and stay full with this creamy curry.
15-20 mins | Serves 1 | Vegan / Vegetarian (check curry paste)
- 150g leftover pumpkin flesh, cubed
- Optional: a small handful of finely chopped pumpkin guts (seeds removed)
- 100ml coconut milk
- 1-2 tsp Thai red curry paste
- 100g tinned chickpeas, drained, or firm tofu (or chicken)
- 100ml water
- 1 tsp cooking oil
- Microwave rice, to serve
- Fresh basil to serve (optional)
- Heat the oil in a saucepan over medium heat.
- Add the curry paste and stir for 30 seconds.
- Add the pumpkin flesh, chopped guts (if using), coconut milk and water.
- Simmer for 12-18 minutes until the pumpkin is tender.
- Stir in the chickpeas or tofu and cook for another 3 - 5 minutes until hot throughout.
- Serve with warm rice.
🍲Dinner: One-pot pumpkin chicken rice
A hearty, protein-packed meal for those chilly evenings.
25-30 mins | Serves 1 | Contains meat (vegetarian option available)
- 100g leftover pumpkin flesh, cut into small cubes
- 75g uncooked white rice
- 150ml water for rice
- 100g ready-cooked chicken, chopped
- 2 mushrooms, sliced
- 1 tbsp soy sauce
- ½ tsp grated ginger
- 1 tsp cooking oil
- Rinse the rice under cold water.
- Heat the oil in a saucepan with a lid. Add the mushrooms and ginger and cook for 2 minutes.
- Add the rice, pumpkin flesh, soy sauce and water. Stir once.
- Bring to a gentle boil, cover and cook on low heat for 12-15 minutes, or according to the rice packet instructions.
- Once the rice is tender and the water has been absorbed, add the ready-cooked chicken.
- Cover and heat for another 3-5 minutes until the chicken is piping hot throughout. Check the pumpkin is tender before serving.
🍚 Dessert: Pumpkin coconut rice pudding
A sweet, creamy treat to cosy up with.
15-20 mins | Serves 1 | Vegan
- 100g leftover pumpkin flesh or finely chopped stringy guts (seeds removed)
- 100g ready-cooked plain rice
- 100ml coconut milk
- 50ml water
- 1-2 tsp sugar
- Optional: pinch of cinnamon
- Add the pumpkin leftovers to a saucepan with a little water. Cover and simmer for 10-15 minutes until very soft.
- Drain any excess water and mash the pumpkin with a fork until smooth.
- Add the cooked rice, coconut milk, 50ml water and sugar.
- Simmer gently for 5 minutes, stirring until creamy and piping hot throughout.
- Serve warm with a sprinkle of cinnamon if you like.
🎃Quick snack: Roasted pumpkin seeds
A nutritious snack you can take to uni to keep you going between meals.
25-35 mins | Serves 1-2 (depending on the amount of seeds) | Vegan
- Pumpkin seeds from your carving pumpkin
- 1 tsp cooking oil
- Pinch of salt
- Optional: chilli powder, paprika or five-spice powder (use your favourite seasonings!)
- Separate the seeds from the stringy pumpkin flesh.
- Rinse them thoroughly and pat dry with kitchen roll.
- Toss the seeds with oil, salt and your chosen seasoning.
- Spread them on a baking tray in a single layer.
- Roast at 180°C (160°C fan) for 20-30 minutes, stirring halfway through, until dry and golden.
- Leave to cool before eating.
Top tips...
- Blend for smoothness: The pumpkin guts (the stringy bits) are packed with vitamins A and C! For an extra smooth texture, give those a blend.
- Freeze extra flesh: Cube leftover pumpkin and store it in freezer bags to throw directly into future curries and soups.
Share the pumpkin love!
Spotted a recipe you’d like to try? Share this article with your flatmates and turn pumpkin carving into a fun evening of cooking together. See how much pumpkin you can save and make the most of your next food shop!
