Creamy pumpkin soup recipe
The perfect recipe to use up those Halloween pumpkins
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Carving pumpkins for Halloween is a tradition people love, young or old, with nearly half of UK consumers doing it every year.
However, despite pumpkins being absolutely delicious, more than 8m of them are expected to be binned this year, because the majority of consumers don’t eat them.
According to research by Knorr stock cube company and environmental charity Hubbub, around 40% of consumers buy fresh pumpkins to carve, but 60% don’t use the flesh.
This is equivalent to more than 18,000 tonnes of edible pumpkin flesh going in the bin.
Food waste is a huge global crisis, with 33-50% of all food produced globally never eaten.
“It’s all too easy for people to forget that Halloween pumpkins are still food. When they are only used for carving this contributes to the £15bn of food waste in UK homes every year,” says Tessa Tricks, head of food programmes at Hubbub.
In the UK alone, around 10m pumpkins are grown every year, with 95% of those used for carving. And in the US, nearly 65,900 acres of pumpkins were harvested in 2018, producing more than 1.5 billion pounds of usable pumpkins.
Before carving your pumpkin this year, make sure you’ve got this creamy pumpkin soup recipe to hand. Not only is it easy and tasty, it’s helping in a small way to reduce the huge issue of food waste.