We were away for a few days at the start of the week and the waste got a bit out of control with no chickens or compost bin to fill.
Fast forward to the end of the week and we were back on track, making use of our pumpkin wastage.
Spicy pumpkin soup and roasted pumpkin seeds. It's hard to go wrong with pumpkin soup and it was delicious, but we all agreed that whilst the olive oil and soy sauce part of the roasted pumpkin seed recipe was tasty, the seeds themselves were nigh on indigestible. I battled on when everyone else had given up in the name of zero food waste, but even I had to admit defeat, and they were eventually composted.
This year was the wettest Hallowe'en we've known; only one group of trick or treaters arrived at the doorstep, so we have sweetie wastage too. The kids are taking care of that though.
Everyday Life On A Shoestring's use what you've got and make it up as you go along Pumpkin Soup Recipe
The scoopings out of two medium sized pumpkins
A couple of mediuim sized onions
A couple of potatoes
2 tsp veg bouillon powder
1 - 2 tsp medium curry powder to your own taste
Put all the vegetables, bouillon powder and spices in a large saucepan and cover with water. Bring to the boil, and then simmer for approx half an hour. Blend the soup and serve.
Food Waste Friday was dreamt up by thefrugalgirl.com, to encourage people to use up food instead of waste it.