Zero-Waste Pumpkin Recipes: From Soup to Seed Pesto

by | Oct 4, 2022 | Community

It’s pumpkin and squash harvest season! October marks the height of fall harvest and hunkering down at home with warming, hearty soups. But October is also Canada’s Waste Reduction Week and now Circular Economy Month where we all get creative in reducing our waste. In keeping with our zero-waste efforts at home, we’re featuring three pumpkin recipes that can be combined altogether for a delicious roasted pumpkin with seed pesto soup or made separately. Every part is used and nothing is wasted.

Please enjoy these no-waste recipes courtesy of celebrity chef Bob Blumer!

Pumpkin Seed Pesto and Pumpkin Pie Soup

Roasted Pumpkin or Harvest Squash Sheet Pan:

  • 1 3-pound (ish) kabocha squash or equivalent weight of another edible pumpkin
  • 1 onion, peeled and halved
  • 3 tablespoons olive oil
  • Salt to taste
  • 1/3 cup shelled pumpkin seeds—aka pepitas. you can shell your own if you are industrious, or purchase them.
  • Preheat oven to 425°F
  • Half squash, then scoop out and discard guts and seeds 
  • Cut each half into 4 wedges. 
  • In a large bowl, toss squash with a drizzle of olive oil and a sprinkle of salt. Place on a sheet pan cut side up. Repeat with onion.
  • Roast for 1 hour, turning pan once, or until the squash and onion are soft and nicely browned. 
  • 5 minutes before pulling the sheet pan out of the oven, add the pumpkin seeds to the sheet pan and return to oven.

Zero-Waste Pumpkin Seed Pesto:

  • 4 wedges of roasted squash (included in Sheet Pan ingredients)
  • 1/3 cup shelled pumpkin seeds (included in Sheet Pan ingredients)
  • 1 bunch cilantro, stems discarded
  • 2 cloves garlic, smashed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Let pumpkin seeds cool

To a food processor, add pumpkin seeds, cilantro, garlic, olive oil, salt and pepper, and 2 tablespoons water. Puree. Serve pesto overtop roasted squash wedges.

Servings: 4

Pumpkin Pie Soup

  • 4 wedges of roasted squash (included in Sheet Pan ingredients)
  • 1 roasted onion (included in Sheet Pan ingredients)
  • 1 cup coconut milk
  • 1 quart chicken or veggie stock 
  • 1 teaspoon pumpkin pie spices
  • Discard squash skin
  • To a blender, add roasted squash, roasted onion, coconut milk, 3 cups stock, spices and salt and pepper to taste. Puree until smooth. Add more stock or water if necessary to thin out to your desired degree of thickness
  • Reheat before serving.

Servings: 4

Enjoy!

Holiday Stuffing Muffins

Holiday Stuffing Muffins

The following recipe was supplied by the Toronto Kiwanis Boys & Girls Clubs for the Second Harvest Cookbook, which featured 70 recipes from our network of over 500 partner agencies. All recipes feature a dish that staff, volunteers or community members prepared...