Banish food waste this halloween

Rich, comforting and deliciously spicy, it’s no surprise that pumpkins continue to dominate the autumn season - whether carving for Halloween displays, indulging in an insta-famous pumpkin spice latte, or enveloping yourself in the warming scent of pumpkin candles, this trend is back and here to stay for autumn.

However, despite the pumpkin’s clear popularity, a staggering 15 million are thrown away each year, despite every part of the fruit (yes, fruit, including the seeds themselves!) being edible. That’s enough to make a bowl of warming pumpkin soup for every person in Britain! 

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Pumpkin Soup with Chilli and Crème Fraiche

Kitchen Appliance: Panasonic Inverter Combi Microwave NN-CD87KSBPQ

Dish: 6 pint Pyrex® bowl


  • 1 tbsp butter
  • 2 onions, diced
  • 1 garlic clove, crushed
  • 2 mild red chillies, deseeded and finely chopped
  • 1 tsp ground cumin
  • 1kg pumpkin or butternut squash, peeled and deseeded
  • 650 mls hot vegetable stock
  • 4 tbsp crème fraiche, plus more to serve.


  1. Place the butter, onions, garlic, chillies and cumin in a large Pyrex® bowl, cover with pierced cling film.  Place on the base of the oven and cook on MEDIUM MICROWAVE for 5 mins or until soft.
  2. Cut the squash into cubes then add to the onion mix. Add the hot stock, cover  and cook on HIGH MICROWAVE for 20 mins or until the squash is soft.
  3. Season with salt and pepper, add the crème fraiche. Allow to cool before blitzing in a liquidiser. Return to the microwave and heat on high microwave for 3 mins before serving.
  4. Serve the soup in bowls with swirls of crème fraiche and a scattering of fresh chopped chillies.