Halloween 2014: Creepy-licious leftover pumpkin recipes

If there's one thing that everyone must have at Halloween, it's a pumpkin.

Whether it's a big one, or a small one, carving a pumpkin is half the fun, come October 31.

But what to do with with all of the gooey insides that you have leftover? You know, those pips and chunks of pumpkin flesh?

The Mercury has put together our favourite simple and easy leftover pumpkin recipes.

Creamy pumpkin soup

Nothing says winter like a bowl of hot soup and what better than pumpkin soup to get you in the festive spirit?

Ingredients:

700g of pumpkin, skinned and chopped into one 2cm pieces

25g of butter

One medium onion, chopped

275ml of double cream / full-fat milk

275ml of stock

salt and pepper

How to make:

1. Melt butter in deep saucepan on medium heat
2. Add onion and stir until soft
3. Add pumpkin
4. Season well with salt and pepper
5. Lower the heat and leave for around 10 minutes, letting the vegetables sweat
6. Pour in cream / milk
7. Cover pan and let the mixture simmer gently for around 20 minutes
8. Pour in food processor / blender and puree - it doesn't need to be completely smooth, so don't worry if there's still a bit of texture
9. Serve soup, when hot

Pumpkin and peanut curry

Love a good curry but bored of the same old dish? Why not try this one and spice things up a little.

Ingredients:

Two tbsp crunchy peanut butter

One teaspoon tomato purée

Zest and juice of one lime

One tablespoon of soy sauce

One teaspoon of sugar

Small handful fresh coriander

Two red chillies, halved and chopped into small pieces (add more or less if necessary)

Four garlic cloves

1cm chunk fresh ginger

Two tablespoons vegetable oil

Two red onions, peeled and dices

800g pumpkin or butternut squash, peeled, deseeded and roughly diced

400ml can coconut milk

How to make:

1. Stir the peanut butter into a jug containing 200ml hot water, until it dissolves. 
2. Stir in the purée, lime zest and juice, soy sauce and sugar.
3. Chop the coriander as finely as you can, along with the chili, garlic and ginger.
4. Heat the oil in a wok or good-sized pan and fry the onions for a two to three minutes.
5. As soon as they start to colour, add the pumpkin and stir for a two to three minutes. 
6. Stir in the chili, garlic and ginger mixture then add the coconut milk. 
7. Stir, then add the peanut butter mix. 
8. Cook at a brisk simmer for 15-20 minutes, until the sauce has thickened slightly and the pumpkin is tender. 
9. Season to taste or add more soy sauce, as you like. 
10. Garnish with coriander leaves and serve with cooked rice.

Roasted pumpkin seeds

Fancy a crunchy snack to nibble when you're feeling peckish, then roasted pumpkin seeds are perfect for you - and they barely take any time to prepare.

Ingredients:

Pumpkin seeds

Two teaspoons of melted butter / vegetable oil (healthier option)

• Salt / crushed garlic / a sprinkle of chili powder / blob of honey / teaspoon of sugar (optional seasonings)

How to make:

1. Preheat oven to 150C or 300F.
2. Wash your pumpkin seeds under tap - it is OK if you don't get all of the pulp and stringy bits off.
3. Put pumpkin seeds in a bowl and stir in butter / oil, as well as chosen seasoning.
4. Spread pumpkin seeds in a single layer on a baking tray.
5. Bake for about 45 minutes - check after around 30 minutes and gently stir if necessary.
6. When golden brown, remove seeds from oven.
7. Leave to cool before eating.

Have you got a pumpkin recipe you want to share? Have you got photos of your tasty Halloween creations? Send any pictures and recipes to: newsdesk@leicestermercury.co.uk - the best will end be put on our website.