Pumpkin: value and versatility

Pumpkins are known before the amazing health benefits. they are rich in fibre, vitamins and carotenoids and low in fat and sodium.  As a long-time fan of pumpkin, I have been extolling their virtues for ages: not just for its nutritional value and versatility, but because every last piece of the pumpkin can be used: flesh, skin, and seeds – only the stalk gets thrown away!

Pumpkins are also great value, particularly when they are in season. They can be picked up really cheaply, in supermarkets and from roadside stalls – and even at the local stable. Because pumpkin freezes so well, it’s well worth stocking up during the autumn glut, for making purée, soup or pumpkin cubes. All you need is freezer space…

One way of preparing a pumpkin for “circular cooking” is to roast it. You can then go on to use the various parts of the pumpkin in all sorts of ways, for yourself, your dog or for both of you in Care and Share recipes.

Roasting

First, prepare the pumpkin. Halve the fruit and scrape out the seeds and “guts” (don’t throw away, they can be used as well). There is no need to peel the pumpkin, whether you are going to use the skin or not*.

Place the two halves face down on a baking sheet. Roast in an oven preheated to 200*C for one hour for a medium-sized pumpkin.

A large pumpkin halved, placed face down on a baking sheet

 

To test, pierce with a skewer; the pumpkin is ready when the skewer can be pushed easily into the flesh. If it isn’t ready, return to the oven and test every 10 minutes. Remove from the oven and allow to cool before removing the flesh.

Roast pumpkin - scooping out!

Roast pumpkin – scooping out!

 

And here’s what else you can make/extract from one roasted pumpkin:

The Care and Share ingredient that keeps on giving! 

From left to right:

  • 100% pumpkin purée
  • pumpkin juice
  • roast ground pumpkin seeds
  • pumpkin gut with cinnamon
  • roast pumpkin seeds toasting salt and olive oil (for human consumption)
  • dried pumpkin skin

 

What you can get from one pumpkin: roasted flesh, roasted crispy skins, pumpkin juice, pumpkin guts and roasted pumpkin seeds

 

 

*Some varieties have edible skin, but you may find that the larger ones are a little tough.

 

Important Considerations:

  • Always consult your veterinarian before making any significant dietary changes, particularly where there are pre-existing health conditions or dietary restrictions.
  • As some commercial foods contain pumpkin as an ingredient, check the label to see whether it’s in your dog’s food before giving more. Excessive intake of any food can haveadverse effects.
  • Ensure (where possible) that you use high-quality, organic products specifically formulated for pets (or better still, human grade ingredients) to avoid any potential adverse effects.
  • Introduce new foods gradually to avoid adverse effects such as gastrointestinal upset or diarrhoea.
  • I provide nutritional information purely as a helpful guide. Nutritional information on ingredients is obtained from the US Department of Agriculture’s FoodData Central site (https://fdc.nal.usda.gov/index.html) and any nutritional information provided in recipes is based on an online calculator: calories and other information will vary based on brands, ingredients and other factors.
  • Check nutrient levels and recommendations for your dog’s weight, age and activity. For example this nutritional guideline produced by FEDIAF.
  • Cooking times may vary.