Making the Most of Seasonal Surplus with Autumn Recipes
Volunteers at our Gorse Hill hub proudly holding some of our pumpkins!
Every year, millions of pumpkins go uneaten after Halloween. But they’re much more than decorations — they’re full of goodness and can be turned into tasty, comforting meals for the colder months.
At The Bread and Butter Thing, we’re making the most of autumn’s surplus with pumpkins and other seasonal produce from Aldi and our other food partners. Over the next few weeks, members will see pumpkins popping up in their bags and we’re sharing simple recipes and videos to help you turn them into warming soups, pasta dishes and more.
Why we love pumpkins
Pumpkins are great for filling meals without spending much. They’re full of vitamins and fibre, but low in calories so you get lots of goodness for very little cost.
Here’s what’s inside:
Packed with vitamin A and C which help your skin, eyes and immune system.
A good source of fibre to help you feel full for longer.
Contains potassium and iron which support energy and heart health.
The seeds are high in protein and healthy fats — just roast them and sprinkle on top of soups or pasta.
So, pumpkins really are more than just decoration. They’re affordable, filling and good for you. Perfect for autumn cooking.
Pumpkin Recipes
Seasonal produce at our hubs.
We’re sharing two simple pumpkin recipe videos this month on social media (created by our Multimedia Storyteller, Nina). Plus a couple of seasonal favourites from Barton Moss hub volunteer, Julie (a retired food tech teacher who’s been sharing tasters and recipes with members every week).
Nina’s Pumpkin Soup
Ingredients
Half a medium carving pumpkin
1–2 tablespoons oil (vegetable or olive)
Salt and pepper
500ml vegetable stock (cube or bouillon)
Herbs or spices to taste (paprika, curry powder, chilli flakes, mixed herbs)
Method
Cut the pumpkin into wedges, saving the seeds to one side.
Place wedges in an oven or air fryer tray, drizzle with oil, season, and roast for 30 minutes at 200°C.
Roast the seeds for 15 minutes on a baking tray with a little oil and seasoning.
When the pumpkin is soft, peel off the skin and blend the flesh with 500ml of vegetable stock until smooth.
Pour into a pan, reheat, and add your favourite herbs or spices. Taste and adjust seasoning.
Serve hot, with the roasted seeds sprinkled on top.
Tips
Half a pumpkin makes 3–4 bowls of soup.
Add a chopped onion or a carrot when blending if you have them.
Keeps for 2–3 days in the fridge or freezes well.
Nina’s Pumpkin Macaroni Cheese
Ingredients
Half a medium carving pumpkin
1 bulb of garlic (optional)
1–2 tablespoons oil
Salt and pepper
200g macaroni (about half a packet)
Around 150–200g grated cheese (cheddar or whatever you have)
Seasonings like black pepper, paprika or mixed herbs
Optional extras: a few cubes of chorizo, bacon bits, fried onions or breadcrumbs
Method
Cut the pumpkin into wedges, saving the seeds to one side.
Add to a roasting tin with the garlic bulb (if using), drizzle with oil and season. Roast for 30 minutes at 200°C.
Roast the seeds separately for 15 minutes with oil and your choice of seasoning.
Cook the macaroni as per the packet and drain.
When the pumpkin is soft, peel off the skin, squeeze out the roasted garlic and blend until smooth (add a splash of water if too thick).
Reheat the purée in a pan, add grated cheese and stir until melted. Season to taste.
Combine the sauce with the pasta, mix well and pour into a baking dish.
Top with a little more cheese and bake for 20 minutes until golden.
Add extras like chorizo, bacon or breadcrumbs before baking if you fancy.
Finish with some crunchy pumpkin seeds.
Tips
Makes 4 portions.
Store in the fridge for 2–3 days.
Add a handful of frozen peas or chopped veg to stretch it further.
A small bit of chorizo goes a long way — great for flavour without much cost.
Julie (far left) and the other volunteers at Barton Moss hub with a plethora of pumpkins!
Julie’s Parkin
Ingredients
100g (4 oz) Plain Flour
½ Tsp Nutmeg
¾ Tsp Ginger
1 Heaped Tsp Bicarbonate of Soda
225g (8 oz) Oatmeal
225g (8 oz) Treacle
225g (8 oz) Brown Sugar
75g (3 oz) Margarine
1 Beaten Egg
75-90ml (5 - 6 Tbsp) Milk
Method
Preheat the oven to Reg 3 or 160°C
In a saucepan slowly melt the treacle, sugar and margarine
Put the dry ingredients into a mixing bowl and stir in the melted treacle, sugar and margarine
Add the beaten egg and sufficient milk until the mixture forms a thick batter
Pour onto a greased and lined 20cm (8") square cake tin
Bake for approximately 45 minutes until firm to touch
Leave in the tin to cool
Julie’s Toffee Apples
Ingredients
12 Small Eating Apples
450g (1 lb) White or Brown Sugar
50g (2 oz) Margarine or Butter
1 x Tbsp Golden Syrup
2 x Tsp Vinegar
150ml (¼ Pint) Water
Method
Wash and dry the apples. Push a stick into each stalk end
Put all the remaining ingredients into a large saucepan. Stir over a gentle heat until the sugar has dissolved, then boil rapidly for 5 minutes. Stir frequently
Boil until the toffee reaches the "hard ball" stage or until when a little is dropped into cold water, it sets hard
Remove the pan from the heat and as quickly as possible, dip the apples into the toffee. Twirl them around in toffee for a few seconds, shake off the surplus and stand them on a greased baking tray to set
When completely set, remove from the tray and wrap in waxed paper or cling film
Share your recipe ideas with us at hello@breadandbutterthing.org or tag us in your recipe images on Instagram and TikTok using @thebreadandbutterthing.
