HoCarving pumpkins grown for Halloween are perfectly edible. They don’t have much flavour or texture compared to other varieties (which are grown specifically for eating), but there’s no reason to just throw this food away.
According to one UK study, only 42% of people realise the fleshy innards of a carving pumpkin are good for eating. Time to start spreading the word and reducing all that annual pumpkin waste.
Heat the oil in a large saucepan and add the roughly chopped onion and carrot. Season with salt and pepper and soften on a low/medium heat for 6-8 minutes.
Stir in the chopped garlic and cook for another couple of minutes, followed by the ground cumin, garam masala, chilli powder, smoked paprika, and dried sage. Mix well and cook for a minute or so.
Next, add the coconut milk, vegan stock, and pumpkin. Stir well to combine and bring to a gentle simmer. Once simmering, reduce the heat, cover with a lid, and cook for 15 minutes or until all the veg is tender.