Krissy Davis

How to Use Leftover Pumpkins

Krissy Davis
How to Use Leftover Pumpkins

As you all know, it’s that time of year when you see pumpkins on every doorstep and in every story front. Why? HALLOWEEN!!! But there is no need to let that glorious round orange figure go to waste. Why not carve your pumpkin and utilize the insides? Not only does this provide you with a flavorful meal, but also with a snack and fun activities to do with your children…if you have any!

My favorite part of any pumpkin is the seeds. I love roasting them and creating different types of snacks from them. There are so many different ways that you can roast them. It actually becomes a fun experiment trying to come up with the spices to use. Another thing that I love to create using pumpkins is good ol fashioned soup. Listen, I promise you that once you try this soup, it will become a yearly staple in your house. It’s creamy and delicious..and seriously, have I ever steered you wrong?

Below are my 3 favorite roasted pumpkin seed recipes and also my creamy pumpkin soup recipe. I hope you enjoy these as much as I do!

How to Roast Pumpkin Seeds

Pick off all the flesh from the seeds and discard. It’s much easier to pick the flesh off under running water while using a colander. Pat the seeds dry with paper towels. Follow instructions below for any seasonings you want to add. Line a baking sheet with parchment paper and arrange the pumpkin seeds in a single layer. Roast for 13 to 16 minutes, until seeds are toasty.

Salt & Pepper Pumpkin Seeds

1/2 cup pumpkin seeds

1 tsp olive oil

1/2 tsp sea salt

1/8 tsp black pepper


Sugar & Spice Pumpkin Seeds

1/2 cup pumpkin seeds

1/2 tsp olive oil

1 tbsp brown sugar

1/8 tsp cayenne pepper or curry powder

1/2 tsp sea salt

1/8 tsp black pepper

Cinnamon Sugar Pumpkin Seeds

1/2 cup raw pumpkin seeds

1 tsp olive oil

1 tbsp brown sugar

1/2 tsp cinnamon

pinch of salt

Creamy Pumpkin Soup


tablespoons olive oil, divided

  • One 3-4 pound pumpkin

  • 1 large yellow onion, chopped

  • 4 garlic cloves, minced

  • ½ teaspoon sea salt

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • Freshly ground black pepper

  • 4 cups vegetable broth

  • ½ cup heavy cream

  • 2 tablespoons honey


  1. Preheat your oven to 400 degrees. Halve the pumpkin and scoop out all seeds. This is where you put your seeds to the side for the above roasted seed recipes. Then you are going to slice each pumpkin halve in half. Rub 1 tbsp of olive oil over the flesh of the pumpkin and lay flesh side down on a baking sheet. Roast for 35-45 minutes, until you can easily pierce the skin of pumpkin with a fork.

  2. Heat 3 tbsp of olive oil in a large dutch oven over medium heat. Once oil is heated, add onion and garlic to the pan. Season with salt. Cook, stirring occasionally, until onion is translucent, which should take about 8-10 minutes. While onion is cooking, take the skin off of your pumpkin halves. You can totally throw the skin away, as there is nothing I can think of to repurpose with that. Ha!

  3. Once you’ve taken the skin off, add the pumpkin flesh to your pan. You can also add your spices (nutmeg, cinnamon, ginger, pepper) now. I would suggest using a wooden spoon to break up some of the pumpkin in the pan. Once you’ve done that, add your broth, stir, and bring the mixture to a boil. Once boiling, turn your heat down and allow this mixture to simmer for about 12-15 minutes.

  4. Once the mixture has had time to cook and the flavors come together, you want to stir in your heavy cream and honey. Take your soup off of the heat and let it cool for a bit. Then, I take my immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, you can always use a regular blender. Because your mixture will be warm, make sure that you fasten the top very well and use a towel to protect your hand from the heat. If using a stand blender, you will have to do this in batches, so puree each batch until smooth and transfer to your serving bowl.

  5. This would be a good time to taste your soup and see if it needs any additional seasonings. One variation that I will sometimes use is adding a little bit of cayenne for heat. I know everyone doesn’t love spicy, so I will usually ask my guests if that is okay before I take that leap.

*Just so you know, this soup is wayyyyy better the next day. So if you want to make it ahead of time, you’d be winning the day in my book!