However, in our endless quest for ways in which to make a pumpkin disappear, we often forgot to talk about one part: its goopy, orange innards. Once we’re done carving pumpkins with the kids and roasting the seeds for an anytime snack, we’re pretty stuck on what to do with the stringy pulp we’ve scraped out.
Until now that is. In our efforts to tackle pumpkin guts, we’ve found a bunch of creative ideas, including a couple of nifty solutions from our readers via our Hotline.
Stockpile It For Broth
Food52 writer and recipe developer Emma suggests adding a bag of pulp to a stock pile in the fridge or freezer with other vegetable scraps like onion peels and celery butts. Turns out pumpkin guts are deep and flavorful and can also be used in any recipe that calls for chicken or vegetable broth. Sauté the pulp with diced onions and other vegetable scraps, then add water and let the mixture simmer for 30 to 60 minutes before straining.
Or like Susan you could try puréeing the pulp to add to rice or risotto for added flavor.
Try this fourth-generation South Indian chutney recipe that makes great use of the guts. The [author](https://www.panfusine.com) also suggests sautéing pumpkin pulp with oil and puréeing with canned chickpeas to make a unique riff on hummus.
Use It To Power Up Breakfast
Reader Jaime likes to purée the pulp with a little water before adding it to her morning oatmeal, along with warm spices and chopped apple.
Any Harry Potter fans here? Add apple cider, pear juice and spices like nutmeg and cinnamon to pumpkin juice for a Fall-perfect version of the boy wizard’s favorite drink.
When you're making a juice from pumpkin, you'll might want to follow these steps. Place the pulpy bits in a bowl and pour boiling water over them to help soften. Using a fork, mash it all up, and strain to get a bright orange juice that you can add to other juices and smoothies.