The word “pumpkin” comes from the Greek word “pepon,” which means “large melon.” A pumpkin is categorised as a fruit because it comes from the seed-bearing part of flowering plants. Pumpkins come in all sorts of colours, including orange, yellow, green, white and blue. Intriguingly, pumpkins are grown on every continent except Antarctica. Every part of the pumpkin - the root, stem, leaves, fruit, or seeds - is edible!

After carving or cooking pumpkins, the scraps and seeds can be composted, providing nutrient-rich material for your garden. Composting organic waste like pumpkin leftovers reduces landfill waste and supports sustainable soil health.

Pumpkin is a nutritious, versatile fruit that is packed with a variety of vitamins & minerals. Pumpkin is one of the best-known sources of beta carotene, which gives it its orange colour (like carrots!). Beta carotene converts into Vitamin A once consumed, which helps maintain healthy skin, vision, bones and teeth, as well as supporting the immune system. Curious about ways to include this incredible fruit in your dishes? Check out the recipe for pumpkin & orange soup! 





Pumpkin and orange soup


  • 1 medium pumpkin, washed, deseeded and cubed (with skin on) 
  • 3 medium oranges, juiced 
  • 1 medium onion, finely chopped 
  • 3 cloves of garlic, chopped 
  • 1 inch ginger, finely chopped 
  • 1 chilli, chopped 
  • 5 1/2 cups vegetable stock 
  • 1 tbsp olive oil salt and pepper to taste


  1. Preheat the oven or air-fryer to 200C/400F. 
  2. Roast the pumpkin for 45 minutes in the oven or air-fry for 15 minutes in the air-fryer, until golden. You know it's done when you can easily pierce it with a fork. 
  3. In the meantime, heat up a little olive oil in a large pan. 
  4. Add the chopped onion and fry on medium heat for 3-5 minutes until the onion is translucent. 
  5. Add the garlic, ginger and chilli and fry for another 1-2 minutes until everything becomes nice and fragrant. 
  6. Add the pumpkin, the vegetable stock and the juice from the three oranges. 
  7. Add salt and pepper to taste. Bring to a boil, then reduce the heat and simmer on low heat for 20-25 minutes, mixing from time to time. 
  8. Remove from the heat. Using a handheld blender, blend the pumpkin and orange soup until no solids remain. 
  9. Serve in a bowl with rye bread or rye biscuits on the side. Enjoy!