Pumpkin Waste Hacks: from Marmalade to Mole

As we keep saying, there’s so much flavour in the skin, seeds and stems. So, there’s no reason these parts should end up in the bin. Here’s two very delicious waste hack recipes to make after you’ve cooked with a whole pumpkin.

Apple and Pumpkin Skin Marmalade

This preserve tastes like pumpkin pie and apple crumble on toast. The orange skin of the pumpkin has a surprising amount of flavour and is so pretty suspended in the pink apple jelly. And read on for a pumpkin seed mole!


  • 2 cups of very finely sliced pumpkin skin (the thinnest matchsticks you’ve ever cut)
  • 4 medium sized red apples approx. 500g
  • 1.5 L water
  • 3 cups sugar
  • Juice and zest of 2-3 lemons
  • 5 bay leaves
  • 2 cinnamon sticks



In a medium sized saucepan put the finely sliced pumpkin skin with the water and simmer gently for 45 mins to 1 hour until the skin is soft but not falling apart. The water should have reduced by about a third. Meanwhile, core the apples but leave the skin on (the pigment from the skin will give your marmalade a rosy hue). Finely cut the apples into paper thin slices and place in a bowl of water with a squeeze of lemon.

Once the pumpkin skins are soft, add in 3 cups of sugar and stir to dissolve. Add in the lemon juice and zest, bay leaves, cinnamon sticks and finally the apple slices. Gently boil for 30 - 40 minutes, stirring occasionally until your jam is set. See our tips for setting point here.


Pumpkin Seed Mole

We've only just discovered that moles don't have to have chocolate in them! This one is based off a recipe from a new favourite book called Healing Spices by Bharat B. Aggarwal and has become a firm favourite. It's fiery, green and nutty and warms your whole body. Delicious poured over grilled chicken or fish, brushed onto pumpkin before roasting, with rice or tortillas.

In a hot pan toast 1 cup pumpkin seeds until dry and golden. Allow to cool, then blitz into a powder in a spice grinder. In your food processor, combine 3 long red chillies, ½ a bunch or a generous cup of coriander leaves and stems, 1 small brown onion, 2 garlic cloves, 2 teaspoons dried oregano, 1 teaspoon cumin, 1 teaspoon salt and the pumpkin seed powder. Blitz into a paste and then with the motor running drizzle in 2 tablespoons olive oil.

Store in a jar or container in the fridge for up to a week.

When using add to a hot pan and pour in 1-2 cups of vegetable or chicken stock and simmer to thicken and serve.