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What is pumpkin seed powder and 4 recipes that use it

By Amelia Wasiliev 2 min read

Waste-free cooking not only refers to the packaging of food and products but also the food scraps that are often thoughtlessly thrown away. Here's what you can do with pumpkin skin.

Pumpkin skin powder

Prep & Cook Time: 5 hours & 10 minutes 

Makes: 300g

Ingredients

Skin from 1 large pumpkin (with a small amount of flesh left attached if possible), washed and dried

Method

  1. Cut the pumpkin skin into pieces and place in a dehydrator or fan-assisted oven at 20°C, or the lowest temperature your oven will allow, for 5 hours, or until all the moisture has been removed, checking the pumpkin periodically. 
  2. At higher temperatures the pumpkin is likely to burn.
  3. Once the pumpkin is totally dehydrated, grind the dried pumpkin into a powder using a food processor or blender. Store the powder in a jar or airtight container and keep it in a cool, dry place. To reconstitute pumpkin powder, use 1 part powder to 2½ parts water.

4 uses for pumpkin skin powder

Spicy Pumpkin Dip

Prep & Cook Time: 10 minutes 

Serves: 4

Ingredients

  • 60 g pumpkin skin powder
  • 2 tbsp plain yoghurt
  • 1 tsp ground cumin
  • 1 garlic clove, crushed
  • 1 tbsp chopped coriander
  • Sea salt and black pepper

Method

Mix the pumpkin powder with 150ml water together to make a pulp. Place the pumpkin pulp and yoghurt in a bowl and beat well to combine. Add all the other ingredients, stir and season to taste.

Pumpkin Smoothie

Prep & Cook Time: 5 minutes 

Serves: 2

Ingredients

  • 30g pumpkin skin powder
  • 1 banana
  • 100 g spinach
  • 120 ml coconut milk
  • 160 ml almond milk
  • 1 tsp maple

Method

Mix the pumpkin powder with 75ml water together to make a pulp. Place the pulp and the remaining ingredients in a food processor or blender and blitz until creamy and smooth, adding a little more milk or some water if too thick. 

Pumpkin Hummus

Prep & Cook Time: 5 minutes 

Serves: 4

Ingredients

  • 30g pumpkin skin powder, plus extra to finish
  • 200 g tinned chickpeas, rinsed
  • 2 tsp tahini
  • 1 garlic clove, crushed
  • 2 tbsp lemon juice
  • 3 tbsp extra virgin olive oil, plus extra for drizzling

Method

Mix the pumpkin powder with 75ml water together to make a pulp. Place the pulp, chickpeas, tahini, garlic and lemon juice in a food processor. Turn it on and slowly pour in the oil until creamy and smooth. Add a little more water if needed. Drizzle with extra oil and sprinkle with extra pumpkin powder.

Marinade

Prep & Cook Time: 10 minutes + 1 hour fridge time 

Serves: 4

Ingredients

  • 30g pumpkin skin powder
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1 garlic clove, crushed
  • 2 tablespoons honey
  • 100ml extra virgin olive oil
  • Sea salt and black pepper

Method

Mix the pumpkin powder with 75ml water together to make a pulp. Place the pulp and the remaining ingredients in a bowl, beat well to combine and season to taste. Use this as a marinade and leave in the fridge for at least 1 hour before cooking. 


This is an extract from No Waste Kitchen by Amelia Wasiliev. Published by Hachette Australia RRP $19.99

Amelia Wasiliev is a food and prop stylist based in New South Wales, Australia.