A patch of pumpkins was transformed at a Rampton event - not into a coach and horses - but into a mouth-watering array of seasonal dishes!
The pumpkin festival aimed to rescue Halloween pumpkins from being wasted and was a collaboration between Greater Cambridge Shared Waste Service, Cambridge Sustainable Food and Sustainable Rampton.
Each year millions of pumpkins are grown and carved for Halloween, but most rot on doorsteps before being binned, releasing greenhouse gases that contribute to climate change. But pumpkins are of course edible, and the festival showcased lots of tasty treats that can be made with pumpkins, plus ways to avoid wasting food.
Cllr Natalie Warren-Green, Lead Cabinet Member for Environment at South Cambridgeshire District Council, said: “I see lots of waste reduction activities underway at the thriving Sustainability Groups throughout South Cambs, and as a resident of Rampton myself, it’s great to see this event on my doorstep! Sustainability Groups are really supporting residents everywhere to see that it’s always better to avoid creating waste – right down to re-using pumpkin seeds as shown at this event. However, everyone has some food waste they will need to dispose of, whether that’s pumpkin skin, tea-bags or eggshells, so we’re excited to be introducing a new weekly collection of food waste across the Greater Cambridge area in 2026. We will be rolling this out gradually in different areas through the year, and all residents will receive a letter a few weeks before their new food caddy is delivered, so keep an eye out for yours”.
GCSWS staff were on hand at the event to talk to residents about the upcoming service and show people the new food bins.
Sharon Waller, of Sustainable Rampton, said: “We were looking for a way to enhance an area of our wildflower meadow on the village recreation ground. Growing pumpkins was recommended by ecologists from the New Life on the Old West project as a way to remove nutrients from the soil, creating the conditions that wildflowers prefer. Of course we didn’t want the pumpkins to go to waste, and wanted the village to benefit from them, hence turning them into a delicious afternoon tea!”
Cambridge Sustainable Food and waste-free chef Rowen Halstead used the Rampton pumpkins to do a live cookery demonstration of delicious autumnal recipes, as well as serving a pumpkin-based afternoon tea featuring pumpkin soup, pumpkin scones with pumpkin and apple jam, pumpkin chai latte and pumpkin cake.
Sam Dyer, CEO of Cambridge Sustainable Food, said: “Pumpkins come in a wide range of shapes, colours, sizes and flavours and are really versatile – they can be used in loads of different savoury and sweet dishes. Unfortunately, Halloween pumpkins sold in supermarkets are often bred for size, not flavour. We recommend choosing a smaller pumpkin or squash from a farm shop or grocer – they often make great decorations without being carved, and then it’s easier to eat them. Roasting and adding spices can be a great way to bring out flavour in pumpkins.”
Kids arts and craft sessions highlighted spooky ways to decorate without carving pumpkins, with all the fun and none of the mess or sharp knives, keeping pumpkins fresh for eating.
Cllr Rosy Moore, Executive Councillor for Climate Action and Environment at Cambridge City Council, said: “It’s so encouraging that community events like this are helping residents to throw away less food. We hope that our new weekly food waste collections next year will also help people become more aware of the food they throw away and take steps to prevent it, saving themselves money whilst cutting their carbon footprint.”
Eileen Wilson, District Councillor for Cottenham and Rampton, said: “This has been a wonderful opportunity to learn about and enjoy the many delicious things that can be made with pumpkins, that are so abundant at this time of the year, instead of seeing them go to waste. I’m looking forward to the Rampton pumpkin patch’s transformation into a wildflower patch in the Spring!”
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