If you’ve ever thought “Oh my gourd!” about some leftover Kent pumpkin that’s gone soupy in your crisper, you’re not alone. Once you’ve made a batch of pumpkin soup, the remaining wedge tends to languish in the fridge until it becomes squelchy or a little blue around the edges and starts making advances towards the compost.
But if you think of pumpkin as zucchini’s weathered winter cousin, it’s much easier to get creative. Anywhere you’d put grated zucchini, you can sub grated pumpkin – such as in a slice, a muffin or a fritter.
