Long live pumpkins!

In the Caribbean, pumpkin is a staple vegetable with a wide range of uses. It’s featured in dishes like pumpkin fritters, hearty pumpkin soup, and boiled pumpkin topped with a rich butter and cinnamon sauce, not to mention the much-loved pumpkin pie. The versatility of pumpkin makes it an essential ingredient in Caribbean kitchens.

In Sweden, however, pumpkins are often underutilized. Some years ago, Halloween was imported as a tradition, mainly to drive sales in shops and supermarkets during October. This year alone, over 2 million pumpkins were imported, mostly purchased for decorative purposes. They’re typically carved and displayed outside homes to celebrate Halloween, only to be discarded on November 1st or 2nd as residents shift their attention to the Christmas season.

With so many pumpkins going to waste, there’s a great opportunity to make better use of this nutritious vegetable in Sweden. Pumpkins could be promoted as a seasonal ingredient, encouraging people to try delicious, warming recipes such as pumpkin soup, roasted pumpkin salads, or even pumpkin-stuffed pastries for the colder months. Local restaurants and food businesses could highlight pumpkin-based dishes in the autumn, creating a sustainable cycle of consumption. Additionally, educational campaigns on the nutritional benefits of pumpkins might inspire more Swedish residents to incorporate it into their everyday meals. Simple steps like composting unused pumpkins could also help reduce waste, while farmers could explore innovative ways to repurpose them for animal feed or natural fertilizers.

By embracing the pumpkin’s versatility, Swedes could create a more sustainable approach to its Halloween tradition, turning what was once just decor into delicious, nourishing food.