What to do with leftover pumpkins: A quick Thai-inspired recipe with local flavour

Don’t dump your pumpkin! Want to know what to do with your pumpkin after Halloween? One thing’s for sure – don’t leave it in the New Forest!

Every year, leftover pumpkins pose a real threat to New Forest wildlife, especially our iconic ponies. While it might seem harmless, pumpkin flesh can upset their digestive systems and attract animals to roadsides, increasing the risk of accidents. The good news is that pumpkin is a versatile vegetable, and as long as it has not been left to go mushy can make a colourful and nutritional addition to many dishes.

To spread the word and offer a tasty solution, the New Forest Marque partnered with Sutti Se-Upara, local chef and owner of Anissa’s Thai Kitchen and Deli in Lyndhurst, to demonstrate just how easy pumpkin can be in the kitchen.

Sutti said: ‘Pumpkins come in all shapes and sizes and are often used in Thai cooking as they are naturally sweet and versatile. This stir fry is quick and simple and a great way to use up leftovers.’

Sutti showed us how to make a fragrant Thai-inspired Pumpkin and King Prawn Stir Fry – full recipe below.

The pumpkin was sourced locally from Dan Tanner’s Sopley Farm – another fantastic New Forest Marque member (as well as Anissa) known for its pick-your-own produce, bakery and farm shop.

We were joined by James Masser from the New Forest National Park Authority who we filmed along with Sutti for a short video highlighting the dangers of pumpkins left in the Forest, and how you can use it to make a tasty dish instead – video coming soon.

James explained: ‘Every year we find pumpkins left all over the New Forest, often by well-meaning people who are unaware that they can be harmful to wildlife and livestock. They can cause stomach issues such as colic and choke in ponies, which can be potentially fatal if not spotted and treated.’

Thai-inspired Pumpkin and King Prawn Stir Fry

Ingredients (serves 1–2):

• 1 cup (or generous handful) sliced pumpkin
• 5–6 peeled prawns
• 1 clove garlic, chopped or crushed
• 1–2 tablespoons vegetable oil (or any oil suitable for frying)
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 cup stock or water
• A pinch of sugar
• A dash of ground white pepper
• Sliced chilli or pepper (for colour and a little heat)
• A handful of fresh basil – Thai basil if possible, but regular basil works too
• 1 egg

Method:

1. Heat the oil in a wok or frying pan over medium heat.
2. Add the garlic and fry until fragrant.
3. Add the sliced pumpkin and a splash of stock or water.
4. Cover and cook for 2–3 minutes until the pumpkin begins to soften.
5. Add the prawns and continue to stir fry.
6. Add the oyster sauce, soy sauce, and sugar. Stir well for about a minute.
7. Crack in the egg and stir everything together. Add more stock if needed to keep it from drying out.
8. Finally, add the sliced chilli or pepper and fresh basil. Stir for 5–10 seconds, just until the basil is wilted.
9. Taste and adjust seasoning to your liking. The goal is a fragrant, savoury and balanced dish, with the pumpkin cooked but still holding a little bite.

To Serve:

Serve hot with steamed rice or noodles, and finish with a sprinkle of ground white pepper.

Recipe by Sutti at Anissa’s Thai Kitchen, Lyndhurst.

Before disposing of your pumpkin, consider the impact. Dumped pumpkins may seem harmless, but they can seriously harm animals and disrupt the New Forest’s delicate ecosystem. If you have leftovers, repurpose them into delicious dishes like soups, curries or stir fries – and compost what you can’t cook, or use your council’s food waste collection service.

If you do see pumpkins dumped on the Forest, please stop and collect them if it’s safe to do so. If that’s not possible, report the location to Forestry England by calling 0300 067 4600, ideally with a ‘what3words’ reference to help rangers find the spot quickly.