Archive for 30 October, 2012

Pumpkin Soup Recipe


Avoid food waste at Halloween with this recipe. Great if you’ve carved a pumpkin and can be stored away until Christmas.


800g of pumpkin

2 tablespoons olive oil

1 onion

500ml vegetable stock

1 small pot double cream (142ml)

Pinch of pepper



Finely chop the onion. Heat two tablespoons of olive oil in a frying pan and add the onions. Cook for 5 minutes until soft. Add 800g of deseeded pumpkin and cook for another 10 minutes. It should be soft and golden when ready.

Add the 500ml of vegetable stock and a pinch of pepper. Bring to the boil and simmer for 10 minutes. Add the cream and bring back to the boil. The soup should then be pureed with a hand blender.



To make croutons just cut 2 slices of wholemeal bread into small squares, heat 2 tablespoons of olive oil in a frying pan and fry the bread until crisp.



The soup can be frozen for up to two months.

Food Waste Animation


If you want to find out more about food waste, check out this short animation.


This was made for us by Alexis-Francois Morand, for more of his work take a look at his vimeo.

Apple Picking


The Feeding 5K Dublin team spent this morning in UCD’s orchard, picking delicious apples for the event in November.

UCD were nice enough to let us take apples that would otherwise have gone to waste, and now they’ll be used and enjoyed. Our team collected 25 crates of apples despite the wet, gloomy day.

We all had a taste of the apples, and can confirm, they are absolutely delicious, just really tasty apples – freshly grown in Dublin. Not only do we get to avoid waste, but we can use locally sourced food too, which takes away a huge amount of the pollution associated with transporting food.

Here’s a short video we made as we worked, it might make you hungry… you have been warned! Oh and share the video, or the site if you can, we want to feed as many people as we can on the 24th. And if you have any apples or other fruit you can share, let us know on twitter, just tweet @feeding5kdublin with the hashtag #fruitshare and let us know what you have to share – we’ll make sure it doesn’t go to waste.




Chicken Curry Recipe


Here’s one of our recipes, to inspire your own food-waste-fighting ideas!

Curry Recipe to use leftover roast chicken:

6-8 oz leftover chicken (cut into pieces)

1 small onion (chopped)

½ red pepper (and any other old vegetable that needs to be used, such as courgettes, beans, squash,)

1 large clove garlic (chopped finely

1 ½ ” piece of red chilli (seeded and chopped finely)

3 T flour

1 level t turmeric

1 level t ginger

1 heaping t curry powder

½ Pint vegetable or chicken stock*

3 T raisins, currents or dried cranberries

Salt and pepper

3 T natural yoghurt

Olive oil (1-2 T)


Sauté onions in olive oil on a medium heat, once they start getting translucent, add garlic and chilli pepper.  Cook for 3 minutes and add chicken and pepper (other vegetables).  Once warmed up, add flour, seasoning, salt and pepper.  Once mixed together, lower heat and slowly add enough stock to make a nice sauce.  Simmer until raisins/dried fruit are plumped out a bit (around 15 minutes).  5 minutes before serving, add yoghurt.  Lovely served on a bed of basmati rice with a side of apple chutney.

*You can make homemade chicken stock from the carcass of the roast chicken.  A good hint is to put the  chicken carcass in a colander (to collect the meat) in a pot with ½ onion, 1 pealed carrot cut into pieces, 1 celery stick cut into pieces, including the leaves, salt, and 8 pepper corns.  Cover with around 2-3 pints of water (enough to cover everything).  Cover and simmer for around 1 hour.  Skim off scum, remove carcass and vegetables (retain meat for soup, curry or in a risotto) and use stock for curries or soups.