Amazing, isn’t it? I couldn’t do it in a million years myself!

In fact, pumpkin carving in our house is done by my other half – all I do is use the flesh to make meals, and recipes will have to wait for next time. Here, as the day approaches, are a few tips and hints on pumpkin carving, assuming you want to make the more traditional grinning head:

1. Use specialist pumpkin carving tools (available in kitchen shops or on the net) or linoleum cutters rather than ordinary knives

2. Draw an outline in washable marker so you can change it if you’re not happy with it, or even (apparently) prick the outline with a pin … (I think life’s too short, personally)

3. Assuming you’re making Cut through the stem end of the pumpkin with a sharp knife or pumpkin-carving tool. Use a back-and-forth slicing motion to cut through the thick, tough skin and cut at an angle so that the lid will remain in place even when the inner flesh shrinks

4. Remove the stem end, which becomes the cap, making sure you scrape off any seeds or pulp

5. Use a large spoon to scoop out the seeds and pulp from inside the pumpkin

6. Push the cut-outs gently from the inside of the pumpkin to remove them

7. Put a candle inside the pumpkin to create an eerie glow.

Tips:

Coat the cut edges with vaseline to keep your pumpkin fresh longer
Avoid leaving burning candles unattended and if you have pets or small children, consider using a glowstick to provide the light instead – much safer all round!


Pumpkin photograph by ValentinaPowers, used under a creative commons attribution licence.

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Posted by The Allotment Blogger on Monday, October 29, 2007

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