Pumpkin carving originated in Ireland, but it has been around for much longer. Some believe the practice began as early as 500 BC in ancient Greece, where they would carve turnips with faces to ward off evil spirits.
Types Of Pumpkins & What They're Good For
There are three main types of pumpkins: sugar, pie, and carving. Each type has unique qualities that make it a good choice for different applications.
Sugar pumpkins are the most common type and are perfect for roasting or making pumpkin pies. Pie pumpkins have a sweet flavor, but can also be used to make pumpkin pies. Carving pumpkins have a more intense flavor and are best suited for cooking or carving into jack-o-lanterns.
How to Carve Pumpkin
Carving a pumpkin can be a lot of fun for both kids and adults. It is also a great activity for Halloween.
There are many tools that you can use to make the process easier. You can use wood carving tools or simply knives, electric carving knives, and even power drills!
Start with outlining your pumpkin with a pen
Cut the pumpkin head and remove the seeds and excess pumpkin with a spoon
Save the pumpkin seeds for growing or eating!
Use tealight for illuminating the pumpkin.
Pumpkin Recipes For This Fall Season
Pumpkins are a great source of vitamin A, potassium, and fiber. They are also the perfect ingredient for a delicious fall dish.
There are many different ways to prepare the pumpkin for cooking. You can roast it with salt and thyme, puree it into soup, or make a pie filling with spices such as nutmeg, cinnamon, ginger, and allspice.
We will explore 2 of our favorite pumpkin recipes to help you get started on your fall cooking journey!
No-Bake Pumpkin Cheesecake Recipe
Ingredients
210 gr. cracker crumbs
120 gr. melted butter
700 gr. cream cheese
120 gr. powdered sugar
350 gr. pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
Combine the cracker crumbs and melted butter in a bowl.
Transfer the cracker mixture to a pan, creating an even base of 2 cm.
In a large mixing bowl, combine the cream cheese and beat until smooth.
Add the powdered sugar, pumpkin extract, cinnamon, and vanilla extract; beat until smooth.
Pour the cheesecake mixture into the pan, cover it with plastic wrap and refrigerate for about 6 hours.
Pumpkin Soup Recipe
Ingredients
2 tablespoons olive oil
2 onions, finely chopped
1 kg. pumpkin or squash (try kabocha), peeled, deseeded, and chopped into chunks
700 ml vegetable stock or chicken stock
150 ml double cream
2 tablespoons olive oil
4 slices wholemeal seeded bread, crusts removed
handful pumpkin seeds
Directions
Heat 2 tablespoons olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not colored.
Add 1kg. pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
Pour 700 ml. of vegetable or chicken stock into the pan and season with salt and pepper. Bring to a boil, then simmer for 10 mins until the squash is very soft.
Pour 150 ml. double cream into the pan, bring back to a boil, then purée with a hand blender. For an extra-velvety consistency, you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
To make the croutons: cut 4 slices of wholemeal seeded bread into small squares.
Heat 2 tablespoons olive oil in a frying pan, then fry the bread until it starts to become crisp.
Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
Comments