The King of Pumpkins

Today being Halloween, we decided to try carving a pumpkin. Previous years, we have donated pumpkins to others and for school Harvest festivals. But as we are on the verge of Lockdown Mark 2, I rather doubt we could offload pumpkins to other people.

We carted both pumpkins back from the allotment in the car as they were so heavy! Back at home, we amused ourselves by weighing them – 16.4kg and 15.4kg respectively (approximately 2 stone 7lbs and 2 stone 4lbs for those of you who prefer Imperial measurements!). After dinner, armed with a cheap set of pumpkins carving implements, courtesy of ASDA, we began!

Getting out all the seeds was time consuming! There were so many! Scooping out the insides was another epic task which covered both of us and the kitchen floor with pumpkin! Never having carved a pumpkin before, we decided to do a simple design. Using cookie cutters, we cut out the eyes and nose. Extracting the cookie cutter from the pumpkin was difficult as the pumpkin was so thick that even fully pressed into the flesh, the base of the cutter was still nearly an inch away from cutting through to the inside. Queue more hacking and covering ourselves in pumpkin slime.

Finally, we grabbed three tea lights and lit them. The whole effect is rather a jolly one rather than anything scary. However, we can feel rather smug that not only did we grow it ourselves, but we can also grow next year’s crop from the seeds.

2 thoughts on “The King of Pumpkins

Add yours

  1. The seeds, if you have too many, are delicious roasted.

    They aren’t like pumpkin seed snacks that you get in the supermarkets and health food stores; they’re better!

    Just clean off the stringy bits of pumpkin, lay out the seeds on a plate on the windowsill to dry off (don’t put them on kitchen paper – they’ll stick to the paper!).

    Heat your oven to around 150-160c. Coat the dried seeds in a little oil of your choice: sunflower is good, so is olive, spread them on a baking tray and season to taste.

    Roast for about 20 minutes and let them cool for a minute or two.

    They’re delicious as a snack on their own or as a topping to a pumpkin or tomato soup 😀


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at

Up ↑

%d bloggers like this: