CARVE AND COOK YOUR HALLOWEEN PUMPKIN!

Today we are teaching you how to create an easy and unique design on your supermarket pumpkin, and then turn it into a delicious Autumn dish! This is an extract from Pumpkin Crafting by Jen Rich.

Glowing Cobweb

This project requires slightly more advanced carving skills in order to achieve a thin, transparent layer that mimics the silky threads of a spider’s web. The design follows an “orb” pattern used by many common garden spiders, with radiating lines that support a spiral of threads between them.

Tools

Sharp knife

Scoop or spoon

Marker pen or pencil

Transfer paper (optional)

Carving tools

Petroleum jelly

What to Do

1. Look for a pumpkin with a relatively smooth, flat surface on one side. Keeping the top intact, remove the base so that you can insert a light, then scoop out all of the seeds and hollow out the insides following the instructions on pages 23–25. Continue to scoop the flesh from the inside of the pumpkin until it is about 1–1.5 cm thick.

2. Use the template design for the cobweb from page 113, or design your own, and either draw directly onto the surface with a marker or pencil or copy and transfer the template following the instructions on pages 14–15. A simple pattern can be drawn freehand; start from a central point on the flat side of the pumpkin, drawing radiating lines that extend to the other side. Mark gently undulating lines between to create the orb effect.

3. Spiderwebs can be very intricate and lacy, which can be replicated with more detailed carvings using finer lines and small dots to represent sparkling dewdrops. Other shapes can be used, too, such as multiple webs in swags across the pumpkin surface. Carving all the way through the flesh will have greater visual impact, especially when lit from within.

4. For the design shown here, start from the central point, using a sharp knife or scalpel to scrape back a thin layer along the straight lines. Take your time to achieve lines of a consistent width and depth, working from the inside to reduce the thickness of the flesh, if necessary.

5. Next, scrape away the connecting threads, again starting at the central point and working outwards.

6. Rub petroleum jelly onto the exposed areas to keep them from drying out.

TIP: This design is calling out for its resident spider! Try carving a spider shape from a chunk of leftover pumpkin flesh or the discarded base, then attach it to the outside of the main pumpkin using a toothpick.

Cream of Pumpkin and Apple Soup

This delicious, warming soup sprinkled with roasted seeds is an autumn-inspired treat for the taste buds, and makes for a delicious light meal or first course. Store any leftover soup in an airtight container in the fridge; it’ll keep for around three days.

Serves 4

Preparation time 20 minutes

Cooking time 30 minutes

2 tablespoons olive oil

1 onion, chopped

600 g pumpkin flesh, cut into chunks, seeds reserved for roasting

1 Bramley apple, peeled, cored and chopped

2 tomatoes, skinned and chopped

900 ml vegetable stock

100 ml double cream

1 tablespoon finely chopped flat-leaf parsley salt and pepper

1. Heat the olive oil in a large saucepan and sauté the onion for 3–4 minutes.

2. Add the pumpkin and stir to coat with the onion. Stir in the apple and tomatoes.

3. Pour in the stock, bring to a boil and then simmer, covered, for 20 minutes, until the pumpkin is tender.

4. Meanwhile, roast the pumpkin seeds. Rinse the seeds in a sieve under running water. Spread them evenly over a baking sheet, sprinkle with salt (you can also experiment with other spices like paprika or cinnamon), lightly drizzle with olive oil and toss to coat the seeds. Roast in a preheated oven at 180°C (160°C fan), Gas Mark 4 for around 10–15 minutes, or until the seeds are a golden-brown colour. Leave to cool.

5. Once the pumpkin in tender, leave the soup to cool a little before pouring in the cream. Using a hand blender, or in a food processor or blender, blend the soup until smooth.

6. Gently reheat if necessary, season, top with the roasted seeds and serve immediately, sprinkled with the parsley.

This is an extract from Pumpkin Crafting by Jen Rich.