
It's pumpkin time! Finally!
Pumpkins rock. They're my favourite veggie, no joke. I like 'em even better than carrots or radishes for eating, or as the kids say for "nomming". (I'm told that comes from the programme Sesame Street -- it was the noise the Cookie Monster made as he ate.)
What pumpkin should you choose?
Well, what are you going to do with it?
It doesn't matter what variety the pumpkin is, nor what colour. What matters is the size. A bigger pumpkin will have less flavour to it, and may be tougher.
How you deal with the pumpkin depends on what you're doing with the pumpkin. For instance, most of the pumpkins people in the US buy are carved for jack-o-lanterns. The white pumpkins were developed to mimic the turnip and tater lanterns carved by people like my grandmothers years ago. The other varieties were hybridised to meet decorating needs, not eating needs. Go figure, huh?
Pumpkins rock. They're my favourite veggie, no joke. I like 'em even better than carrots or radishes for eating, or as the kids say for "nomming". (I'm told that comes from the programme Sesame Street -- it was the noise the Cookie Monster made as he ate.)
What pumpkin should you choose?
Well, what are you going to do with it?
It doesn't matter what variety the pumpkin is, nor what colour. What matters is the size. A bigger pumpkin will have less flavour to it, and may be tougher.
How you deal with the pumpkin depends on what you're doing with the pumpkin. For instance, most of the pumpkins people in the US buy are carved for jack-o-lanterns. The white pumpkins were developed to mimic the turnip and tater lanterns carved by people like my grandmothers years ago. The other varieties were hybridised to meet decorating needs, not eating needs. Go figure, huh?


What pumpkins aren't sold for decorating are processed into canned pumpkin, pre-made pumpkin pie "filling", commercially prepared pumpkin pies, and pumpkin seeds.
But guess what, you can do that stuff yourself!
If you are planning to carve the pumpkin for decoration, and are going to use the meat as animal food or compost, then it doesn't matter what size you get. Pumpkin skin, like any squash, is fairly tough. You may find it easier to use small saws, punches, and drills to do your pumpkin, instead of kitchen implements. If you want the pumpkin for eating, then buy pumpkins no bigger than your own head.
When you get your pumpkins home, hose them off outdoors. Let them dry a while. Then decide what you plan to do.
If you will be using the punkin for decorating, then you will probably cut off the BOTTOM. If you are using it as a bowl, you will probably cut off the TOP, leaving the stem intact if you can. If you are just going to use the pumpkin for eating, you will want to cut the pumpkin in half, watermelon-style.
Do this carefully. Pumpkin skin is VERY tough.
Once you have the punkin "open", then you need to get out all the seeds. Pull them out, sqoosh off any pumpkin "string", and put them in a pan of water. We'll get to them later.
Carefully, using a sturdy big spoon -- NOT a knife, and not some silly "pumpkin scraper" from a kit, scoop out the pumpkin guts.
*If you are not going to use the pumpkin, but only the insides, then you would cut the pumpkin into slices, again melon-style, and with a sharp knife, going slowly, you would peel the pumpkin.
Next, rinse off the guts. Make sure you have gotten all the seeds out, and gotten out any of the "slimy" bits. Slimy bits aren't bad or rotten, they're just the parts where the seeds were attached.
Put the guts into a pan and barely cover with water. Turn on the heat to the absolute lowest setting, and leave it alone for a while. You will want to check it every now and then, to be sure there's still water in there. Eventually, the guts will change to a deep rich golden orange (about an hour or two, depending on how much you've got.) At that point, turn off the heat.
Meantime, you have your hollowed out punkin now!
If you're using it as a serving bowl, then go around the inside again and scrape carefully. Remember to leave the BOTTOM fairly thick and unscraped. Slide the pumpkin onto a baking pan; later, half an hour before serving, you'll put it into a 300 degree oven and bake it for 20 minutes to soften it -- but be careful, you don't want it so soft that it won't hold the soup you're ladling into it!
If you're using it as a jack-o-lantern, then go over the inside again, scraping very carefully. You want the pumpkin to be fairly thin, because this makes it much easier to carve your designs.
Once you're finished with the inside, rinse the punkin and dry it again.
Set it on a sturdy work surface, and with a marker, trace your design. Or, take a printed design and lay it on your punkin, taping it in place. With a toothpick or a large sewing needle (like a darning needle) go over the design, punching in carefully -- like making a "connect the dots" in reverse. Take the pattern off, and very lightly dust over the punkin with flour. This will make the dots stand out so you can see them.
Now, using a sharp knife, small saw, punch, and heck I've seen people use their craft drills like Dremel tools -- now cut out your design. Be very careful, and supervise small children. Please!
It's traditional to use candles stuck into a pool of their own melted wax to light your lantern. But I find it more practical to use votive candles in glass holders, or little tiny lights sold for this purpose. I mean, come on, look at the size of my dog, and calculate the average windspeed of her tail wag.... Little lights are safer than candles sometimes!

Punkin Seeds
Now... remember your punkin seeds? Clean 'em good, get all the slimies off them, and rinse them. Bring about 2 cups of water to a boil, stir in about 4 tablespoons of kosher salt and maybe a sprinkle of seasoning salt. Put the seeds in that. Leave them alone for 2 hours. After two hours, pour the water off, spread the seeds on a baking sheet, and roast in a very slow oven for four hours.
OR
After you pour off the water, heat a heavy pan on the range, pour in about two tablespoons of your favourite oil -- barely enough to cover the bottom of the pan -- and drop in your seeds. Stir! Stir, stir, stir! When the seeds begin to sort of "puff" and "pop", you are done. Turn off the heat, cool the seeds, and seal them up in a jar or bag for snacks.
Note -- if you are doing this to make birdseed or small animal seed, don't use the seasoning salt, and cut the kosher salt back to two TEASPOONS.
Preserving Punkin
After you cooked up all your punkin (see above) and cooled it, you'll need to strain it. If you have a fine seive or colandar, use that. If yours isn't so fine, just lay a piece of muslin, or cheesecloth, in the bottom of the colandar and drain that way. Save what you drain to water the houseplants with. It makes them happy.
Once your punkin is drained, you can have some fun, mooshing it up with your hands. Or you can use your blender or food processor. Hands is more funs, as my Nana used to say.
Once it's drained, can it as you would jam or jelly. Or, you can put it into zip-top bags to freeze.
But what are you going to "do" with your punkin? Well....