Halloween is just around the corner so what perfect time to carve your own pumpkin. Unfortunately Halloween is not celebrated as enthusiastically here as it is in America but somehow I feel that doesn’t mean that I have to miss out on all the fun.
Also I have a great recipe for Roasted pumpkin seeds that can be enjoyed with a couple of cool drinks while you and your friends admire your beautiful glowing pumpkin.
The best-looking Pumpkin you can find
A sharp knife
A Stanley knife
A tea light or candle
Roasted Pumpkin Seeds
Pumpkin seeds from your pumpkin
2 tablespoons salt
1 tablespoon vegetable oil
1 teaspoon smoked paprika powder
1 teaspoon sea salt
1 teaspoon pepper
With your sharp knife score a line around 15 cm from the top wither straight or jagged. Now slowly cut through the pumpkin using the scored line as guidance.
Once the top is off scoop out the inside and reserve for later.
Draw a design on the pumpkin for reference, but try to keep it simple especially if this is your first pumpkin.
Using the Stanley knife trace over your pattern. You may want to do this a couple of times to slowly work your way through the pumpkin. Don’t worry if the lines are not perfect at first, as you can always cut them away once your pumpkin starts to take form.
A good tip is to start with your large areas such as the mouth. Aim at first to cut through the pumpkin and then work on the shape it should take.
Place a lit tea light candle inside and place the lid back on.
Roasted Pumpkin Seeds
Preheat oven to 150 Degrees Celsius. Scoop all the seeds and stringy insides out of the pumpkin and into a bowl. Separate the seeds from the flesh. This may take a while but persevere.
Place the seeds in a colander and run water over them. With your hand rub the seeds; this will also help remove any flesh.
Soak the seeds in water to cover and 2 tablespoons of salt for up to 4 hours. This will help them stay light crisp and full of flavour later.
Drain the seeds and dry. Place in a bowl and toss with oil and seasoning and salt. Place on a baking tray and roast in oven for up to 45 minutes or until crisp.
Allow to cool and serve.
Store in an airtight container for up to 1 month.