Carve pumpkin like a pro (plus the best recipes for the leftovers)

Whether you want to impress your neighbors with an impressive Jack-o'-Lantern or simply love the autumn atmosphere — with these instructions, you can carve in no time at all. And because we don't want to waste any food, we have prepared delicious recipe ideas for pumpkin flesh and seeds.

🎃 How to carve pumpkin in 4 easy steps

Step 1: Choose the perfect pumpkin
Choose a large, fresh pumpkin with a smooth surface. Use a serrated knife to carefully cut off a lid — preferably diagonally inwards so that the lid doesn't slip in later.

Step 2: Hollow out
Use a spoon or hands to remove the cores and fibers. Scrape out some of the pulp too to make carving easier.

Step 3: Design & carve your face
Use a marker to draw your desired design on the pumpkin — the scarier the better! Cut along the lines with a small, sharp knife. Important: Always cut away from yourself!

Step 4: Make it glow
Place a tea light inside, light it and replace the lid. Now it's time to get on the window sill — and enjoy admiring glances.

🧡 Delicious things made from pumpkin scraps — 3 easy recipes

1. Creamy pumpkin soup

A classic that warms you from within — and is particularly delicious with roasted pumpkin seeds as a topping.

ingredients:

• 4 tbsp. olive oil
• 1 kg pumpkin flesh
• 2 onions (finely chopped)
• 2 garlic cloves (pressed)
• ½ tsp chili powder
• 700 ml vegetable broth
• 150 ml cream
• A handful of pumpkin seeds
• salt & pepper

Preparation:
Sauté onions and garlic in 3 tablespoons of oil until translucent. Add pumpkin flesh and chilli and fry briefly. Add broth and simmer for 15 minutes. Meanwhile, roast pumpkin seeds in 1 tablespoon of oil. Puree soup, stir in cream, season to taste and serve with seeds.

2. Classic pumpkin pie

An autumnal dessert hit from the USA — spicy, sweet and perfect with cream.

ingredients:

• 1 small pumpkin (quartered)
• 400 g sweet shortcrust pastry
• 3 tbsp. maple syrup
• 1 tsp cinnamon
• ½ tsp ginger
• ½ tsp nutmeg
• 2 eggs
• 140 g sugar
• 25 g butter (melted)
• 150 ml milk

Preparation:
Roast pumpkin with spices and maple syrup in the oven (200°C) for 45 minutes until soft. Reduce oven to 180°C. Roll out the dough, place in a tart pan, blind bake for 15 minutes, then bake without paper for another 10 minutes. Mash pumpkin, mix with eggs, butter and milk. Pour into the pan and bake for 45 minutes. Let cool and serve with cinnamon & cream.

3. Pumpkin risotto with sage & pancetta

A creamy soul food for cool days — hearty, hearty, irresistible.

ingredients:

• 40 g pancetta (diced)
• 600 ml vegetable broth
• 1 onion (finely chopped)
• 2 garlic cloves (pressed)
• 500 g pumpkin (diced)
• 200 g risotto rice (e.g. arborio)
• 100 ml white wine
• 1 bunch of sage
• 4 tbsp. mascarpone
• 1 tbsp. oregano
• parmesan
• salt & pepper

Preparation:
Fry pancetta & sage in olive oil until crispy, set aside. In a second pot, sauté the onion, garlic and pumpkin. Add rice and deglaze with wine. Gradually stir in broth. Once the rice is soft, mix in the pancetta, mascarpone, oregano, and parmesan. Season to taste and serve.

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