Have you ever wondered how to take your pumpkin carving ideas to a whole new level? As Pumpkin Week (Day 2) rolls in, we’re diving into the depths of creativity, quite literally! Forget the traditional pumpkin patch; we’re carving pumpkins a WHOLE new way this year. Join us for a splash of inspiration, a touch of whimsy, and a sea of innovative pumpkin carvings that will leave you breathless – in more ways than one.
Yes – we are going UNDERWATER!
Underwater Pumpkin Carving
Every October, dive resorts and scuba clubs take a cherished Halloween tradition underwater, hosting lots of pumpkin carving contests. Since pumpkins float in saltwater, the hardest part of carving is the initial cut. Many clubs will allow you to pre-gut the pumpkin on land, which makes this MUCH easier. It’s also helpful to leave the top on shore, so it doesn’t float away.
Carving a pumpkin underwater offers extra challenges. Divers are advised to put lead weights inside the pumpkins to keep them closer to the bottom of the seafloor, and they need to account for the extra weight in the dive plans. Most prefer to use only their dive knives for carving, but traditional pumpkin carving tools also work, especially for small details. However, these tools tend to be tiny, so it’s important to add ties to them so they don’t float away, too.
Planning the design in advance is always a good idea, and if it’s allowed, you can use a sharpie to draw on the pumpkin before submerging. Furthermore, it is difficult for the diver to “float” above the pumpkin, so extra weights on the diver are certainly beneficial. It is recommended to take a mesh bag for the pumpkin parts for ease in returning to the surface. There are SO many things to think about!
Overall, underwater pumpkin carving is a unique way to celebrate the Halloween season while enjoying the underwater world. It requires both diving skills and artistic creativity. It’s just an interesting part of coastal life that I never knew existed. What fun!
“In the crisp fall air, with the warmth of pumpkin-spiced moments and the feel of salt-kissed breezes, a reminder that sometimes the most unexpected pairings create the most beautiful memories.”
Did You Know?
The word “pumpkin” showed up for the very first time in the fairy tale Cinderella. A French explorer in 1584 called them “gros melons,” which was translated into English as “pompions.” The story of Cinderella popularized the new term – pumpkin – when it was originally written as “The Little Glass Slipper” in 1697 by Frenchman Charles Perrault. In 1812, the Brothers Grimm published the story in their famous book of fairy tales and retitled it, Cinderella.
There’s also a pumpkin named the Cinderella Carriage. It is considered to be one of the sweetest pumpkins you will ever taste. These pumpkins are a brilliant red-orange color with a sweet/nutty flavor – perfect for baking.
This recipe came from a friend years ago when we lived overseas. It was my first Thanksgiving abroad and we really missed our families. This soup gave me all the feels – warm, cozy, tasty, and it just felt like home to me. Now, I serve it every Thanksgiving and have requests to “remember the soup” every year. I usually make it ahead of time to freeze, then thaw it out the day before needed. I tend to keep this soup in the freezer for those colder days, when I just need comfort food available. It’s so good served with homemade croutons or cheese toast.
Zesty Pumpkin Bisque
1/4 cup butter
1 cup chopped onion
1 garlic clove, crushed
t tsp curry powder
1/2 tsp salt
1/8-1/4 tsp ground coriander (Fresh Cilantro also works well)
1/2 tsp crushed red pepper
3 cups chicken broth
1 3/4 cups (16 oz can) 100% Pumpkin
1 cup half-and-half (Or Whole Milk mixed with 1/2 cream)
Sour cream or créam fraiche and chives (optional)
In large saucepan, melt butter, then sauté onion and garlic until soft. Add curry powder, salt, coriander, and red pepper; cook for one minute. Add broth; boil gently, uncovered, for 15-20 mins. Stir in pumpkin and half-and-half; cook for 5 mins. Pour into blender. Cover and blend until creamy. Serve warm garnished with a dollop or sour cream and chopped chives if desired.
We hope you’re feeling inspired by the creativity of these unusual pumpkin carvers. On Day 3, we plan to dive deep with fun coastal tips for your home, along with more recipes. Hope you will join us!
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