There’s one thing that thousands of folks look forward to every Autumn season. It’s not the changing trees or brisk breeze. It’s pumpkin. Pumpkin coffee, pumpkin pie, pumpkin cookies, pumpkin scents and decorations and now, one more way to celebrate everyone’s favorite gourd before the winter rolls in.

Making your own hash oil rig out of a pumpkin is easy, and you likely have most of the pieces at home already. Danksgiving is the perfect day to get started.

The Pumpkin Rig

MATERIALS NEEDED

1 medium-sized pumpkin

1 metal spoon

1 paring knife

1 glass downstem with flat bottom

1 dab nail that fits into the downstem

1 glass piece to act as mouthpiece (extra glass bowl, adapter, etc.)

paper towels

bowl for collection of pumpkin guts (optional)

DIRECTIONS

1. First step is choosing the pumpkin. Choose a pumpkin that is not a challenge to hold, but is big enough to accommodate the length of the downstem when it is inserted.

2. Next, hollow out your pumpkin by cutting a hole around the stem at the top, effectively creating a lid for the rest of the pumpkin. Clean out the inside of the gourd by scraping out the seeds and squishy pumpkin insides with the metal spoon. If you want to make delicious treats with the seeds later, put the pumpkin guts in a bowl and place it to the side.

3. After the pumpkin is hollowed out, make a hole for the downstem an inch or two away from the pumpkin lid. Make the hole by using the paring knife and gently twisting it while cutting into the pumpkin so you create a hole for the downstem to be inserted through. Once the hole is large enough, gently twist the downstem into the hole. If you encounter too much resistance, try hollowing it out more with the knife — glass is fragile! It also helps to have a downstem with a flat bottom over a curved or closed off bottom, as those are harder to insert into the pumpkin. Once inserted, put the nail into the downstem.

4. Repeat the hole process on the opposite side of the pumpkin as well, for the mouthpiece. You can use anything, like a spare glass bowl for a pipe or an adapter piece from a rig. Make sure both downstem and the mouthpiece are fully flush with the surface of the pumpkin, inserted as far as possible.

5. Check for extra stray bits of pumpkin, as those can come through the mouthpiece on the very first pull. Put the lid back on and take an inhale to check for air-tightness. If you can feel the pull on the nail go ahead and heat it up — you’re ready to go!

6. It can be helpful to have a friend to assist with the dabbing, as balancing the pumpkin and seeing to the other side can make aiming your concentrates a bit more difficult. Also, it’s fun to lift the lid and finish off the hit by submerging your face into the vapor. Perfect for any holiday occasion!

Got the munchies after hitting a few globs out of the pumpkin rig? The pumpkin is the stoner tool that keeps on giving — you can make some dank munchies from the pumpkin seeds you removed during the hollowing process described above with the easy steps below.

Oven-Roasted PumpkinSeeds with BHO-Infused Olive Oil

INGREDIENTS

2-3 tablespoons olive oil
pumpkin guts from freshly-carved pumpkin
salt
decarboxylated hash oil

DIRECTIONS

1. To decarboxylate hash oil, put the concentrate in a heat-resistant container and then into the oven at 200°F for approximately 20 minutes. This activates the THC-A into THC, which makes for a potent edible experience. It can be beneficial to store decarbed oil in the freezer, which makes it brittle and easier to work with when using it.

2. While constructing the pumpkin rig, preheat an oven to 350°F.

3. Save the pumpkin guts from the carving of the pumpkin, placing them to the side in a bowl.

4. Melt the decarbed concentrate into 2-3 tablespoons of olive oil, using a small saucepan on the stove on low temperature. Amount of hash will vary depending on user tolerance, for a small dose try 0.20 grams, for a stronger effect try a half-gram. Gently whisk the oil until the hash is dissolved in the liquid, taking care not to overheat the mixture.

5. Separate the pumpkin seeds from the rest of the pumpkin material as much as possible and place them into a strainer. Rinse the seeds under cold water and then pour on to a paper towel. Pat dry.

6. Pour seeds onto a cookie sheet and pour the medicated oil on the seeds, adding a pinch of salt and stirring the seeds until they are well coated.

7. Pop the seeds into the oven, and take a few dabs out the pumpkin rig while you wait.

8. After 10 minutes, take the seeds out of the oven and stir.

9. After another 10 minutes (20 minutes total) remove from oven and let cool. Enjoy the crunchy hash-infused treats at your leisure. Sprinkle on ice cream, top a salad, or just eat by the handful.

How are you celebrating Danksgiving?

The post Danksgiving Fun: Pumpkin Rig With BHO-Infused Seeds appeared first on Cannabis Now.

The most delicious vegetarian Pumpkin Pie, the best I've baked to date, probably the easiest filling ever with fresh pumpkin puree. This eggless pie was a 10/10, the buttery pastry from scratch a winner too.

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Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness. 

Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and turmeric powder are MUSTS and don’t count) and pairs well with rice or Indian bread of choice. 

The Pumpkin & Potato in Mustard Oil is a version of the Kumdo’r Chechki, a traditional Bengali side dish wherein the pumpkin is grated or (extremely) thinly sliced and slowly cooked in its own juices. It’s the kind of dish that celebrates the natural flavours of the vegetable. If you’d like to try a traditional chechki, head over to the recipe for Mulo Chechki (provided radishes are in season). 

Tips to remember for the Pumpkin & Potato in Mustard Oil 

• Julienne the vegetables and try to maintain consistency in size; this helps all the food cook evenly. 
• Remember to add the pumpkin later, as it cooks faster than potatoes. 
• You can make this without the potato; just increase the amount of pumpkin.
• Always use double the amount of pumpkin as it reduces when cooked.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Pumpkin & Potato in Mustard Oil

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness.

• 200 grams Pumpkin
• 100 grams Potato
• 1 medium Onion
• 1 Green chilli
• 1 tablespoon Mustard oil
• ¼ teaspoon Nigella seeds
• Salt (to taste)
• ¼ teaspoon Turmeric Powder

1. Peel and slice/julienne the pumpkin, potato and onion; keep them in separate bowls/plates.
2. In a kadhai/deep pan, heat mustard oil.
3. Once the oil is hot, add nigella seeds and green chilli.
4. Let the nigella seeds splutter.
5. Add the onion and potato; cover and cook on low flame for 2-3 minutes.
6. Add the pumpkin, turmeric powder and salt to taste.
7. Cover with a tight lid and let the vegetables cook in steam and moisture until the potato is cooked.
8. Stir frequently to prevent the vegetables from sticking to the bottom of the vessel.
9. Serve hot with roti/paratha or as a side dish with rice and dal.

Side

Bengali (Indian)

bengali cuisine, kalo jeere, kalonji, mashed potato, mustard oil, nigella seeds, pumpkin, spring onion

The banana leaf sadhya made for Onam, Vishu or any of the Kerala festivals has an array of side dishes that are served on the top half of the leaf. Some of these we have posted earlier
Aviyal
Thoran
Pachadi
Kichadi
Erisherry
Mango pickle
However, the mildest, creamy yet simple olan is missed if it is not on the leaf. Have you made it?

What is olan?

Olan is a slow cooked stew made with gourds cooked in coconut milk. It is a mild creamy curry that predominantly uses ashgourd and pumpkins. Depending on regional variations you will find yard long green beans (payar) or cooked cowpeas added to it. It is flavoured gently with salt,curry leaves and slit green  chillies. Unlike a lot of Kerala dishes it doesn’t have a mustard tempering, rather a good tablespoon of pure coconut oil stirred in as soon as it is removed from the heat for that roundeness and fragrance you experience.

How is sadhya olan different from regular olan?

If you are familiar with Kerala recipes, you will know that olan is one that is probably the least made in most houses. This is because the regular olan is a runny curry with less complex flavours. However  the sadhya olan with the creaminess from the coconut milk and the cooked cowpeas is a thicker version which never runs. Though mild it has a well flavoured along with the semi mashed vegetables. The key to making the sadhya style olan is managing the liquid content.

Ingredients to make olan

Vegetables: since this is a mild stew with gourds and pumpkins, so they make the bulk of this recipe. the withte fleshed wintermelon ( elavan) is preferred over the giant ash gourds. The pumpkin adds a it of colour and sweetness. if you cant get the wintermelon, bottle gourd, watermelon peel or chayote work well too.
Bean: the creamy composition works because of the earthy flavours from the cooked cowpeas. Cowpeas have an earthy flavour and are perfect for this mild recipe.
Coconut milk: coconut milk is the cooking liquid here. At first the this cococnut milk is used to cook the gourds in. At the final stages, string the thick coconut milk or coconut cream. this ensures that the final result is thick olan and it is creamy.
Seasoning: Salt is the only seasoning here.
Spices: this is a mild stew and uses no spices. The single green chilli added is for fragrance, not heat. This is opional.
Oil: the final roundedness of the recipe comes from half tsp of coconut oil stirred in at the end. This is an optional step, but brings the flavour exactly like the one in the sadhya.

Mealprep this mild gourd stew

The gourd stew or olan is a great recipe to mealplan. It stays good for a few days under refrigeration. They do freeze good, but not great. The gourds do go a bit limp upon thawing the frozen one. So add it to your mealprep not much to your freezer list.

What pairs well with sadhya olan?

Sadhya olan is a great accompaniment to the banana leaf meal or a South Indian thali. It pairs well with idiyappam (string hoppers), steamed breads or chappathi. In a great rush week, Olan is perfect with some toasts or just as such warmed in a bowl resembling a chunky soup.

Lets make Sadhya Olan

Stay connected

Hope you had a great Onasadhya. If you are looking for the best organizational tips to make sadhya, do check out our post
Guide to Sadhya.
When you make this olan recipe, do share your thoughts in the discussion below. We would love to hear from you.  If you like to share or save this recipe, here is the pin link.

Sadhya olan pin for later.

See you in the next post.

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness. 

Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and turmeric powder are MUSTS and don’t count) and pairs well with rice or Indian bread of choice. 

The Pumpkin & Potato in Mustard Oil is a version of the Kumdo’r Chechki, a traditional Bengali side dish wherein the pumpkin is grated or (extremely) thinly sliced and slowly cooked in its own juices. It’s the kind of dish that celebrates the natural flavours of the vegetable. If you’d like to try a traditional chechki, head over to the recipe for Mulo Chechki (provided radishes are in season). 

Tips to remember for the Pumpkin & Potato in Mustard Oil 

• Julienne the vegetables and try to maintain consistency in size; this helps all the food cook evenly. 
• Remember to add the pumpkin later, as it cooks faster than potatoes. 
• You can make this without the potato; just increase the amount of pumpkin.
• Always use double the amount of pumpkin as it reduces when cooked.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Pumpkin & Potato in Mustard Oil

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness.

• 200 grams Pumpkin
• 100 grams Potato
• 1 medium Onion
• 1 Green chilli
• 1 tablespoon Mustard oil
• ¼ teaspoon Nigella seeds
• Salt (to taste)
• ¼ teaspoon Turmeric Powder

1. Peel and slice/julienne the pumpkin, potato and onion; keep them in separate bowls/plates.
2. In a kadhai/deep pan, heat mustard oil.
3. Once the oil is hot, add nigella seeds and green chilli.
4. Let the nigella seeds splutter.
5. Add the onion and potato; cover and cook on low flame for 2-3 minutes.
6. Add the pumpkin, turmeric powder and salt to taste.
7. Cover with a tight lid and let the vegetables cook in steam and moisture until the potato is cooked.
8. Stir frequently to prevent the vegetables from sticking to the bottom of the vessel.
9. Serve hot with roti/paratha or as a side dish with rice and dal.

Side

Bengali (Indian)

bengali cuisine, kalo jeere, kalonji, mashed potato, mustard oil, nigella seeds, pumpkin, spring onion

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Enjoy sipping this warm broth with pumpkin and soft tofu through winter months or as you recover.

Ever since her braces the tooth sensitivities are high and my daughter looks for something filling  yet soothing. That’s when we devised this soft tofu and pumpkin broth soup that has been a winner.
Served warm, the soup has a lot of liquid and soft cooked pumpkin pieces. The soft tofu can be added chunky or broken down to form more of an egg drop soup consistency. This is a bowl of pure comfort and nourishment at the same time. It is a beginner recipe that is needs a chopping board, knife and a cooking pot only. It is,

• low calorie
• gluten free
• devoid of nuts
• dairy free.

Ingredients for the pumpkin soft tofu soup

Pumpkin: the chunks of pumpkin give the body to this soup. Any variety is fine as long as they soften when cooked. I like the Japanese variety somehow as it has a smoother mouth feel. It is perfectly OK to swap this to butternut squash as well .

Soft tofu : this is the softness and the uniqueness of this soup. When cooked,the soft tofu assumes a soft jelly like texture. It cannot be swapped for firm tofu as it feels clunky. So no swaps please on the soft tofu.

Seasonings: Salt and pepper is plenty to right make this soup good. Yet I have a secret ingredient you should try.

Dried mushroom powder: This brings forth a soothing umami flavours to the dish. I choose the powder as at the moment my daughter finds it difficult to chew. If not you can add a few chopped pieces of shitake or brown Swiss. I would totally avoid enoki as it will make the soup a bit slimy and with the soft tofu it us not a great mouthfeel.

Broth : to be clear,  I cook the soup in water. However you will get a much more depth of flavour if you use a vegetable broth. If using the broth be mindful not to add salt till you have tested the salt levels.

Herbs: you can finish off this soup with herbs if you like. You can add chopped coriander leaves, chives or scallions.

Let’s make pumpkin soft tofu soup

This will be one of the easiest ways you will make a soup.

Prep the pumpkin: this is probably the most time consuming process in this whole recipe. Peel and chop the pumpkin into chunks. You can dice smaller if you like. Frozen pumpkin cubes work well too.

Cook the pumpkin in broth: into a cooking pot add the broth (or water) and the pumpkin cubes. Cover and cook till the pumpkin is soft and mashable.

Add the soft tofu: remove the block of tofu from the packaging. Cut them into cubes. once the pumpkin is cooked add the tofu into the soup. Simmer and cook for 5 minutes till the tofu steams well. Instead of cubes you can crush the tofu and add. This soup will resemble the egg drop soup.

Season and serve: adjust the salt and sprinkle some pepper into the soup and remove from heat. The soup is ready to be served. Serve warm.

Variations to the soup.

At times we like to spice it up a bit with this soup, so a teaspoon of sambal chilli paste or Thai curry paste into the broth adds a ton of flavour and a variation from the regular.

Likewise, along with the pumpkin, you can add any vegetable you choose. This adds a bit more variety to this broth. You could try zucchini, broccoli, cabbage or winter melon will be good in the recipe.

Meal prep and lunch boxes

The soup broth definitely tastes the best when warm. However, it can be prepared ahead. It stays good for up to 3 days. I wont recommend freezing the soup as it is nit worth that effort.

Other soup recipes that are handy when having braces.

Broccoli and peas soup
Cherry tomato soup
Avocado cold soup
Carrot and celery soup

Stay connected

The pumpkin and soft tofu broth is a simple recipe. It is a perfect winter comfort or a bowl when you are just under the weather. Let me know if you like this version of a simple soup in the discussion below.
Pin this recipe for later.
Stay subscribed and see you in the next post. 

Welcome to the original pumpkin record page. This is the official page identifying the heaviest pumpkins in the world per country. This is the current 2022 list of the Top 10 largest pumpkins grown to date.  The majority of these pumpkins were grown in Europe and the UK, but only 4 of the pumpkins were grown in the USA.  Europe […]

The post Top 10 Largest Pumpkins in the World & Country Records appeared first on Backyard Gardener.

Carving Pumpkins for Halloween Now is the time to consider about the great pumpkin you’ll be carving this Halloween. As you know, Linus would wait all night for the Great Pumpkin, but I wouldn’t take a cue from Linus. I’d head directly to the patch with the kids in tow. Once there, after your children have moved, rolled and lifted […]

The post Pumpkin Carving for Halloween appeared first on Backyard Gardener.