Halloween

This Halloween, a Carved Pumpkin… Asian Style

On the eve of Halloween, many children, and adults too, will take great pleasure in carving pumpkins into gargoyles: sometimes smiling faces, but mostly grimacing, wicked, horrifying ones, lit by candlelight or a light bulb to attract local children. The pumpkin has thus become a kind of illuminated candy sign, telling children dressed as witches, goblins, ghosts and other costumes which house to knock on to get their due.

The Origin of the Tradition

It hasn’t always been this way. The tradition of the carved Halloween pumpkin originated in Ireland, where large turnips were carved into lanterns on All Saints’ Day in remembrance of lost souls, when the souls of those who died during the year were believed to leave limbo and ascend to heaven. In addition, a spooky lantern could deter the wandering dead from entering the home. The Irish imported this tradition to North America, but with a difference: the pumpkin, a native vegetable unknown to them in Ireland, was larger and easier to carve than the turnip, and eventually replaced it as a carving vegetable.

Traditional turnip carving.Photo: Bodrugan, Wikimedia Commons

At least, that’s what you’ll read if you research the origin of carved pumpkins. But there’s also another origin to this tradition, one that comes completely from another part of the world: Asia.

Carved Vegetables in Asia

Long before the Irish, the Chinese, Thai, Vietnamese and other Asian peoples used to carve vegetables, but for an entirely different purpose. Indeed, there is a tradition of carving vegetables strictly for ornamental purposes. Don’t be surprised to find carrots transformed into roses, radishes into carnations, pineapples into lanterns and similar marvels on the tables of even the most modest restaurants. We sometimes see this at home, in a very simple form, in chic restaurants where we sometimes decorate our plate with a radish carved into a very simple flower. But in Asia, these sculptures are far more elaborate. There are even craftsmen who specialize in vegetable carving, and during festivals, competitions and demonstrations of this much-appreciated art are organized.

Photo: PrarinyaNorn

In some cultures, the most refined form of plant sculpture is the carved soup tureen. Pumpkins, melons and watermelons are carved with flowers, landscapes, scenes and much more. Unlike our habit of piercing holes in our pumpkins to let the light of a candle through, carved vegetables in Asia are left untouched, as a hot or cold soup prepared with the vegetable is served inside. Pumpkin soup served in a carved pumpkin – isn’t that a sophisticated idea?

Combiner les traditions 

Photo: Ivan Samkov

If you’re hosting a Halloween party, why not combine the two traditions? Carve your pumpkin with a gloomy face, but without piercing it, then serve a delicious hot pumpkin soup inside (you’ll need another pumpkin to make the soup). When you’ve finished serving, place a candle inside, dim the lights and place it back on the table. Even if the candle isn’t completely pierced, the light will filter through for a spectacular effect. It’s sure to impress your guests.

Happy Halloween!


Larry Hodgson published thousands of articles and 65 books over the course of his career, in both French and English. His son, Mathieu, has made it his mission to make his father’s writings accessible to the public. This article on bitter cucumbers was originally published in Le Soleil on October 30, 2005.

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Garden writer and blogger, author of 65 gardening books, lecturer and communicator, the Laidback Gardener, Larry Hodgson, passed away in October 2022. Known for his great generosity, his thoroughness and his sense of humor, he reached several generations of amateur and professional gardeners over his 40-year career. Thanks to his son, Mathieu Hodgson, and a team of contributors, laidbackgardener.blog will continue its mission of demystifying gardening and making it more accessible to all.

3 comments on “This Halloween, a Carved Pumpkin… Asian Style

  1. When I grew Citrus, we made Jack O’lanterns with big green shaddock fruit. They smelled sort of lemony when they got hot.

  2. Susan Harding

    Please continue posting Larry Hodgson’s contributions. I still enjoy reading them. And since I came to his writings late in his life many are new to me.

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