A round of applause for the Pumpkinites of deviantART!Well aren't you all wonderful and amazing PixelArtists! What an impressively resounding success this has been. You have created some top rate PixelArt here and a whole lot of fun as well.
Check it carefully, make sure I haven't missed your name or work on the list or your pumpkins before I sign off on this collab.
I counted 154 links to pumpkins on the list...I know there may be a couple extra because some were twin pumpkins on a single link.
The awesome final piece, I wonder if I should make it into a print?


Seeing we have so many pumpkins I thought I would add my very own Pumpkin Soup recipe so they don't go to waste!
Pumpkin Soup (Serves 6)
1.5Kg/3lbs pumpkin roughly chopped
1 large red onion roughly chopped
2 cloves of crushed garlic
Walnut size piece of fresh Ginger grated
1 Massel chicken stock cube
1 tsp nutmeg grated
115 grams/1/4pound butter
1 litre/2pints of water
Sour cream for garnish on top of soup
Into a large saucepans combine the onion, pumpkin, garlic, ginger, nutmeg and butter and stir it around over a medium heat until the pumpkin and onions are well coated in butter and slightly softened. Add the water and stock cube and simmer for about an hour until everything is soft. Allow to cool slightly and add to a blender or food processor and liquefy in small batches.
Reheat gently, add to soup bowls or large mugs and serve with a spoonful of sour cream on top to garnish. Crusty bread is a nice accompaniment.
Have you got a pumpkin recipe? Add it in a comment so we can all share your taste sensation for Pumpkins!
You tell me you thought this was fun, I think you want more...well I am off now to do a bit of a background and start off the next collaboration, which I will post in a day or so...get ready to begin the next exciting PixelArt Collab....can we beat 154? Tough ask!
Devious Comments
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*vanishes mysteriously*
I always use this recipe when I make pumpkin pie-- it's delicious!
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Av base by KawaiiHannah
This would make a great greeting card or even a good one for a mug
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Beware the quiet ones...
the collab turned out FANTASTIC! I don't want to eat them! D:
Here's something tasty:
Pumpkin Seeds Roasted
1. Make some very salty water to soak the seeds in! Very salty!
2. Soak the seeds over night if you have time. (Plan for it because its better that way.) If not able to do over night then soak em as long as possibleat least an hour Id thinkstirring occasionally.
3. Preheat oven to 300o. Not the night before mind you! Just right before you want to roast em!
4. Melt enough butter (or use oil or fake butterI use butter) to coat each seed well. (Optional: Here you may also add other spices like pepper, paprika, and/or garlic if youd like. I dont.)
5. To the butter add about ½ teaspoon salt per cup of seeds. (Skip the salt if you don't like a lot of salt [eep!] especially if you've done steps 1 & 2 and used salted butter!)
6. Drain seeds and pat with towel so that the next step will go better.
7. Toss seeds with butter mixture until well coated.
8. Spread evenly on a cookie sheet or low-walled brownie sheet. You might need to bake in multiple batches depending on how many seeds you have and the size of your sheet.
9. Bake slowly until golden brown, plan for longer than 30 mins, stirring occasionally. They are best if they are baked till dry and crunchy.
10. Let cool on towels. But best when eaten warm and fresh!!!
Enjoy!!! I did!!!
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"Painting is poetry which is seen and not heard, and poetry is a painting which is heard but not seen."
--Leonardo da Vinci
- Great job to everyone!
I'm sure we can beat that 154!
Just wait and see... We'll double that number! \(^o^*)/
Thanks again for this wonderful collab Shone!
I'll be looking forward to the next one. (^_~*)
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Carpe Diem
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