Photo: Annabelle Breakey
Total Time
1 Hour
Yield
Makes 6

Make an edible and festive vessel for soup by roasting mini-pumpkins and carving them into bowls.

How to Make It

Step 1

Preheat oven to 400°. If needed, cut a thin slice from bases of pumpkins so they sit flat. Set on a rimmed baking sheet, rub with a little oil, then sprinkle with salt and pepper. Bake until tender when pierced, 40 to 45 minutes.

Step 2

Cut off lids about 2 in. wide. Carefully scrape out seeds with a small spoon, keeping walls and bases intact. If you accidentally get a hole in the pumpkin, line it with a piece of foil.

Step 3

Note: Nutritional analysis is per pumpkin.

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