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

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary

total:
1 hr
Yield:
Makes 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Nutritional analysis is per pumpkin.

Nutrition Facts

36 calories; calories from fat 4%; protein 1.4g; fat 0.1g; saturated fat 0.1g; carbohydrates 9g; fiber 0.7g; sodium 1.4mg.
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