Photo: Annabelle Breakey
YieldsMakes 6
Make an edible and festive vessel for soup by roasting mini-pumpkins and carving them into bowls.

How to Make It

Step 1
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
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
3

Note: Nutritional analysis is per pumpkin.

Ingredients

 6 mini pumpkins or squash such as Baby Bear, Munchkin, Jack Be Little, Gold Nugget, or Wee-B-Little, 6 to 8 oz. each
  About 2 tsp. olive oil
  Kosher salt and pepper, to taste

Directions

Step 1
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
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
3

Note: Nutritional analysis is per pumpkin.

Roasted Mini-Pumpkin Bowls