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Roasted Mini-Pumpkin Bowls

Total Time
1 hr

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

su-Roasted Mini-Pumpkin Bowls

Photo: Annabelle Breakey
 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
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.

Nutrition Facts

Amount Per Serving
Calories 36Calories from Fat 4
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.4mg1%
Total Carbohydrate 9g3%

Dietary Fiber 0.7g3%
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.