INGREDIENTS
Organic miniature pumpkins, scrubbed and cleaned, 1 per serving
Olive oil or coconut oil
Salt
Optional pepper (savory) or nutmeg (sweet)

 

INSTRUCTIONS

Preheat oven to 350˚

ps

Remove the Tops of the Pumpkins

Grasp the pumpkin by its stem and carve a circle around the stem with a serrated knife. Pull the carved top off. Make sure you’ve carved a wide enough diameter in the pumpkin top to make it usable as a bowl. If not, now’s the time to cut the opening a little wider. You can discard the pumpkin tops (note that they are excellent for composting).

Clean Out the Pumpkin Bowls

With a spoon or fork, scoop the pulp and seeds out of the pumpkins, scraping as much of the pulp as possible off the inside of the pumpkins so that the inside is clean, without any seeds or excess pulp.

Season the Pumpkin Bowls

Brush the inside of the pumpkins lightly with olive oil or coconut oil and sprinkle with salt. For savory uses, sprinkle with pepper. For sweet uses, sprinkle with a dash of nutmeg. Try to avoid getting any olive oil or coconut oil on the outsides of the pumpkins, as this can lead to searing or charring of the pumpkin skins when you bake them.

Bake the Pumpkin Bowls

Place the pumpkin bowls on a sheet pan and bake at 350˚ F for 20 to 30 minutes, or until the inside flesh of the pumpkin bowl is tender when pierced with a fork. If you used coconut oil instead of olive oil on the insides of your pumpkin bowl, you might want to either reduce the temperature or reduce the baking time by a few minutes.

Serve

Let the pumpkin bowls cool slightly before filling them with soup or whatever dish you’re planning to serve. And remember: the inside flesh of the bowls is edible and quite delicious. Enjoy!

 

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