Pumpkin Soup Bowls
Using pretty, organic pumpkins for individual soup tureens is a fun, festive fall and winter addition to the holiday table. Pumpkins and squash come in various colors and patterns, we used Sugar Pie pumpkins but Carnival, Hooligan, Winter Luxury Pie, Dumpling, or Baby Bear would also work. Choose fresh, whole pumpkins that feel heavy for their size and are firm to the touch. Pick ones that have solidly attached stems and nice color.
6 small pumpkins (see note above)
3 tsp. sugar
3 tsp. salt
Prepare Pumpkin Soup Bowls
1. Preheat oven to 400 degrees F.
2. Wash and dry pumpkins.
3. Cut a circle in the top of the pumpkins. Allow stems to remain attached. Scoop out pulp and seeds. Take care to keep pumpkins intact as they will be holding liquid. Toast the seeds for a crunchy snack (see recipe below).
4. Sprinkle the inside of each pumpkin with ½ tsp. salt and ½ tsp. of sugar.
5. Place pumpkins on a cookie sheet or roasting pan and bake at 400 degrees for 45 minutes or until insides are tender and outsides are desired color. Do not over bake.
6. Cool and fill with soup.
Toasted Pumpkin Seeds
2 cups raw, fresh pumpkin seeds
1 tbsp oil (olive, sunflower or vegetable oil)
1 tbsp melted butter (or butter substitute)
1-2 tsp salt ( kosher salt or salt substitute)
1 tsp. black pepper (optional)
1. Separate seeds from pumpkin pulp and rinse in a colander. Blot seeds dry with a paper towel.
2. In a bowl, combine seeds with oil, butter, salt and pepper (if desired). Spread and bake on cookie sheet at 300 degrees F. until seeds are golden, crisp, and dry (30 minutes). Stir frequently to prevent scorching.
3. Cool and enjoy! Seeds are best eaten soon after toasting.