It’s pumpkin season again!!
All my friends are posting the cutest porcelain pumpkin bowls full of yummy soups and I’m so jealous because I have no fancy bowls!
But I do have real pumpkins!! The ultimate edible bowl.
This recipe for pumpkin bowls is so easy! The hardest part was cutting the top off my little pumpkin bowl (for real that was the hardest part).
Select your little pumpkins, these are easily found at most farm stands and usually are used for décor but they are edible as well. Cut out your pumpkin top and set it aside. Scoop out the inside seeds and SAVE THEM! These make delicious toasted pumpkin seeds to top your soup with. Sprinkle season salt on them and roast at 350 for 15 minutes for the perfect toasted seeds.
After your pumpkin has been emptied out simply fill it with your favorite chili and put on a cookie sheet. Bake in the oven at 350 degrees for about 30 minutes depending on the size of your pumpkins. This should heat your soup and make your pumpkin bowl slightly soft and yummy.
Serve with your toasted pumpkin seeds and a crusty piece of bread for the perfect fall meal!
Happy Questing!
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