Roasted Pumpkin Soup Bowls

roasted pumpkin bowl

Personal roasted pumpkin bowls

Roasting Pumpkins (or small squash) for Soup Bowls

  1. Preheat the oven to 425 degrees.
  2. Remove the tops of the pumpkin (or bowl-shaped squash like acorn squash) and scoop out the seeds. Rub the insides of the pumpkins with olive oil, salt, and pepper. Place on a baking sheet and bake for 20-30 minutes or just until soft to touch but not falling in.
  3. Leave the layer of pumpkin inside intact to keep your bowl rigid and scoop it out while eating your soup!
  4. Serve warm with soup inside. Garnish with roasted spiced pumpkin seeds.