You know how they say "one pot" recipes? Well... this is a one-pumpkin recipe. Everything in the soup is added to the pumpkin and then baked. And it's pretty darn tasty. And warm.
Ingredients:
I'm going to refrain from telling you measurements. If it fits in your pumpkin, then use it and eat it.
- 1 Pumpkin
- Chicken or Vegetable broth
- Carrots, diced
- Celery, chopped
- Onions, chopped
- Spring of fresh rosemary
- Pinch of Salt and Pepper to Taste
How to:
- Preheat oven to 350 degrees
- Cut open a circle at the top of the pumpkin, be careful!
- Remove the seeds inside
- Add the above ingredients and fill to the top of the pumpkin
- Put the top of the pumpkin back on top and place on baking sheet and in the oven for 30-40 minutes depending on the size of the pumpkin (when you poke a fork in the pumpkin flesh and it's soft/tender, that's when it's done)
- Remove from oven and remove rosemary
- Enjoy!
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