Eminence Organics Holiday Recipe: Edible Organic Pumpkin Bowls

Eminence Organics has long celebrated the pumpkin as a symbol of everything we love about autumn harvest. Pumpkins are rich in antioxidants and vitamins that nourish the skin, and are great for our health, so you can feel (mostly) guilt-free about indulging in your pumpkin spice creations.

Every part of the pumpkin tells a story and serves a purpose. We love the gourds, the seeds, the pulp and flesh. We transform pumpkins into beautiful lanterns to help us trick and treat, we create savory pumpkin appetizers and satiating pumpkin main courses, followed by sweet pumpkin drinks and desserts. Pumpkins even have their place in fairytale legend for carrying Cinderella to the royal ball before midnight.

At Eminence Organic Skin Care, we grow our very own organic pumpkins at our award-winning Eminence Certified Organic Farm in Budapest, Hungary. We harness the power of pumpkin to restore your skin’s natural moisture balance with some of your favorite masks, like our limited edition Pumpkin Latte Hydration Masque, and Yam and Pumpkin Pro Enzyme Peel. Vitamin E and Omega 9 nutrients combine in this dreamy puree of fresh pumpkin to fight the appearance of aging and environmental stress on your skin.

To help you celebrate the autumn harvest, here is yet another fun addition to your pumpkin repertoire: delicious edible pumpkin bowls!

Why use a plain old ceramic dish when you can easily make your own bowls with real pumpkins? And you don’t just have to serve pumpkin soup in these bowls; they’re perfect for any appetizer, salad, dessert or another type of soup or stew.

Here are the simple and delicious steps to follow.

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˚

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!

What is your favorite pumpkin pleasure?