(ANTONIS ACHILLEOS)
From Health magazine
This butternut squash and apple soup is light on calories but incredibly rich in antioxidants. Serving it in mini-roasted pumpkins makes it even more delightful. Here’s how to make the pumpkin bowls.
Ingredients
8 (10- to 12-ounce) small pumpkins
Directions
Preheat oven to 400°F. Arrange pumpkins on a baking sheet, and roast 30–35 minutes or until tender. Allow pumpkins to cool slightly, about 20 minutes. Using a serrated knife, slice the top quarter of the pumpkin off and reserve for decoration. Scoop the seeds and a little of the soft pulp from the inside of the pumpkin, leaving a 1-inch boarder of pumpkin flesh on the inside. Set pumpkin bowls aside until ready to serve.
Comments (5)
looks delicious :]
“This creamy soup is light on calories but incredibly rich in antioxidants.”
So what kind of soup is it and where is the recipe? This only shows how to make the bowls.
Kelly, good question. I went back to the magazine and found which soup, “Butternut Squash and Apple Soup”.
The Thanksgiving recipes from the Nov. 2008 issue are located here http://eating.health.com/2008/10/16/recipes-secrets-to-fresh-thanksgiving-fast/
How do I get the recipes for the pumpkin soup?