If you use Pinterest, you probably saw many people recently pinning a recipe for pumpkin sage soup. I loved the look of it in a pumpkin bowl, so I pinned it too. I have since deleted the pin because I hated the soup, but bear with me because I'm still a huge fan of using pie pumpkins as soup bowls!
I had remembered seeing pumpkins used for soup bowls on the Daily Garnish, so I followed Emily's recommendations for roasting the pumpkins.
After cleaning each pumpkin out (and saving the seeds for roasting), brush the inside with olive oil, then sprinkle with salt and pepper. Roast pumpkins for about an hour at 350 degrees, including the tops.
I don't think I've ever saved the seeds when scooping out a pumpkin until now...maybe when I was a kid, but I don't remember. I've been missing out because I discovered this week that I really like roasted pumpkin seeds.
They're so easy to make to, which is even better. I followed a method from Food.com, where I added 2 teaspoons of olive oil and seasoning (I chose Penzey's Chicago steak seasoning, which was really good!), then roasted at 300 degrees for 45 minutes.