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Pumpkin Bowl recipe (Soup)

Yield: 6 Servings

1   loaf Rhodes™ Wheat or White Bread dough, thawed but still cold
1   egg, beaten

Posted by Rhodes Bake-N-Serv on Oct 31, 2013


Cut off a small piece of dough to use for a stem and set aside. Shape remaining dough into a round ball. With a knife, cut the ball from top to bottom (½ inch deep) 6 times to imitate pumpkin sections. Using the handle of a wooden spoon, poke a deep hole into the top of the bowl down to the base. Shape the cut off piece into a cone and insert the small end into the hole. Place on a sprayed baking sheet and brush with egg. Cover with plastic wrap and let rise until double. Remove wrap and bake at 350°F 20-30 minutes. Let cool, then cut off the top. Hollow out the pumpkin and fill with your favorite stew, dip, chili or soup. For 2 smaller pumpkin bowls, cut loaf in half widthwise and follow instructions above.

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