Harvest soup

A Benji original! Take a small-ish pumpkin that will serve as your soup bowl. Cut off the top, and remove all the pumpkin fibers and pumpkin seeds. You can leave fibers if you want, but then the soup will be really fibrous.

Mix chicken broth, chicken bone broth and red wine as the base of the soup. Puree some carrots, an onion, and 4 gloves of garlic with a little olive oil and water. Add pepper, cinnamon, cloves, coriander, cumin, a little celery salt, and chili powder to your spice level. Mix the puree with the broth and distribute into your pumpkins.

Slow cook the pumpkins in the oven at 200 F for 5 hours. Drizzle olive oil and salt over the pumpkin seeds and spread them out in a baking pan. Cook the pumpkin seeds along with the pumpkin to garnish and snack on when the pumpkin is done!

Pro tip: Our pumpkin skins held up, but they become much flimsier. I would recommend cooking the pumpkins in a bowl or tray, just in case the skin breaks.