Creamy Pumpkin Alfredo Bread Bowls
Indulge in the cozy flavors of fall with these delightful bread bowls filled with a rich creamy pumpkin Alfredo sauce, perfect for family dinners or casual get-togethers.
Ingredients
For the Bread Bowls
- 4 small small round bread loaves (like sourdough or French bread) Choose thicker-walled bread to hold the sauce better.
For the Pumpkin Alfredo Sauce
- 1 cup pumpkin puree (canned or fresh)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ teaspoon nutmeg Adjust to taste; cloves or cinnamon can be added for extra flavor.
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Use a serrated knife to cut a circle on top of each bread loaf, gently hollowing out the center to create a bowl.
Making the Sauce
- In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (about 1-2 minutes).
- Pour in the heavy cream and pumpkin puree, stirring well to combine.
- Add the Parmesan cheese, nutmeg, salt, and pepper. Continue to cook for another 5-7 minutes, allowing the sauce to thicken.
Assembly and Baking
- Spoon the creamy pumpkin Alfredo sauce generously into each bread bowl.
- Place the filled bread bowls on a baking sheet and bake them in the preheated oven for about 10-15 minutes, or until the bread is lightly toasted and the sauce is bubbling.
Serving
- Remove the bread bowls from the oven, garnish with fresh parsley if desired, and enjoy!
Notes
For leftovers, store the sauce in an airtight container in the fridge for up to 3 days. Reheat sauce separately while toasting bread bowls for freshness.