Chip Chick
-Rosemary stem (as many as your pumpkins)
-Butter
-Parmesan cheese
-Vegetable broth
-Pine nuts
-Sage
First, we must create the “body” of our pumpkins.
That’s when you have to dice the russet potato into smaller chunks and boil them after the pieces get tender, strain them, and then smash them.
Put 1/2 cup of pumpkin puree onto the smashed potato to give it the right color, and then add in the flour until the whole mix forms a soft dough.
Next step, shape the pumpkin! Again, toothpicks are our best friends here to do the delicate work.
After the shaping, top your tiny pumpkins with the rosemary stems.
