Pumpkin Soup in Pumpkin Bowls

15 min
30 min
6 to 8 servings

INGREDIENTS:

• 6 to 8 small pumpkins or 1 large, pulp and seeds removed*
• 2 tablespoons Crisco® Pure Canola Oil
• 1 cup chopped onions
• 1 cup chopped celery
• 1/4 cup Pillsbury BEST® All Purpose Flour
• 2 (14.5 oz.) cans chicken broth
• 1 cup apple juice
• 1 (12 oz.) canPET® Evaporated Milk
• 1 (15 oz.) can solid pack pumpkin
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• Sour cream
• Finely chopped chives

PREPARATION DIRECTIONS:

1. 1.
   HEAT oil in a 3-quart saucepan over medium heat. Add onion and celery, cooking and stirring until tender. Blend in flour, cooking 1 minute more. Stir in broth. Add apple juice, evaporated milk, pumpkin, curry powder, cinnamon and salt.


2. 2.
   PUREE soup in a food processor or blender until smooth. Return to saucepan. Season to taste with salt and pepper. Bring to a boil. Simmer 20 minutes.


3. 3.
   FILL each either the small or large pumpkin 3/4 full, garnish with a dollop of sour cream and a sprinkling of chives. Cover with lids, if desired.


4. TIP
   *CUT off the tops of pumpkins, removing all seeds from bottom of "lid" and from the inside, taking care not to puncture the skin. Slice a very small amount off the bottom of each pumpkin to stabilize them.