Creamy Pumpkin Soup in Pumpkin Bowls

Prep Time 15 min
Cook Time 30 Min
Servings 6 to 8
Difficulty Moderate

Ingredients

  • 6 to 8 small pumpkins or 1 large
  • 2 tbsps. Crisco® Pure Canola Oil
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1/4 cup all-purpose flour
  • 2 (14.5 oz.) cans chicken broth
  • 1 cup apple juice
  • 1 (12 oz.) can PET® Evaporated Milk
  • 1 (15 oz.) can solid pack pumpkin
  • 1/2 tsp. curry powder
  • 1/4 tsp. ground cinnamon
  • Salt and pepper to taste
  • Sour cream
  • Finely chopped chives

Directions

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 4

    *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.

Serving size
(1 bowl of 6)

  • Calories 240
  • Calories from Fat130g
  • Total Fat 15g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 35mg
  • Sodium 700mg
  • Potassium 0mg
  • Total Carbohydrates 21g
  • Dietary Fiber 4g
  • Sugars 15g
  • Protein 7g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet