Creamy Pumpkin Soup in Pumpkin Bowls
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.
PET is a trademark of Eagle Family Foods Group, LLC, used by permission.
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