Creamy Pumpkin Soup in Pumpkin Bowls

15m Prep Time
30m Cook Time
0 Yield
Preparation Directions


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.


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.


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.
*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.

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