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.
Serving Size (1 bowl of 6), Calories 240 (Calories from Fat 130), Total Fat 15g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 35mg, Sodium 700mg, Total Carbohydrate 21g (Dietary Fiber 4g, Sugars 15g), Protein 7g; Percent Daily Value*: Vitamin A 220%, Vitamin C 8%, Calcium 20%, Iron 4%.
*Percent Daily Values are based on a 2,000 calorie diet.
We’re Pie People
If you like pie as much as we do, you’re gonna wanna check this out.