Saute in a medium to large pot, the butter and minced garlic.
When garlic starts to turn a light brown color and the heavy garlic smell starts to dissipate, add the mirepoix (celery, carrots, onions).
As soon as the vegetables become tender, add flour, little by little until a light roux forms, looking for a blonde-light brown color.
When color has been reached, remove pot from heat and add the chicken broth**. Mix thoroughly and return to heat.
Stir every few minutes to ensure there is no roux falling to the bottom and burning. When desired thickness has been reached puree the mixture using a immersion blender. If no immersion blender is present, you will need to have another pot on standby and run mixture through a food processor. Worst case scenario, you could probably use an actual blender.
When mixture is blended, add both cans of pie filling. Stir for approximately 2 minutes.
Add salt, pepper, and ginger. Lower heat to low-high.
Add half and half 20 minutes prior to serving. Half and half should be room temperature before adding to soup.
** Chicken broth may be replaced with vegetable broth to make dish vegetarian.**.
This step should be done while the soup is cooking.
Cut tops off of all of the pumpkins and clean out the insides. Scrape the walls.
Fill the pumpkins half way with water and place in a Pyrex baking tray, filled half way with water.
Add approximately 4 TBSP brown sugar to each pumpkin.
Add 1 TBSP molasses to each pumpkin.
Broil pumpkins in oven for about 10 minutes at 450°F.
Remove after 10 minutes. BE CAREFUL! Pyrex will actually explode if it comes in contact with any cold or warm sitting water.
Let cool slightly and empty the pumpkins.
When slightly cooled add pumpkin soup to the pumpkin bowls .