Pumpkin Soup in Pumpkin Bowls |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This creamy soup is a nice change to traditional fall soups, Apple juice adds a bit of sweetness while curry powder and cinnamon enhance the flavor of pumpkin. Serving soup in hollowed-out pumpkins makes it even more delicious and fun for your family! Ingredients:
8 tiny pumpkins, pulp and seeds removed (to use for bowls or 1 large pumpkin) |
2 tablespoons crisco canola oil or 2 tablespoons vegetable oil |
1 cup chopped onion |
1 cup chopped celery |
1/4 cup all-purpose flour |
3 1/2 cups chicken stock or 3 1/2 cups vegetable stock |
1 cup apple juice |
1 (14 ounce) can pumpkin puree |
1/2 teaspoon curry powder |
1/4 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups carnation evaporated milk (regular or 2%) |
sour cream |
finely chopped chives |
Directions:
1. Heat oil in a 3-quart sacepan 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, pumpkin, curry powder, cinnamon and salt. Bring to a boil, stirring. Reduce heat and simmer 15 minutes, stirring occasionally.
2. Purée in batches in food processor or blender. Return to saucepan. Stir in hot evaporated milk and heat through without boiling. Season to taste with salt and pepper.
3. Fill either the small pumpkins or the large pumpkin 3/4 full, Garnish with a dollop of sour cream and a sprinkling of chives. Cover with lids, if desired.
4. TIPS: 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,
5. MAKE AHEAD: Soup can be puréed, covered and refrigerated overnight. To reheat, return to saucepan, heat and stir in hot evaporated milk.
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