Name: Pumpkin Soup in Pumpkin Bowls
Cook time: 30 min
Total time: 30 min
Yield: 6-8 serving(s)
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

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Recipe by Chef mariajane

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Pumpkin Soup in Pumpkin Bowls created by Babycat

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!

Ready In:: 30mins
Serves:
Units:

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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

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.
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.
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.
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,
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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RECIPE MADE WITH LOVE BY

@Chef mariajane

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@Chef mariajane

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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!"

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photo by Babycat

10/21/2009

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review by Babycat

10/20/2009

I really liked the idea of putting the soup in the mini pumpkins; however, the soup itself needed more flavor. I ended up adding some nutmeg, cinnamon, and pumpkin spice to give it more taste. Made for New Kids on the Block 2009.

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creation by Chef mariajane

9/29/2009

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!