Pumpkin Soup in Pumpkin Bowls

PUMPKIN SOUP IN PUMPKIN BOWLS

From calendar I picked up while overseas

Preparation time: 15 minutes

Ready time: 45 minutes

Makes: 6-8 servings

Ingredients:

6-8 small pumpkins or 1 large, pulp and seeds removed

2 tbsp. Crisco Pure Canola Oil

1 cup chopped onions

1 cup chopped celery

1/4 cup Pillsbury BEST All Purpose Flour

2 (14.5 oz.) cans chicken broth

1 cup apple juice

1 (12 oz.) can PET Evaporated Milk

1 (15 oz.) can solid pack pumpkin

1/2 tsp. curry powder

1/4 tsp. ground cinnamon

salt and pepper to taste

sour cream

finely chopped chives

Directions:

1. HEAT oil in a 3-quart saucepan over medium heat. Add onions 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.

2. 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.

3. FILL each either small or large pumpkin 3/4 full, garnish with a dollop of sour cream and a sprinkle of chives. Cover with lids, if desired.

Tip: CUT off the tops of pumpkins, removing all the seeds from bottom 1/2 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. [save seeds and roast them!]