Friday, December 11, 2015

Pumpkin Soup in Pumpkin Bowls

From calendar I picked up while overseas
Preparation time: 15 minutes
Ready time: 45 minutes
Makes: 6-8 servings
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
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!]

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