Description
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
- Tiny Pumpkins
- Canola Oil
- Onion
- Celery
- All-purpose Flour
- Chicken Stock
- Apple Juice
- Pumpkin Puree
- Curry Powder
- Ground Cinnamon
- Salt
- Pepper
- Carnation Evaporated Milk
- Sour Cream
- Chives
Instructions
- 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
- Pure 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
- Slice a very small amount off the bottom of each pumpkin to stabilize them,
- Make ahead: soup can be pured, covered and refrigerated overnight
- To reheat, return to saucepan, heat and stir in hot evaporated milk