Pumpkin Soup In Pumpkin Bowls Recipe

Name: Pumpkin Soup In Pumpkin Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.", "Puree 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 pureed, covered and refrigerated overnight. To reheat, return to saucepan, heat and stir in hot evaporated milk."]

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Pumpkin Soup In Pumpkin Bowls falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Soup In Pumpkin Bowls

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