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pumpkins canola oil onion celery flour chicken stock apple juice pumpkin puree curry powder ground cinnamon salt pepper Carnation sour cream chives
Viewed: 46 - Published at: 9 years agoIngredients
- 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
Method
- 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.
