Pumpkin Soup in Pumpkin Bowls Recipe

Pumpkin Soup in Pumpkin Bowls

• 6 to 8 small pumpkins or 1 large, pulp and seeds removed
• 2 Tbsp. (30 mL) Crisco^® Pure Canola Oil or Crisco^® Pure Vegetable Oil
• 1 C. (250 mL) chopped onions
• 1 C. (250 mL) chopped celery
• ¹/₄ C. (50 mL) all-purpose flour
• 3 ¹/₂ C. (875 mL) chicken or vegetable stock
• 1 C. (250 mL) apple juice
• 1 14-oz (398 mL) can pumpkin purée
• ¹/₂ tsp. (2 mL) curry powder
• ¹/₄ tsp. (1 mL) ground Saigon cinnamon
• ¹/₂ tsp. (2 mL) salt
• 1 ¹/₂ C. (375 mL) regular or 2% evaporated milk
• sour cream
• finely chopped chives