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
finely chopped chives
Heat oil in a 3-quart (3 L) saucepan 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, Ground Saigon Cinnamon and salt. Bring to a boil, stirring. Reduce heat and simmer for 15 minutes, stirring occasionally.
Purée 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.