- 6 small pumpkins
- 4 tablespoons CRISCO® Pure Canola Oil
- 3 cloves minced garlic
- 1 cup chopped onion
- 1/3 cup chopped celery
- 1 quart chicken or vegetable broth
- 1 (16 ounce) can unsweetened pumpkin
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 cup apple juice
- Salt and pepper to taste
- Sour cream (optional)
- Finely chopped chives (optional)
- Cut the tops off of the 6 small pumpkins and set the tops aside. Hollow out the pumpkins, taking care not to puncture the skin. Slice a very small amount off the bottom of each pumpkin, so they won't tip. If you do not want to serve the soup in pumpkins, skip this step; soup bowls are fine.
- Heat the CRISCO(R) Pure Canola Oil over medium heat in a large saucepan. Add the garlic, onion, and celery, and cook until tender. Add the broth, pumpkin, ginger, and nutmeg and bring to a boil. Lower the heat and simmer for about 20 minutes. Allow to cool. Season with salt and pepper to taste.
- In a food processor or blender, puree the soup until smooth. Return to the pot and add the apple juice and simmer for about 2-3 minutes. Place each pumpkin on a serving plate and fill about 3/4 to the top of each. Garnish with a dollop of sour cream and a sprinkling of chives. Place the tops on the pumpkins and enjoy!