October Pumpkin recipes: Lunch is served!

Pumpkin Soup
This soup will have your family asking "more please"!

Ingredients:

3-4 Small Pumpkins pulp and seeds removed
2 Tbsp crisco pure canola oil
1 Cup chopped onions
1 Cup chopped celery
1/4 cup all purpose flour
2 (14.5 oz) can of chicken Broth
1 Cup Apple Juice
1 (12oz) evaporated milk
1 (15oz) can solid packed pumpkin
1/2 tsp Curry Powder
1/4 tsp ground cinnamon
salt and pepper to taste
Sour Cream
Finely chopped chives

Directions:
1. Heat oil in a 3 quart saucepan over Medium heat. Add onion and celery, then cook until tender, stirring constantly.
2. Blend in flour, cooking for one more minute.
3. Stir in broth and add apple juice, evaporated milk, pumpkin, and curry.
4. Puree soup in a food processor or blender until smooth.
5. Return to saucepan and season to taste with salt and pepper.
6. Bring to a boil and simmer for 20 minutes.
7. Fill each pumpkin 3/4 full with a dollup of sour cream and sprinkles of chives.

Tip:
Cut off the top of the pumpkin, removing all seeds from bottom of lid and from the inside of the skin, being careful not to puncture the skin.
Slice a very small sliver off the bottoms to stabilize them.