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Saute onion and garlic in olive oil.  Mix all ingredients, fold into pan and cook on medium heat for approximately 15 minutes.  Puree with a hand blender or food processor, then cook for an additional 15 minutes on low heat.  Serve in pumpkins.

Prepare pumpkins by, carefully, cutting the top from each pumpkin.  Scoop insides from pumpkin.

* Garlic and onion may be omitted if you have a really “picky” eater.

For more Thanksgiving and Fall recipes.


  • 1 Mini pumpkin per person
  • 1 15 oz. Can pumpkin
  • 1 ½ Cup chicken broth
  • ½ Cup whipping cream
  • 1/8 Cup apple juice
  • ¼ Cup finely-diced white onion
  • 1 Garlic clove, finely-diced
  • 1 Tsp. olive oil
  • 1 Finely-diced apple
  • ½ Tsp. cinnamon
  • Dash of salt
  • 2 Tbsp. Maple syrup