Servings: Serves 10
To make soup: In small stock pot over medium heat, melt butter. Add onion and apples; cook, stirring occasionally until softened, about 10 minutes. Stir in pumpkin, broth, 1 1/2 cups water, bay leaf, coriander, salt and red pepper flakes. Bring to a simmer; reduce heat to medium-low. Cook covered, stirring occasionally, until apples are soft, about 30 minutes.
Remove from heat; discard bay leaf. Using an immersion blender, puree soup in pot until smooth. Stir in cream and return to stove. Cook over medium heat until heated through, about 4 minutes.
To make pumpkin shells: While soup is cooking, preheat oven to 375°. Cut top third off pumpkins, making sure to keep matching tops and shells together. (If necessary, trim a thin layer off bottoms of pumpkins so they sit level.) Using a large spoon, scoop out seeds and strings; discard. Place pumpkin shells and tops on foil-lined baking sheet; brush all cut edges with oil. Bake until warmed, 6 to 8 minutes.
Ladle soup into pumpkin shells, if using (if not, serve in warm bowls). Garnish each serving with 1/2 tablespoon dollop of yogurt and a sprinkling of chestnuts and chives.
From the November 2007 issue of O, The Oprah Magazine
We Hear You!