Lil Pumpkins Soup for Two |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 2 |
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A great way to use up those cute lil pumpkins! Use small to medium sized pumpkins, that will yield you the 1/3 cup total of pumpkin meat and also leave a hearty amount of meat still attached to keep the pumpkins shape. A special thanks to Chef #114027.for helping with this recipe. :) Ingredients:
2 small fresh pumpkin, in-tact, top removed, seeded and 1/3 cup of meat scooped out and reserved |
2 tablespoons butter, melted |
1 dash salt, to taste |
1 dash black pepper, to taste |
1 small onion, diced |
1 small carrot, diced |
1 small celery rib, diced |
1 small tomato, diced |
2 cups vegetable broth |
1/4 cup cooked rice |
Directions:
1. Preheat oven to 375°F Coat the inside of the pumpkins with half the melted butter, then sprinkle the inside with salt and pepper. Place on a cookie sheet and bake for 20 minutes.
2. Saute mixed vegetables in remaining butter for about 5 minutes. Add the broth and cooked rice and bring to a boil. Remove from heat and pour soup into the pumpkins.
3. Return the filled pumpkins to the oven with the lid on top and bake about 1 hour or until the pumpkin is tender, but not too soft.
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