Pumpkin Soup (Curtis Aikens2) |
|
 |
Prep Time: 20 Minutes Cook Time: 85 Minutes |
Ready In: 105 Minutes Servings: 6 |
|
Ingredients:
1 pumpkin, top removed and inside scooped out |
1/2 pound sugar pumpkin, cubed |
4 tablespoons margarine, melted |
salt and pepper |
1 cup chopped onion |
1/2 cup chopped carrots |
1/2 cup chopped celery |
4 cups vegetable broth |
1 cup tomatoes, diced |
1/4 cup rice |
Directions:
1. Coat the inside of the pumpkin with half the melted margarine, then sprinkle the inside with salt and pepper.
2. Bake for 20 minutes at 400 degrees.
3. In a saucepan, saute mixed vegetables in remaining margarine for about 5 minutes. Add broth and bring to a boil. Pour broth, vegetables and rice into the pumpkin. Return filled pumpkin to the oven with the lid on top and bake about 1 hour or until the pumpkin is tender, but not too soft.
4. Place the whole pumpkin on the table and ladle soup into bowls.
5. Tip: Spiced Pumpkin Seeds Toss dried pumpkin seeds melted butter, add 1/4 teaspoon cayenne, 1/2 teaspoon cumin, 1/2 teaspoon salt , add nuts, spread back on sheet and toast in 350 oven for 5-8 minutes, until toasted and fragrant.
6. Tip: Bake your favorite pie in a pumpkin! Scoop out a pumpkin, use your favorite pie crust, your favorite filling, and bake as recommended in your favorite recipe, until crust is brown and filling is set
|
|