Maybe you have a few pumpkins still hanging around in your food cellar. If so I have the perfect recipe for you to try. This fresh pumpkin soup is a fairly simple and quick soup that will bring out the fall flavors of your pantry. For this recipe you’ll need:
- 4 cups of peeled, cubed, fresh pumpkin
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 30 oz of chicken broth
- 3-1/2 cups of water
- 1/2 cup Minute white rice, uncooked
- 1-3/4 cups milk
- Dash of nutmeg
Note: This site uses Recipe Card to make saving recipes easier for you. However, it does require you to sign up for a Recipe Card profile where you can save recipes from any site that uses Recipe Card and access them from your account. To save the recipe without using Recipe Card you can either copy/paste the recipe into a Word (or similar) document (not to be used for monetary purposes without express written permission from Lone Star Farmstead) or you can take a screen shot to make access easier.
- 4 cups peeled, cubed, fresh pumpkin
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 30 oz of chicken broth
- 3-1/2 cups water
- 1/2 cup Minute white rice, uncooked
- 1-3/4 cups milk
- Dash of nutmeg
- Mix the pumpkin, onion, carrot, and celery in a large saucepan. Add the chicken broth and water. Bring to boil on medium-high heat. Reduce heat to low; cover and simmer 20 minutes until the pumpkin is tender.
- Add the rice and nutmeg. Return to boil. Remove from heat. Let stand 10 minutes.
- Puree pumpkin mixture in batches in blender or food processor until it is all pureed well. Return to the saucepan. Add milk and cook on low heat until heated through. Serve and enjoy!
Based on 1 Review(s)
