Pumpkin soup

2012-09-03
  • Yield : 6 servings
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m
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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

Method

Step 1

Coat the inside of the pumpkin with half the melted margarine, then sprinkle the inside with salt and pepper.

Step 2

Bake for 20 minutes at 400 degrees.

Step 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.

Step 4

Place the whole pumpkin on the table and ladle soup into bowls.

Step 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.

Step 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

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