Pumpkin Soup

Total Time:
1 hr 45 min
Prep:
20 min
Cook:
1 hr 25 min

Yield:
6 servings

CATEGORIES
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

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

Bake for 20 minutes at 400 degrees.

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.

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

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.

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

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Sea Creature Soup with Slime Aioli

    Recipe courtesy of Emeril Lagasse