Recipe courtesy of Curtis Aikens
Pumpkin Soup
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 196
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 31
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 1218
- Total: 1 hr 45 min
- Prep: 20 min
- Cook: 1 hr 25 min
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