Tuesday, October 12, 2010

Great Recipe in the Garden

My friend, Cindy, from the SL Airport Hilton sent me this great recipe and I wanted to share.
Fresh Pumpkin Soup
Ingredients:

4 cups cubed peeled fresh pumpkin
1 Onion, chopped
1 Carrot, chopped
1 Stalk celery, chopped
2 cans (10 ½ oz. each) condensed chicken broth
2 soup cans water (3 ½ cups)
½ cup instant white rice, uncooked
Dash Ground Nutmeg
1 soup can milk (1 cup)

Directions:

Bring first 6 ingredients to a boil in a large saucepan on med-high heat; cover. Simmer on low heat 20 min/ or until pumpkin is tender.
Stir in rice and nutmeg. Return to boil. Remove from heat.
Let stand, covered 10 min.
Add pumpkin mixture, in batches to food processor. Use pulsing action to process until well blended. Return to saucepan, stir in milk. Cook on low heat 10 min. or until heated through, stirring occasionally.

Prep time: 20 min
Total time: 1 hr. 15 min.
Makes 8 Servings

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