Monday, October 31, 2011

Divine Pumpkin Soup

This is a Halloween Night tradition. L.O.V.E. this soup. I could eat my weight in this soup. It is Divine.


Divine Pumpkin Soup
Time: 30 minutes
Yield: 4-8 Servings (I mean how big of bowls are you serving?)

Recipe adapted from Stacey Brown (thanks friend)

1 1/3 C. Cooked Wild Rice
1 C Chopped Onion
2 Tbl. Butter
4 C Chicken Broth
1 (16oz) Can of Pumpkin (see note)
1/8 tsp White Pepper
1 C Heavy Cream
Snipped Fresh Chives or Parsley

I cook two boxes of Rice a Roni Wild Rice before hand.

Saute the onion in butter in a large saucepan for 5 minutes. Stir in the broth and the pumpkin. Heat, stirring occasionally, over low heat for 10-15 minutes. Stir in the cream and rice. Heat thoroughly; do not boil. Garnish with chives or parsley and serve immediately.

NOTE: Two cups of buttercup or butternut squash can be substituted for the pumpkin

1 comment :

  1. I am making this soup tomorrow night! We're extending the holiday since we still haven't carved our pumpkins.