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Pumpkin Soup

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Source: The Mexican Gourmet

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Ratings: 1

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Active Time:  10 Minutes
Total Time:  25 Minutes
Yield:  Serves 6

Winter nights on the altiplano, or high plateau, can get quite chilly and are warmed by this simple, milk-based soup.

RECIPE INGREDIENTS

1 1/2 lb pumpkin, seeded and cut into large cubes

1 teaspoon salt, or to taste

3 cups milk

3 tablespoons butter

1 tablespoon grated onion

1/4 cup cooked white rice

Freshly ground black pepper

DIRECTIONS

Place the pumpkin in a large saucepan with water to cover. Add the salt, and cook until tender. Drain, discarding the water. Scrape the flesh off the skin and place in a blender, Add the milk and puree.

Melt the butter in the same saucepan and saute the onion over medium heat until translucent. Add the pumpkin mixture and the rice.

Season with plenty of pepper and cook over low heat for 15 minutes, stirring occasionally. Serve.

The soup can be prepared up to 2 hours in advance and reheated just before serving.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 6

Calories:

154

Fat. Total:

Fiber:

Carbohydrates, Total:

16g

Sodium:

451mg

% Cal. from Fat:

47%

Cholesterol:

25mg

Protein:

Spotlight Recipe Review

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Rating:

by: Quiqui, MI

Reviewed: 11/02/2006

See all of Quiqui's reviews »

I will be making this every fall, very smooth, easy and very good.

Everyone should give this a try, pumpkins aren't just for pies.

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24 people gave this Cheers. Click here to Cheer this review.

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