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Pumpkin Soup

Source: The Mexican Gourmet
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  25 Minutes
  Serves 6
Winter nights on the altiplano, or high plateau, can get quite chilly and are warmed by this simple, milk-based soup.
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
Pumpkin Soup Recipe at
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
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 6
Calories: 154
Fat. Total: 8g
Fiber: 1g
Carbohydrates, Total: 16g
Sodium: 451mg
% Cal. from Fat: 47%
Cholesterol: 25mg
Protein: 6g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Quiqui, MI Reviewed: 11/02/2006
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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