Pumpkin Soup

  • Active Time 10m
  • Total Time 25m
  • Rating ****

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 pounds 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


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 put flesh 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.

RecID 911

nutrition information per serving

154 calories; 8g total fat; 25mg cholesterol; 451mg sodium; 16g carbohydrates; 1g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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