Fresh Pumpkin Soup

Name: Fresh Pumpkin Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 carrot, chopped; 1 stalk celery, chopped; 567 grams cans each) condensed chicken broth; 1 dash ground nutmeg; 118 milliliters instant white rice, uncooked; 237 milliliters soup can milk; 1 onion, chopped; 946 milliliters cubed peeled fresh pumpkin; 710 milliliters soup cans water

Need a gluten free and vegetarian soup? Fresh Pumpkin Soup could be a spectacular recipe to try. One serving contains 68 calories, 3g of protein, and 1g of fat. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. It is perfect for Autumn. If you have carrot, pumpkin, condensed chicken broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Bring first 6 ingredients to boil in large saucepan on medium-high heat; cover. Simmer on low heat 20 min. or until pumpkin is tender.

Ingredients you will need

Pumpkin

Equipment you will use

Sauce Pan

Stir in rice and nutmeg. Return to boil.

Ingredients you will need

Nutmeg

Rice

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.

Ingredients you will need

Pumpkin

Milk