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RECIPE 9
Golden Pumpkin Soup
GRANNY SAYS: Here is
another golden Hallowe'en soup. (This is a good way to use up old jack'o'lanterns, but I'll admit I generally use
canned pumpkin.)
| 2 cups cooked pumpkin |
1 red bell pepper |
| 2-1/2 cups chicken broth |
1 medium onion |
| 1/2 cup chopped green onions |
2 tsp. olive oil |
| Cayenne pepper |
2 tbsp. honey |
| Salt and pepper to taste |
1 cup cooked rice |
- Cut the pumpkin into large pieces and bake, face down, in
350-degree oven until tender (15-20 minutes).
- When pumpkin is cool, scrape out pulp and combine with chicken
broth in a blender.
- Sauté onions in olive oil until clear, add to broth and
simmer until hot.
- Add salt and pepper as needed.
- Add rice.
- Serve hot, garnished with bell pepper rings, chopped green onions
and a dash of cayenne pepper.
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