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Spicy Pumpkin Soup Recipe
1 16-oz can pumpkin
1 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/4 tsp ground red pepper
4 cups vegetable broth
2 medium tomatoes, peeled and chopped, or one 8-oz can diced tomatoes
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1. Put pumpkin, celery, carrot, onion, salt, oregano, rosemary, and red pepper into crockery pot. Gradually stir in vegetable broth. v
2. Cover, cook on low heat for 6-8 hours or high for 3-4 hours. Stir in chopped tomatoes or UNDRAINED canned tomatoes, then ladle into bowls.
NOTE: I can't recall ever measuring the celery, carrot, and onion when I make this! I just load it up with those veggies.
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