I made the best ever pumpkin soup the other night. I have been cooking this soup for a few years. I thought I would share it with anyone reading. I know that I love great recipes. I hope you try it. It is fantastic!!!! I made a big pot and served four people. Everyone had seconds. I had a small container left over. Three years ago I shared this recipe with a friend. Her husband is a fireman. He loved the soup so much that he cooked it for the other fireman. This soup is delicious!!!!!!
1 baking or pie pumpkin peeled and cut into 1 inch chunks 1 large can of chicken broth 1 medium onion diced 1 c rice 1 t. cinnamon 1/4 c brown sugar 1 stick butter 1/2 c heavy cream
Place pumpkin into large pot. cover with chicken broth and bring to a boil. once boiling, reduce heat and simmer until pumpkin is soft and tender. in a skillet, saute onion in butter until golden brown and soft. add butter and onion to pumpkin. once pumpkin is soft, you can break up chunks with a spoon or remove it from the broth and pass it through a Foley mill. return pumpkin to the broth and stir in the rice. at this point, if the soup is too thick, add water until the soup is a little watery. this step is necessary because the rice will absorb a lot of the moisture and could burn very easily. continue to monitor the soup consistently. add water as necessary to maintain a heavy cream consistency. once rice is soft, add heavy cream, brown sugar and cinnamon to taste. serve hot with some crusty bread!
I substituted brown and wild rice bcause I didn't have any white rice left. Next time I make it I will roast the pumpkin in the oven instead of boiling it. When you roast something it brings out the natural sweetness. It was just as yummy.This is a perfect Thanksgiving addition. I'm sure everyone who likes pumpkin will find it unique and decadante!!