As soon as the weather starts getting cold, I am usually searching for pumpkin recipes. And vegetarian soup recipes too because both my grown children are vegetarians.
Well I recently came across this Pumpkin Wild Rice Soup in an old cookbook. Pumpkin and soup in one recipe and it can be made vegetarian! Perfect.
In a large saucepan, combine pumpkin and water; mix well. Stir in bouillon cubes, salt, cinnamon, nutmeg and pepper.
Heat until bouillon cubes dissolve. Add raisins and rice; simmer.
In skillet, melt butter. Saute mushrooms, celery and onion until crisp-tender. Stir vegetables into pumpkin mixture; simmer until hot and flavors have blended about, 15 minutes.
Add cream, gently warm up and ladle into bowls. This wild rice soup thickens as it stands. Makes 10-1 cup servings.
As pumpkin recipes go, this one is unique. A spicy, hearty vegetarian soup recipe with interesting flavor combinations. Try it and see what you think.
NOTE: I just made a batch of this soup and had some for lunch. I forgot how truly wonderful it is! It was a little bit too thick for me so I added some water but the flavor is outstanding.
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