Hello everyone! Today's recipe is Pumpkin Soup. This is a little different from most of the pumpkin soup recipes I have seen on the Internet or in cook books. Well, I hope you enjoy this.
3 Cups Canned pumpkin, Not Pie Filling Or use Fresh Mashed
2 Cups chicken broth
1/8 Tsp. Black pepper, To Taste
1/8 Tsp. Salt, To Taste
1 Tsp. Sage, Dried And Crushed
½ Cup Parmesan Cheese, Grated
1 Cup Rice, Uncooked
Pour pumpkin in pot and add chicken broth, salt, pepper, sage, and rice. Cook for 15 to 20 minutes or till rice is tender, stirring occasionally. Add cheese and Serve with hot French
Per Serving: 128 Cal (25% from Fat, 24% from Protein, 51% from Carb); 8 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 17 g Carb; 2 g Fiber; 2 g Sugar; 146 mg Calcium; 2 mg Iron; 867 mg Sodium; 9 mg Cholesterol.