Post by andieangel on Sept 22, 2005 15:01:03 GMT -5
Andie's Pumpkin Soup
3T butter
2t cumin
1/2t cinnamon
2/3C chopped leeks (just the white part - it is about 2 leeks)
2 1/2LB pie pumpkin - peel, seed and cut pumpkin into 1" to 1 1/2" cubes (don't need to be exact - just aim for around the same size so it cooks evenly)
6C chicken broth
3/4C tepid water
1/4C very dry white wine (not sweet - if you don't want to use wine, just use water)
1/4 - 1/2C uncooked white rice (your preference)
4C coarsely chopped green cabbage
1T dried basil
salt and pepper to taste
1. melt butter in stockpot and add cumin & cinnamon. cook for about 1 minute
2. add leeks and cook for about 2-3 min. Make sure that you coat the leeks with the butter mixture
3. add pumpkin, broth, water/wine. mix thoroughly. Bring to a boil, then add basil and reduce heat and simmer fro about 10-15 min.
4. add rice. mix thoroughly and simmer for 10 more min.
5. add cabbage and mix. simmer covered for 10 - 15 min until rice is cooked and pumpkin is tender. salt and pepper to taste.
6. after salt and pepper is added, let soup rest for 10 min. before serving.
NOTE - make sure that it is a pie pumpkin there is a big difference. also, I usually can't find them this small. I normally use 3LB. This is also one of those recipes that a good quality cinnamon pays off. If your cinnamon is older than 1 1/2 years, go buy a new one. The whole house will smell great too.
3T butter
2t cumin
1/2t cinnamon
2/3C chopped leeks (just the white part - it is about 2 leeks)
2 1/2LB pie pumpkin - peel, seed and cut pumpkin into 1" to 1 1/2" cubes (don't need to be exact - just aim for around the same size so it cooks evenly)
6C chicken broth
3/4C tepid water
1/4C very dry white wine (not sweet - if you don't want to use wine, just use water)
1/4 - 1/2C uncooked white rice (your preference)
4C coarsely chopped green cabbage
1T dried basil
salt and pepper to taste
1. melt butter in stockpot and add cumin & cinnamon. cook for about 1 minute
2. add leeks and cook for about 2-3 min. Make sure that you coat the leeks with the butter mixture
3. add pumpkin, broth, water/wine. mix thoroughly. Bring to a boil, then add basil and reduce heat and simmer fro about 10-15 min.
4. add rice. mix thoroughly and simmer for 10 more min.
5. add cabbage and mix. simmer covered for 10 - 15 min until rice is cooked and pumpkin is tender. salt and pepper to taste.
6. after salt and pepper is added, let soup rest for 10 min. before serving.
NOTE - make sure that it is a pie pumpkin there is a big difference. also, I usually can't find them this small. I normally use 3LB. This is also one of those recipes that a good quality cinnamon pays off. If your cinnamon is older than 1 1/2 years, go buy a new one. The whole house will smell great too.
After all the input I might have to sacrifice a pumpkin this fall and try the soup as written, with my cousin the chicken stock (he was never well liked by the family anyway).