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Pumpkin Soup 7 to 8 lb. pumpkin 4 tbsp. melted oleo Salt and pepper 1 c. minced leeks 1/2 c. minced carrots 1/2 c. minced celery 4 c. beef broth 1 c. peeled, chopped tomatoes 1/4 c. rice Bay leaf 1 c. sour cream 3 tbsp. chives Cut lid from pumpkin (keep stem intact for handle). Clean it out. Brush interior of pumpkin with butter. Sprinkle with salt and pepper. Bake pumpkin and lid in oven to table pan for 20 minutes at 400 degrees. Saute vegetables in 2 tablespoons oleo about 5 to 10 minutes. Add broth and heat to boiling. Add tomatoes. Place rice and bay leaf in pumpkin. Add broth/vegetable mixture. Cover and bake for 45 to 60 minutes until pumpkin is tender, but not soft. To serve, ladle out the soup, scraping out a portion of the pumpkin flesh with each serving. Garnish with sour cream and chives. Copyright 2002, All Rights Reserved. ACR International, LLC This recipe was posted with permission from One Million Recipes Please visit and see what all they have to offer! | Previous Features | Site MapContent copyright © 2008 by Deborah Adams. All rights reserved.
This content was written by Deborah Adams. If you wish to use this content in any manner, you need written permission. Contact Deborah Adams for details.
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