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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 270.8
  • Total Fat: 3.0 g
  • Cholesterol: 12.2 mg
  • Sodium: 1,898.3 mg
  • Total Carbs: 50.0 g
  • Dietary Fiber: 4.5 g
  • Protein: 12.1 g

View full nutritional breakdown of Pumpkin Soup with celery and rice calories by ingredient
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Pumpkin Soup with celery and rice

Submitted by: JBRODSKY

Introduction

This is a good off-season use for canned pumpkin left over from making pumpkin pies. It's creamy and good served cold, perfect for the summer! This is a good off-season use for canned pumpkin left over from making pumpkin pies. It's creamy and good served cold, perfect for the summer!
Number of Servings: 4

Ingredients

    1 15oz can of pumpkin (=425g)
    4 cups milk
    4 stalks of celery
    2 cups of cooked rice
    3 tsp salt
    3 tsp black pepper

Directions

I make this when I have leftover rice, so the prep and cooking times assumes that you've got already-cooked rice ready to use.

Open the can of pumpkin, chop the celery stalks into 1/2 inch pieces, and take the rice out of the fridge.

Scald or heat the milk in a pot at least 4 quarts in size, add the pumpkin, and whisk until smooth. Add the celery and rice, then the salt and pepper to taste. You can leave it on the heat as long as want, although it needs to be continuously stirred so the milk doesn't burn. The pumpkin whisks in easier if the milk has warmed up first.

I eat one bowl of this with a slice of toast for a whole meal!

Number of Servings: 4

Recipe submitted by SparkPeople user JBRODSKY.






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