Pumpkin Soup

1. 1

   Coat the inside of the pumpkin with half the melted margarine, then sprinkle the inside with salt and pepper.

2. 2

   Bake for 20 minutes at 400 degrees.

3. 3

   In a saucepan, saute mixed vegetables in remaining margarine for about 5 minutes.

4. 4

   Add broth and bring to a boil.

5. 5

   Pour broth, vegetables and rice into the pumpkin.

6. 6

   Return filled pumpkin to the oven with the lid on top and bake about 1 hour or until the pumpkin is tender, but not too soft.

7. 7

   Place the whole pumpkin on the table and ladle soup into bowls.

8. 8

   Tip: Spiced Pumpkin Seeds Toss dried pumpkin seeds melted butter, add 1/4 teaspoon cayenne, 1/2 teaspoon cumin, 1/2 teaspoon salt, add nuts, spread back on sheet and toast in 350 oven for 5-8 minutes, until toasted and fragrant.

* Per serving · 4 servings · Values may vary.

No additional tips available.