Pumpkin Soup

Herman & Minnie Seegert 50th Anniversary

Cindy made pumpkin soup for dinner last night, and it was delicious.

Thinking of making pumpkin soup reminded Cindy of her childhood, watching her grandmother, Minnie Seegert, making pumpkin soup, so she decided to try to duplicate Minnie's recipe as closely as she could.

Recipe:  Pumpkin Soup--3 large servings

If pumpkin juice is not available, use an additional cup of chicken broth, reducing Chicken soup base to 1 1/2 tsp.

Ingredients:

1 small onion, chopped
1 Tbsp. butter
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1/4 cup rice, uncooked
1/2 cup finely shredded fresh pumpkin
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2 cups chicken broth
1 cup pumpkin juice (from drained pumpkin puree)
1 Tbsp. Chicken soup base
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1 cup pumpkin puree
1/2 tsp. ground coriander
1/4 tsp. ground nutmeg
1/4 tsp. white pepper
salt to taste
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1/4 cup whipping cream
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freshly grated nutmeg for soup garnish

Instructions:

1.  Sauté onion in butter until soft.

2.  Add rice and finely shredded pumpkin, stir until mixed.  Sauté briefly, approximately 30 seconds.

3.  Add chicken broth, pumpkin juice and chicken soup base.  Bring to a simmer and cook, uncovered, until rice is tender, approximately 15 minutes.

4.  Add pumpkin puree, coriander, nutmeg and white pepper.  Add salt to taste.

Heat until soup returns to a simmer.

5.  Add whipping cream, stirring to combine.  Taste and adjust seasonings.

6.  Serve, topped with a sprinkling of freshly grated nutmeg.