Italian Pumpkin Soup

By chris5863

Hearty soup for Thanksgiving or anytime when it is cold outside and you want a little warming.

Ingredients

• 2 Cans prepared pumpkin meat
• 4 C chicken stock (you will not use all 4 cups, just enough to loosen the pumpkin)
• 1 can white beans
• 1 C cooked brown rice
• Carrots chopped
• 1 t chopped fresh Rosemary
• 1 t chopped fresh sage
• Salt and Pepper to taste

Details

Servings 4
Preparation time 30mins
Cooking time 55mins

Preparation

Step 1

In a soup pot mix the pumpkin meat and stock to loosen. Add carrots and cook until the carrots soften. Using an immersion blender pure the carrots into the soup. Add the cooked rice and beans and heat through. Add the rosemary, sage, salt and pepper and adjust as needed. Serve as soon as the soup is heated through.