0.0 – 0 reviews • Carrot Recipes
| Total: |
1 hr 45 min |
| Prep: |
20 min |
| Cook: |
1 hr 25 min |
| Yield: |
6 servings |
| Total: |
1 hr 45 min |
| Prep: |
20 min |
| Cook: |
1 hr 25 min |
| Yield: |
6 servings |
Ingredients
- 1 pumpkin, top removed and inside scooped out
- 1/2 pound sugar pumpkin, cubed
- 4 tablespoons margarine, melted
- Salt and pepper
- 1 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 4 cups vegetable broth
- 1 cup tomatoes, diced
- 1/4 cup rice
Instructions
- Coat the inside of the pumpkin with half the melted margarine, then sprinkle the inside with salt and pepper.
- Bake for 20 minutes at 400 degrees.
- In a saucepan, saute mixed vegetables in remaining margarine for about 5 minutes. Add broth and bring to a boil. Pour broth, vegetables and rice into the pumpkin. 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.
- Place the whole pumpkin on the table and ladle soup into bowls.
- 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.
- Tip: Bake your favorite pie in a pumpkin! Scoop out a pumpkin, use your favorite pie crust, your favorite filling, and bake as recommended in your favorite recipe, until crust is brown and filling is set
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
196 |
| Total Fat |
8 g |
| Saturated Fat |
2 g |
| Carbohydrates |
31 g |
| Dietary Fiber |
3 g |
| Sugar |
10 g |
| Protein |
4 g |
| Cholesterol |
0 mg |
| Sodium |
1218 mg |
| Serving Size |
1 of 6 servings |
| Calories |
196 |
| Total Fat |
8 g |
| Saturated Fat |
2 g |
| Carbohydrates |
31 g |
| Dietary Fiber |
3 g |
| Sugar |
10 g |
| Protein |
4 g |
| Cholesterol |
0 mg |
| Sodium |
1218 mg |
