Appetizers / Soups / Salads

Pumpkin Soup with celery and rice is for Soup.

Pumpkin Soup with celery and rice takes 5 minutes to prepare.

Pumpkin Soup with celery and rice takes 10 minutes to cook.

Pumpkin Soup with celery and rice makes 4 servings.

The ingredients for Pumpkin Soup with celery and rice are:

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

Here is how you make Pumpkin Soup with celery and rice:

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: 4Recipe submitted by SparkPeople user JBRODSKY.

The nutritional information for Pumpkin Soup with celery and rice is:

• 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

The dietary needs meet for Pumpkin Soup with celery and rice is Vegetarian