| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Soups |
6 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Pumpkin |
| 3 |
|
White onions |
| 1 |
|
Garlic clove |
| 2 |
|
Fresh sage leaves OR- a pinch of dried sage |
| 2 |
tb |
Olive oil |
| 10 |
c |
Boiling water |
|
|
Salt |
|
|
Black pepper |
| 1/3 |
c |
Long-grain rice rinsed and drained |
|
|
Fresh Parmesan shavings (if desired) |
INSTRUCTIONS
Choose small, sweet pumpkins for this soup. Peel pumpkin, and cut the
flesh into small cubes. Peel onions and chop coarsley. Place pumpkin and
onion in a soup pot with the garlic, sage, oil, and water. Season to taste
with salt and pepper, then let simmer on low heat for 45 minutes.
Transfer soup to blender or food processor (working in batches if
necessary) and puree. Return soup to pot and bring to a boil. Add rice at
this point; cook until rice is tender. Adjust seasoning and serve,
garnished with a few Parmesan shavings if desired.
Karen's note: I would try using Italian arborio rice in this soup, to make
the soup thicker and creamier.
Adapted by Karen Mintzias from a recipe in: "The Classic Mediterranean
Cookbook" by Sarah Woodward
Posted to MM-Recipes Digest by km@salata.com (Karen Mintzias) on 98
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