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By: Steve B.
| Description: | ||
| Time: | 25 min (15 min to prepare, 10 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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16 ounces canned pumpkin 1 cup chopped celery 0.5 cup chopped carrots 0.5 cup chopped onion 0.5 teaspoon salt 0.5 teaspoon dried oregano -- crushed 0.5 teaspoon dried rosemary -- crushed 0.25 teaspoon Ground red pepper 4 cups vegetable broth 2 each medium tomatoes -- peeled and chopped |
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| Directions: | ||
| 1. In a 3 1/2 or 4-quart crockpot, place pumpkin, celery, carrot, onion, salt, oregano, rosemary, and ground red pepper. Gradually stir in vegetable broth. 2. Cover; cook on low-heat setting for 6 to 8 hours or on high setting for 3 to 4 hours. Stir in chopped tomatoes. Ladle into bowls. Garnish with pumpkin seeds, if desired. |
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| Notes: | ||
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