My comprehensive exams are coming up and I'm stressing it a little. I know that all I have to do is pass them, but my pathological drive to always go the extra distance is pushing me to want to get the best scores possible. Although I know that it really doesn't matter what score you get, a passing mark is a passing mark, I just can't help myself. On top of comps I have a chapter I'm writing for a book on Civic Engagement that is due (in rough form at least) by Monday. It'll be bloodshot eyes and sore wrists from typing by the end of this weekend for sure!
With the lack of free time, I've been keeping it simple in the kitchen. The following recipe can be made with fresh pumpkin if you like, but for sake of cost and convenience, I went with canned pumpkin. Also, although I didn't add any, feel free to add crumbled bacon or diced ham to this soup to give it a little tasty protein kick:) Regardless of how you alter this soup, it's sure to warm your insides with a sense of comfort, and put a smile on your face.
Serves 2
Ingredients
- 1 - 24-28 oz. canned pumpkin (I used pureed)
- 1 1/2 - cups GF chicken or vegetable stock
- 1 1/2 - cups low-fat milk
- 1 1/2 - tsp sugar
- 1/2 - tsp ground cinnamon (to serve)
- 1/2 - 1 cup cooked rice
- Salt & Fresh Ground Pepper
Directions
- Add all the ingredients, except the rice and cinnamon, in a soup pan and heat till boiling (stirring occasionally).
- Reduce heat to low. Stir in most of the rice (leave a little to sprinkle on top of soup) and cook for another 5 minutes. This is the point where you'd add bacon or diced ham if you prefer.
- Adjust the S&P to taste before ladling into serving bowls. Top off with a sprinkle of rice and cinnamon.
- That's it! Like I said, simple and fast! Enjoy!
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