Inspired by all of the recent Recipe Redux posted with fresh pumpkin, I made a quick and tasty soup.
I made this soup in less than fifteen minutes. It goes really well with some hearty whole wheat bread.
- 2 cups water
- 2 teaspoons Rapunzel Vegetable Bouillon
- 1 1/2 cup pumpkin (fresh or can)
- bring water to a boil and add vegetable bouillon to make a broth
- add pumpkin and stir
- cook on medium for 5-7 minutes