A small pumpkin had fallen off the vine in my garden. I didn’t want to waste it, so I came up with this soup. It turned out quite delicious. You will need these ingredients:
- 1 small sugar pumpkin, peeled, seeded, and chopped
- 1 small zucchini, chopped
- 1 onion, chopped
- 1 tablespoon parsley
- 1 teaspoon pepper
- 1 10 oz. pkg. frozen cauliflower with cheese sauce
- leftover baked salmon
- 3 cups water
- 1 1/2 tablespoons chicken base, (Better than Bouillon brand)
- 1 15.5 oz. can cannellini beans
- 2 carrots, chopped into small pieces
In a large saucepan, add water and chicken base. Stir. Add parsley, beans, and pepper. Chop up the onion, zucchini, carrots, and pumpkin into small chunks. Add to the saucepan. Meanwhile, microwave cauliflower until no longer frozen according to pkg. directions. Add to the soup. Break up the salmon into small bites, then add it to the rest of the concoction. Cook until it boils then turn the soup down to simmer. Cook about half an hour. Serve.
clawingmywayin 