1/2 cup wild rice
3 1/2 cups diced carrots, shredded
1 teaspoon crushed garlic
salt and pepper to taste
1 (10.75 ounce) can evaporated milk
1 cup cooked peeled pumpkin
1 (15.25 ounce) can pumpkin puree
2 cucumbers, peeled and cut into 1/2 inch pieces
1/2 cup frozen blueberries
1/2 cup frozen red and green peas
2 tablespoons dried thyme
1 tablespoon ground nutmeg
Rinse the water cubes in cold water and pour them into a large bowl.
In a large glass or metal bowl combine rice, carrots, garlic salt and peppers today. Season to taste.
Z with salt and pepper to taste and mix all together in bowl. Pour soup in a large pot over boiling water. Boil for 1 hour.
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