Pumpkin And Rice Soup
This cozy pumpkin soup recipe is a delightful blend of savory flavors and creamy textures. Each spoonful is a comforting embrace of tender pumpkin chunks, aromatic spices, and a touch of heat from serrano chile. Finished with a dollop of creamy yogurt, crunchy toasted pepitas, and a drizzle of fragrant lemon ginger rosemary butter, this soup is a nourishing and delicious meal perfect for chilly evenings.
— Constant Cookbook
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 large shallot, chopped
- 1/2 serrano chile, seeds and all, chopped
- fine grain sea salt
- 1 1/2 pounds pumpkin/squash flesh, seeded, peeled, and cut into 3/4-inch chunks
- 1 teaspoon fresh ginger juice, pressed from grated ginger
- cooked brown rice, warm
- other toppings: plain yogurt, toasted pepitas, lemon ginger rosemary butter* (and pulp)
Instructions
- In a large soup pot, melt the butter over medium-high heat. Add the onion, shallot, and serrano and a couple big pinches of salt. Cook until softened, about 5 minutes, then add the pumpkin and 6 cups of water (or less if you like a thicker soup), I make this one on the slightly thin side.
- Bring just to a simmer and cook until squash is completely tender throughout, about 15 minutes. Note that the time it takes will differ between different squash/pumpkin varietals. Remove from heat and puree with a hand blender until smooth, and add the ginger juice. If you like an even thinner soup, add a bit more water at this point, then stir in more salt to taste, about 2 teaspoons.
- Serve over a big scoop of brown rice with lots of toasted pumpkin seeds (or pepitas), a dollop of yogurt, a drizzle of lemon ginger rosemary butter (and pulp).
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4-6.
Nutrition
- Calories: 72 kcal
- Carbohydrate Content: 9 g
- Protein Content: 1 g
- Fat Content: 4 g
- Cholesterol Content: 10 mg
- Serving Size: 1 serving
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