Pumpkin and Rice Soup

Mercy's Note:

This soup can be made with pumpkin or butternut squash.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 4 cups chicken broth
• 1 (19 ounce) can pumpkin puree
• 1 cup finely grated fresh pumpkin or 1 cup butternut squash
• 1/2 teaspoon ground coriander
• 1/4-1/2 teaspoon red pepper flakes
• 1/4 teaspoon ground nutmeg
• 3 cups hot cooked rice

Directions:

1. Cook onion and garlic in oil in a large saucepan or Dutch oven over medium heat until onion is tender.
2. Stir in broth, pumpkin, coriander, pepper flakes and nutmeg.
3. Bring to a boil.
4. Reduce heat, simmer uncovered 5 to 10 minutes.
5. Top each serving with 1/2 cup rice.

Reviews

[Aunt Cookie]

This was a really nice, simple recipe. I used butternut squash instead of pumpkin and used 5-spice powder instead of the coriander, otherwise I followed this as written. I also appreciate how quick this was to make. I used brown rice, by the way, and liked it a lot that way. Thanks for posting!