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    You are in: Home / Recipes / Pumpkin and Rice Soup Recipe
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    Pumpkin and Rice Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Mercy's Note:

    This soup can be made with pumpkin or butternut squash.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on November 06, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin and Rice Soup

    Serving Size: 1 (387 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 205.4
     
    Calories from Fat 32
    15%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 510.7 mg
    21%
    Total Carbohydrate 36.6 g
    12%
    Dietary Fiber 1.2 g
    4%
    Sugars 2.7 g
    11%
    Protein 6.8 g
    13%

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