Pumpkin and Rice Soup

Total Time
Prep 30 mins
Cook 0 mins

This soup can be made with pumpkin or butternut squash.

Ingredients Nutrition


  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.


Most Helpful

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!

Aunt Cookie November 06, 2010

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