Pumpkin and Rice Soup
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 medium onion, chopped
- 2 clove garlic, minced
- 14.79 ml vegetable oil
- 946.36 ml chicken broth
- 538.64 g can pumpkin puree
- 236.59 ml finely grated fresh pumpkin or 236.59 ml butternut squash
- 2.46 ml ground coriander
- 1.23-2.46 ml red pepper flakes
- 1.23 ml ground nutmeg
- 709.77 ml hot cooked rice
directions
- Cook onion and garlic in oil in a large saucepan or Dutch oven over medium heat until onion is tender.
- Stir in broth, pumpkin, coriander, pepper flakes and nutmeg.
- Bring to a boil.
- Reduce heat, simmer uncovered 5 to 10 minutes.
- Top each serving with 1/2 cup rice.
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.