Pumpkin and Rice Soup
Ingredients
The soup
-
2
tablespoons
unsalted butter
-
1
medium
onion, chopped
-
1
large
shallot, chopped
-
½
unit
serrano chile, seeds and all, chopped
-
1 ½
pounds
pumpkin/squash flesh, seeded, peeled, and cut into ¾-inch chunks
-
1
teaspoon
fresh ginger juice, pressed from grated ginger
-
to taste
unit
fine grain sea salt
-
cooked
unit
brown rice, warm
-
to taste
unit
toasted pumpkin seeds
Toppings
-
to taste
unit
plain yogurt
-
to taste
unit
toasted pepitas
-
1/4
cup
unsalted butter (for lemon ginger rosemary butter)
-
1
sprig
rosemary
-
1
unit
lemon zest
-
1
teaspoon
grated ginger
Instructions
- Melt the butter in a large soup pot over medium-high heat.
- Add the onion, shallot, serrano chile, and salt, cooking until softened.
- Stir in the pumpkin and add 6 cups of water, bringing it to a simmer.
- Cook until the squash is tender, about 15 minutes.
- Remove from heat and puree the soup until smooth, then add ginger juice.
- Adjust the consistency with more water if desired, and season with salt to taste.
- Serve the soup over brown rice and top with pumpkin seeds, yogurt, and the lemon ginger rosemary butter.
Nutrition Facts (estimated)
Servings
6
Calories
72
Total fat
4g
Total carbohydrates
9g
Total protein
1g
Sodium
20mg
Cholesterol
10mg
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