Best 6 Pumpkin And Rice Soup Recipes

PUMPKIN AND RICE SOUP

Steps:

• In a large soup pot, melt the butter over medium-high heat. Add the onion, shallot, and serrano and a couple big pinches of salt. Cook until softened, about 5 minutes, then add the pumpkin and 6 cups of water (or less if you like a thicker soup), I make this one on the slightly thin side.
• Bring just to a simmer and cook until squash is completely tender throughout, about 15 minutes. Note that the time it takes will differ between different squash/pumpkin varietals. Remove from heat and puree with a hand blender until smooth, and add the ginger juice. If you like an even thinner soup, add a bit more water at this point, then stir in more salt to taste, about 2 teaspoons.
• Serve over a big scoop of brown rice with lots of toasted pumpkin seeds (or pepitas), a dollop of yogurt, a drizzle of lemon ginger rosemary butter (and pulp).

PUMPKIN AND RICE SOUP

Steps:

• 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.

RICE SOUP WITH PUMPKIN

Steps:

• Combine all ingredients in a 3- to 4-quart heavy pot and bring to a boil, stirring occasionally. Simmer, covered, stirring occasionally, until thickened and creamy, about 1 1/2 hours.

PUMPKIN AND RICE SOUP

Steps:

• Cook the rice according to package directions; fluff and set aside.
• Meanwhile, pulse the tomato paste, vinegar, raisins, curry powder, red pepper flakes, 1 teaspoon salt, 1/4 cup of the peanuts and 2 tablespoons water in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
• Heat the oil in a medium saucepan over medium-high heat. Add the paste and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. (Add a tablespoons or two of water if the paste sticks to the bottom of the pan at all.) Add the chicken broth, pumpkin puree and 2 cups water and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has thickened slightly, 30 to 40 minutes. Stir in about three-quarters of the cooked rice and adjust the seasoning with salt.
• Serve the soup topped equally with the remaining rice and 1/4 cup peanuts. Sprinkle with red pepper flakes and the chives.

PUMPKIN SOUP WITH WILD RICE AND APPLES

Steps:

• Preheat oven to 350 degrees. Place almond slivers on a rimmed baking sheet; toast until golden brown, shaking the pan halfway through, about 10 minutes. Transfer to a board and chop; set aside.
• Heat 2 tablespoons butter in a large saucepan over medium-low heat. Add onion; cook, stirring occasionally, until soft, about 10 minutes. Add leek; cook, stirring occasionally, until soft, about 5 minutes more. Add pumpkin, turnip, carrots, parsnip, 2 teaspoons salt, and pepper; cook, stirring, until the vegetables are well mixed and coated with butter.
• Add 3 1/2 cups stock and thyme; bring to a boil over medium heat. Return heat to medium-low; gently simmer until vegetables are very tender, about 30 minutes.
• Fill a saucepan with cold water. Add 1/2 teaspoon salt and rice. Bring to a boil over high heat; reduce heat. Simmer until rice is tender, about 45 minutes, or according to package instructions. Drain; set aside.
• Remove soup from heat; let cool slightly. Use an immersion blender or puree in a food processor or blender (fill blender only halfway -- hot liquids expand). Working in batches, add stock to thin if necessary. Reheat soup over medium-low heat.
• Heat remaining tablespoon butter in a saute pan over medium heat. Add apple; cook until brown and soft, about 3 minutes. Add scallions, remaining salt, and cayenne; cook until scallions soften, about 1 minute. Add rice and reserved nuts; cook until heated through, 1 to 2 minutes more.
• Ladle soup into pumpkin bowls, and garnish with wild-rice mixture. Serve.

PUMPKIN WILD RICE SOUP

Steps:

• Sauté the onion in the butter in a large saucepan for 5 minutes; stir in the broth and pumpkin, heat, stirring occasionally, over low heat for 10-15 minutes.
• Stir in the wild rice and pepper; continue to heat for another 10 minutes.
• Stir in the cream and heat through; do not boil.
• Garnish with chives or parsley and serve.