This recipe isn't just about making soup; it's about creating a comforting, nourishing experience—especially perfect for those chilly autumn evenings. The sweetness of roasted pumpkin is wonderfully balanced by the nutty, wholesome rice, creating a dish that's both sophisticated and simple. It’s the kind of soup that brings warmth and nostalgia, and I know this is going to be your new favorite! It even makes awesome leftovers; it really does.
I remember my grandmother making something similar – it was always a highlight of our family gatherings. Now, this pumpkin soup with rice has become my go-to dish during the colder months. It is super easy to make, and its hearty comfort is unmatched. Plus, it's adaptable to any taste! Want it spicy? Add some chili flakes. Looking for a lighter version? Use less cream. This recipe is just a starting point for you to make it your own.
Required Equipments
- Large pot
- Immersion blender (or regular blender)
- Cutting board
- Knife
- Measuring cups and spoons
Pumpkin-Soup-with-Rice:-A-Comforting-Fall-Recipe
This creamy pumpkin soup with rice is a comforting and flavorful autumn recipe, perfect for a cozy night in. It's easy to make and packed with delicious fall flavors.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first: Preheat your oven to 375°F (190°C). This is crucial for roasting the pumpkin to perfection; trust me, it makes a huge difference!
- Next, we prep the pumpkin: Cut the pumpkin in half, scoop out the seeds and stringy bits. I use a spoon for this part; its way easier than you'd think. Then, place the pumpkin halves cut-side down on a baking sheet.
- Roasting time!: Roast the pumpkin for about 45-60 minutes, or until it's fork-tender. You'll know it's done when a fork slides in easily. If you're impatient, you can use pre-cooked pumpkin puree, but where's the fun in that?
- While the pumpkin is roasting, let's cook the rice: In a separate pot, rinse your rice under cold water until the water runs clear (this helps remove excess starch). Then add the rice and water to a pot and cook it per the package's instruction. Easy peasy.
- Now for the magic: Once the pumpkin is cool enough to handle, scoop the flesh out of the skin and place it into your large pot. Add the vegetable broth. This soup is so flavorful you'll be shocked!.
- Blend it up! Now use your immersion blender to blend the pumpkin and broth until smooth. If you're using a regular blender, work in batches to avoid any messy explosions. (Been there, done that!)
- Add the rice: Stir the cooked rice into the pumpkin soup; it adds a wonderful little chew. Remember, we're not aiming for pure mush, here.
- Season it: Finally, season your soup with salt, pepper, and a dash of nutmeg. Taste and adjust seasonings as needed. It should be creamy, heartwarming, and perfectly spiced!
- Serve it up!: Ladle your delicious pumpkin soup into bowls. Garnish with some pepitas (pumpkin seeds) or a swirl of cream if you're feeling fancy, and enjoy!
📝 Notes
- For a richer flavor, use homemade vegetable broth.
- Feel free to add a splash of cream or milk for extra creaminess.
- If you don't have nutmeg, a pinch of cinnamon or ginger works well too.
🍎 Nutrition
Calories: 250 kcal
Protein: 7 g
Fat: 5 g
Carbohydrates: 40 g
Fiber: 5 g
Calcium: 25 mg
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