Pumpkin Rice Soup

Just whipped up this soup this morning before I headed off to the university.  Took less than an hour to make, and SUPER yum!  I know some people only like pumpkin in dessert type things, but I am just LOVING this soup. Hope you’ll try it!

Pumpkin Chicken-Rice Soup from Sarah

Ingredients:

  • 1 C. onion, chopped
  • olive oil spray + water if needed
  • 2 TBS. flour
  • 1/2 tsp. salt
  • 2 C. coconut milk or unsweetened almond milk (or use dairy milk if not plant-based)
  • 2 C. veggie broth
  • 2 C. pumpkin puree
  • 1/8 tsp thyme
  • 1/4 tsp nutmeg
  • 1 tsp dried parsley
  • 2 Tbs curry powder
  • 1.5 C. brown rice, cooked
  • 1 C. chicken, cooked and diced (optional if not plant-based)

Directions:

-Saute 1 chopped onion in olive oil spray.  Add water to the pan to keep the onion from sticking if needed.

-Take the pan off the burner to make a white sauce.  Blend in 2 Tbs of flour and 1/2 tsp salt into the sauteed onion mixture.  Slowly add 2 cups of coconut or almond milk, constantly stirring to prevent lumps from forming.  Return to heat and stir until the sauce bubbles and thickens.

-Add 2 cups veggie broth and 2 cups pumpkin puree and all the spices to the soup.  Simmer for several minutes and let the soup thicken a bit, then add cooked rice.  (Add chicken at this time too, if using.)

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2 thoughts on “Pumpkin Rice Soup

  1. Made this today for Latvalas and baby Jude! Though I went much lighter on the curry, just in case. And threw in frozen cooked lentils instead of chicken 🙂

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