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
- 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)
-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.)