Pumpkin Soup with Ginger and Rice
A hearty roasted pumpkin soup with warming ginger. Basmati rice adds flavour and texture and turns it into a satisfying meal.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Lunch
Cuisine: Canadian
Servings: 6
- ¼ cup butter
- 1 onion
- salt
- 2" piece of fresh ginger finely grated
- 4 cups roasted pumpkin
- 4 cups broth
- ½ tsp ground cayenne
- ¼ tsp freshly-ground black pepper
- 2 cups cooked basmati rice
- chili oil to finish
Melt butter in a large dutch oven or soup pot over medium heat. Add onions and a good pinch of salt and saute until completely soft and translucent, about 12 minutes. Add ginger and saute 30 seconds, until fragrant.
Stir in pumpkin, broth, cayenne and pepper, plus another good pinch of salt. Bring to a boil. Mash and break up the pumpkin chunks with a wooden spoon. Simmer 10 minutes. Taste the soup and add more salt a pinch at a time until it tastes vibrant and well seasoned. (The total amount will depend on how salty your broth and roasted pumpkin were).
Stir in cooked rice and simmer until heated through. Ladle into bowls and serve with chili oil.