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.
Servings: 6
Ingredients
- 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
Instructions
- 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.