Pumpkin and Rice Soup

Cooking Instructions:

  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil
  • 4 cups chicken broth
  • 1 16-ounce can pumpkin
  • 1/2 to 1 cup finely grated fresh pumpkin* (optional)
  • 1/2 teaspoon ground coriander
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground nutmeg
  • 3 cups hot cooked Lundberg Short Grain Brown Rice
  • cilantro sprigs for garnish

    Cook onion and garlic in oil in large saucepan or Dutch oven over medium heat until onion is tender. Stir in broth, pumpkin, fresh pumpkin, coriander, pepper flakes, and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, 5 to 10 minutes. Top each serving with 1/2 cup rice. Garnish with cilantro sprigs. Makes 6 servings.