 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This soup can be made with pumpkin or butternut squash. Ingredients:
1 medium onion, chopped |
2 cloves garlic, minced |
1 tablespoon vegetable oil |
4 cups chicken broth |
1 (19 ounce) can pumpkin puree |
1 cup finely grated fresh pumpkin or 1 cup butternut squash |
1/2 teaspoon ground coriander |
1/4-1/2 teaspoon red pepper flakes |
1/4 teaspoon ground nutmeg |
3 cups hot cooked rice |
Directions:
1. Cook onion and garlic in oil in a large saucepan or Dutch oven over medium heat until onion is tender.
2. Stir in broth, pumpkin, coriander, pepper flakes and nutmeg.
3. Bring to a boil.
4. Reduce heat, simmer uncovered 5 to 10 minutes.
5. Top each serving with 1/2 cup rice.
|
|