Pumpkin and Rice Soup
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 large shallot, chopped
- 1/2 serrano chile, seeds and all, chopped
- fine grain sea salt
- 1 1/2 pounds pumpkin/squash flesh, seeded, peeled, and cut into 3/4-inch chunks
- 1 teaspoon fresh ginger juice, pressed from grated ginger
- cooked brown rice, warm
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 1 1/2 pounds pumpkin/squash flesh (3 seeded peeled, and cut into 4-inch chunks)
- Ginger, fresh juice (1 teaspoon)
- Onion, medium (1)
- Serrano chile (1/2)
- Shallot, large (1)
- Cooking & Baking
- Sea salt, fine grain (1)
- Pasta & Grains
- Brown rice, cooked (1)
- Dairy
- Butter, unsalted (2 tablespoons)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published October 28, 2012 (3 months ago).
74 people saved this recipe.
