Best 9 Pumpkin And Rice Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pumpkin and rice soup is a creamy, comforting, and flavorful dish that is perfect for a cold winter day. This soup is made with a combination of sweet pumpkin, savory rice, and a variety of spices. It is a hearty and satisfying soup that is sure to please everyone at the table. The pumpkin and rice soup is a versatile dish that can be customized to your liking. You can add different vegetables, herbs, and spices to create a soup that is uniquely yours. This article will provide you with a variety of recipes for pumpkin and rice soup, so you can find the perfect one to suit your taste.

Let's cook with our recipes!

PUMPKIN AND RICE SOUP



Pumpkin and Rice Soup image

Silky textured and vibrant, the pumpkin soup I made as soon after 40 hours of travel back from India. It has a herby rosemary butter drizzle and lemon ginger pulp, and completely hits the spot.

Provided by Heidi Swanson

Categories     Dinner     Lunch     Soup

Time 35m

Number Of Ingredients 10

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
toasted pumpkin seeds
other toppings: plain yogurt, toasted pepitas, lemon ginger rosemary butter* (and pulp)

Steps:

  • In a large soup pot, melt the butter over medium-high heat. Add the onion, shallot, and serrano and a couple big pinches of salt. Cook until softened, about 5 minutes, then add the pumpkin and 6 cups of water (or less if you like a thicker soup), I make this one on the slightly thin side.
  • Bring just to a simmer and cook until squash is completely tender throughout, about 15 minutes. Note that the time it takes will differ between different squash/pumpkin varietals. Remove from heat and puree with a hand blender until smooth, and add the ginger juice. If you like an even thinner soup, add a bit more water at this point, then stir in more salt to taste, about 2 teaspoons.
  • Serve over a big scoop of brown rice with lots of toasted pumpkin seeds (or pepitas), a dollop of yogurt, a drizzle of lemon ginger rosemary butter (and pulp).

Nutrition Facts : Calories 72 kcal, Carbohydrate 9 g, Protein 1 g, Fat 4 g, Cholesterol 10 mg, ServingSize 1 serving

PUMPKIN AND RICE SOUP



Pumpkin and Rice Soup image

Make and share this Pumpkin and Rice Soup recipe from Food.com.

Provided by Mercy

Categories     Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

  • Cook onion and garlic in oil in a large saucepan or Dutch oven over medium heat until onion is tender.
  • Stir in broth, 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.

Nutrition Facts : Calories 205.4, Fat 3.6, SaturatedFat 0.7, Sodium 510.7, Carbohydrate 36.7, Fiber 1.2, Sugar 2.8, Protein 6.8

FROM THE PANTRY: CURRIED PUMPKIN AND WILD RICE SOUP



From the Pantry: Curried Pumpkin and Wild Rice Soup image

There's always one can of pumpkin puree kicking around after Thanksgiving. Put it to use in this ultra-flavorful soup. We use traditional cooking techniques (part mole, part curry) by making a paste with common pantry staples and frying it in oil to create a deep layer of flavor. If you don't have wild rice, just use 1/2 cup of any dry grain you have on hand.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 4 servings (1 1/4 cups each)

Number Of Ingredients 12

1/2 cup wild rice blend
4 tablespoons golden or dark raisins
4 tablespoons apple cider vinegar
1/2 cup roasted cashews, almonds or peanuts, roughly chopped
3 tablespoons tomato paste
2 teaspoons curry powder
2 teaspoons onion powder
1/4 teaspoon red pepper flakes, plus more for garnish
Kosher salt
2 tablespoons olive oil
4 cups chicken or vegetable broth
One 15-ounce can pure pumpkin puree

Steps:

  • Bring a small saucepan of water to a boil. Add the rice, and simmer until tender, 30 to 40 minutes. Strain and let cool.
  • Meanwhile, combine 2 tablespoons of the raisins and 1 tablespoon of the vinegar in a small bowl. Let sit at room temperature until ready to serve.
  • Pulse 1/4 cup of the nuts, the remaining 3 tablespoons vinegar and 2 tablespoons raisins, 2 tablespoons water, tomato paste, curry powder, onion powder, red pepper flakes and 1 1/2 teaspoons salt in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
  • Heat the oil in a medium saucepan over medium-high heat. Add the coarse paste, and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. Add splashes of water if the paste sticks to the bottom of the pan at all. Add the chicken broth, pumpkin puree and 1 cup water, and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has reduced and is slightly thicker than heavy cream, 30 to 40 minutes. Season with salt, and stir in about 3/4 of the cooked wild rice.
  • Divide the hot soup among 4 soup bowls. Top each with some of the remaining rice and 1/4 cup cashews, vinegar-soaked raisins and pepper flakes.

PUMPKIN AND RICE SOUP



Pumpkin and Rice Soup image

Peanuts, raisins and tomato paste give this pumpkin soup with rice a deep, rich flavor without the all-day cooking time.

Provided by Food Network Kitchen

Time 50m

Yield 4-6

Number Of Ingredients 12

1/2 cup jasmine or basmati rice
3 tablespoons tomato paste
3 tablespoons apple cider vinegar
2 tablespoons golden raisins
2 teaspoons curry powder
1/4 teaspoon red pepper flakes, plus more, for serving
Kosher salt
1/2 cup roasted peanuts, roughly chopped
2 tablespoons olive oil
4 cups low-sodium chicken or vegetable broth
One 15-ounce can pure pumpkin puree
2 tablespoons finely chopped fresh chives

Steps:

  • Cook the rice according to package directions; fluff and set aside.
  • Meanwhile, pulse the tomato paste, vinegar, raisins, curry powder, red pepper flakes, 1 teaspoon salt, 1/4 cup of the peanuts and 2 tablespoons water in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
  • Heat the oil in a medium saucepan over medium-high heat. Add the paste and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. (Add a tablespoons or two of water if the paste sticks to the bottom of the pan at all.) Add the chicken broth, pumpkin puree and 2 cups water and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has thickened slightly, 30 to 40 minutes. Stir in about three-quarters of the cooked rice and adjust the seasoning with salt.
  • Serve the soup topped equally with the remaining rice and 1/4 cup peanuts. Sprinkle with red pepper flakes and the chives.

RICE SOUP WITH PUMPKIN



Rice Soup with Pumpkin image

Categories     Soup/Stew     Ginger     Rice     Breakfast     Vegetarian     Pumpkin     Fall     Vegan     Simmer     Gourmet

Yield Makes about 4 cups (serves 4)

Number Of Ingredients 6

1/2 cup long-grain white rice, rinsed well
1 1/4 cups (1/4-inch-dice) fresh pumpkin or butternut squash
6 cups water
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons salt, or to taste
Accompaniments: thinly sliced scallion, very finely julienned ginger, chopped salted peanuts, and Chinese hot oil

Steps:

  • Combine all ingredients in a 3- to 4-quart heavy pot and bring to a boil, stirring occasionally. Simmer, covered, stirring occasionally, until thickened and creamy, about 1 1/2 hours.

PUMPKIN RICE LAKSA SOUP



Pumpkin Rice Laksa Soup image

Best pumpkin soup ever, Malaysian-style.

Provided by emily

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 18

½ bunch cilantro, leaves picked and stalks chopped
2 chile peppers, seeded and finely sliced
1 teaspoon lime zest, or to taste
3 stalks lemongrass, tough outer leaves removed
2 (2 inch) pieces fresh ginger, peeled
2 cloves garlic, finely sliced
1 teaspoon Chinese five-spice powder
1 teaspoon ground cumin
1 tablespoon olive oil, or as desired
1 white onion, finely sliced
1 (1 1/2 pound) pumpkin - peeled, seeded, and cut into 2-inch pieces
2 ½ cups vegetable broth
1 cup basmati rice
2 (14 ounce) cans coconut milk
sea salt and ground black pepper to taste
1 lime, juiced, or more to taste
1 fresh green chile pepper, sliced
¼ cup freshly grated coconut, or to taste

Steps:

  • Reserve cilantro leaves for garnish. Place cilantro stems in a food processor and add chile peppers, lime zest, lemongrass, ginger, garlic, five-spice powder, and cumin. Blend to a pulp; remove and discard any stringy bits and transfer mixture to a high-sided skillet. Add olive oil and white onion. Cook and stir over medium-low heat until fragrant, about 10 minutes.
  • Add pumpkin and broth to the skillet. Stir around, scraping up any bits stuck to the bottom of the skillet. Bring to a boil; reduce heat and simmer, covered, until pumpkin is soft, about 15 minutes. Add rice and stir well so that pumpkin gets mashed up a bit. Cover and simmer until rice is tender, 15 to 20 minutes more. Add coconut milk and season with salt and pepper. Stir in lime juice to taste. Garnish with reserved cilantro leaves, green chile pepper, and grated coconut.

Nutrition Facts : Calories 362.3 calories, Carbohydrate 33.9 g, Fat 25.2 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 20.6 g, Sodium 202.7 mg, Sugar 3.4 g

PUMPKIN SOUP WITH WILD RICE AND APPLES



Pumpkin Soup with Wild Rice and Apples image

'Small Sugar Pie' pumpkins are ideal for holding hearty servings of pumpkin soup, garnished with cooked wild rice, toasted almonds, and apples-though it's just as delicious served in a regular soup bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 15

2 tablespoons slivered almonds
3 tablespoons unsalted butter
1 onion, cut into 1/2-inch dice
1 leek, white part only, thinly sliced
1 pumpkin (1 1/2 pound), such as 'Cheese' or 'Small Sugar Pie,' seeded, peeled, cut into 1-inch wedges, and thinly sliced (to yield about 4 cups)
1 large turnip, peeled, cut into 4 or 6 pieces, and thinly sliced
2 carrots, peeled and thinly sliced
1 large parsnip, peeled and thinly sliced
2 3/4 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
3 1/2 to 4 cups homemade or low-sodium canned chicken stock
2 sprigs fresh thyme
1/3 cup wild rice
1 apple, cored and cut into 1/2-inch dice
2 scallions, thinly sliced on the bias Pinch of cayenne pepper

Steps:

  • Preheat oven to 350 degrees. Place almond slivers on a rimmed baking sheet; toast until golden brown, shaking the pan halfway through, about 10 minutes. Transfer to a board and chop; set aside.
  • Heat 2 tablespoons butter in a large saucepan over medium-low heat. Add onion; cook, stirring occasionally, until soft, about 10 minutes. Add leek; cook, stirring occasionally, until soft, about 5 minutes more. Add pumpkin, turnip, carrots, parsnip, 2 teaspoons salt, and pepper; cook, stirring, until the vegetables are well mixed and coated with butter.
  • Add 3 1/2 cups stock and thyme; bring to a boil over medium heat. Return heat to medium-low; gently simmer until vegetables are very tender, about 30 minutes.
  • Fill a saucepan with cold water. Add 1/2 teaspoon salt and rice. Bring to a boil over high heat; reduce heat. Simmer until rice is tender, about 45 minutes, or according to package instructions. Drain; set aside.
  • Remove soup from heat; let cool slightly. Use an immersion blender or puree in a food processor or blender (fill blender only halfway -- hot liquids expand). Working in batches, add stock to thin if necessary. Reheat soup over medium-low heat.
  • Heat remaining tablespoon butter in a saute pan over medium heat. Add apple; cook until brown and soft, about 3 minutes. Add scallions, remaining salt, and cayenne; cook until scallions soften, about 1 minute. Add rice and reserved nuts; cook until heated through, 1 to 2 minutes more.
  • Ladle soup into pumpkin bowls, and garnish with wild-rice mixture. Serve.

EASY PUMPKIN RICE



Easy Pumpkin Rice image

I made this as a fluke once because I needed to go shopping and these ingredients were all I had. My kids loved it; I did, too. Now it's a family recipe that I cook from time to time. This is hearty, slightly-sweet, and a great holiday treat or an awesome side dish. Experiment adding other ingredients like pecans or raisins to make it your own.

Provided by Amy M

Categories     Rice Side Dishes

Time 20m

Yield 8

Number Of Ingredients 7

4 cups instant rice
4 cups water
1 (29 ounce) can pumpkin puree
1 ½ teaspoons pumpkin pie spice
1 ½ cups brown sugar
½ cup butter
salt to taste

Steps:

  • Combine the rice and water in a large saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low; simmer until the water is completely absorbed, 15 to 20 minutes.
  • Stir together the pumpkin puree, pumpkin pie spice, brown sugar, butter, and salt in a separate saucepan over medium-low heat. Cook until warm. Stir pumpkin mixture into cooked rice.

Nutrition Facts : Calories 474.6 calories, Carbohydrate 88 g, Cholesterol 30.5 mg, Fat 12.3 g, Fiber 3.9 g, Protein 5 g, SaturatedFat 7.5 g, Sodium 346.3 mg, Sugar 43.4 g

PUMPKIN WILD RICE SOUP



Pumpkin Wild Rice Soup image

Autumn is approaching and this is an easy soup to make to welcome the change in seasons. To make this 'after-work do-able' cook the rice the night before and chill it.

Provided by Hey Jude

Categories     Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup chopped onion
2 tablespoons butter
4 cups chicken broth
1 (16 ounce) can pumpkin or 2 cups of cooked butternut squash, can be substituted
1 1/3 cups cooked wild rice
1/8 teaspoon white pepper
1 cup heavy cream or 1 cup whipping cream
snipped fresh chives or parsley

Steps:

  • Sauté the onion in the butter in a large saucepan for 5 minutes; stir in the broth and pumpkin, heat, stirring occasionally, over low heat for 10-15 minutes.
  • Stir in the wild rice and pepper; continue to heat for another 10 minutes.
  • Stir in the cream and heat through; do not boil.
  • Garnish with chives or parsley and serve.

Tips:

  • Choose the right pumpkin. Look for a small, sugar pumpkin or pie pumpkin. These pumpkins have a sweeter flavor and are less watery than larger pumpkins.
  • Roast the pumpkin before using it. Roasting the pumpkin brings out its sweetness and flavor. You can roast the pumpkin in the oven or in a slow cooker.
  • Use a good quality vegetable broth. The broth is the base of the soup, so it's important to use a good quality broth. You can use homemade broth or a store-bought broth that is low in sodium.
  • Don't overcook the soup. The soup should be simmered gently over low heat until the vegetables are tender but not mushy.
  • Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a dollop of sour cream or yogurt for a creamy finish.

Conclusion:

Pumpkin and rice soup is a delicious and nutritious fall soup that is easy to make. It is a great way to use up leftover pumpkin and is a perfect meal for a cold night. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying soup that the whole family will enjoy.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #healthy     #soups-stews     #rice     #vegetables     #easy     #dinner-party     #holiday-event     #low-fat     #dietary     #thanksgiving     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #inexpensive     #healthy-2     #low-in-something     #pasta-rice-and-grains     #squash     #brunch

Related Topics