Best 9 Rice Soup With Pumpkin Recipes

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Rice soup with pumpkin is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover pumpkin from Halloween. The soup is made with a combination of rice, pumpkin, carrots, celery, onion, and garlic. It is then seasoned with salt, pepper, and thyme. The soup can be served with a side of bread or crackers.

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

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.

PUMPKIN SOUP



Pumpkin Soup image

This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.

Provided by Lea Ogawa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

6 cups chicken stock
1 ½ teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
½ teaspoon chopped fresh thyme
1 clove garlic, minced
½ cup heavy whipping cream
5 whole black peppercorns

Steps:

  • Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  • Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  • Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 13.5 g, Cholesterol 24.1 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 1458.1 mg, Sugar 5.7 g

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.

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 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.

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.

PINE NUT RICE SOUP



Pine Nut Rice Soup image

A traditional Korean recipe. Since it is a very elegant, flavorful recipe, it is said that only high class was able to enjoy this in the olden days. Our family enjoys this soup for a meal - especially for a breakfast with pickle and salad.

Provided by Simon Song

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 6

Number Of Ingredients 7

1 cup pine nuts
2 cups cooked long-grain white rice
6 cups water
1 tablespoon pine nuts
1 cup dates, pitted and chopped
½ teaspoon white sugar
salt to taste

Steps:

  • Using a blender or food processor, finely blend 1 cup pine nuts, rice and 2 cups of water.
  • Pour blended pine nut mixture into a thick bottomed saucepan and add 4 cups of water. Bring to a boil, stirring frequently. Once boiling, reduce heat to low and let cook for 10 minutes, or until heated through. While it is heating through be sure to keep stirring so it does not burn.
  • Prior to serving, garish with pine nuts and diced dates, and season with sugar and salt.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 37 g, Fat 12.5 g, Fiber 3.3 g, Protein 7.8 g, SaturatedFat 1.9 g, Sodium 9.1 mg, Sugar 16.7 g

Tips:

  • Use fresh, ripe pumpkin: This will ensure the best flavor and texture for your soup.
  • Roast the pumpkin before adding it to the soup: This will caramelize the natural sugars in the pumpkin and give it a deeper, richer flavor.
  • Use a good quality vegetable broth: This will provide a solid foundation for the flavor of your soup.
  • Add some spices to the soup: This will help to enhance the flavor and make it more interesting. Some good options include cumin, coriander, paprika, and chili powder.
  • Don't overcook the rice: The rice should be cooked just until it is tender, but not mushy.
  • Serve the soup with a dollop of yogurt or sour cream: This will add a creamy richness to the soup and help to balance out the flavors.

Conclusion:

This rice soup with pumpkin is a delicious and easy-to-make meal that is perfect for a cold day. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!

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