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Pumpkin and Rice Soup Recipe

Pumpkin and Rice Soup Recipe

When I spotted this recipe on one of my favorites, Heidi Swanson’s 101 Cookbooks, I knew I had to add it to my to-make list. It looks delicious, festive, and the perfect bowl of soup for October or November. XXJKE


Pumpkin and Rice Soup Recipe 0

Pumpkin and Rice Soup Recipe

  • Servings: 4-6
  • Units:
  • Course: Sides, Mains


  • 2 tbsp butter unsalted
  • 1 onion medium, chopped
  • 1 shallot large, chopped
  • 1/2 serrano chili seeds and all, chopped
  • salt fine grain sea salt
  • 1 1/2 lb 2/3 kg squash pumpkin or squash flesh, seeded, peeled, and cut into 3/4-inch chunks
  • 1 tsp ginger juice fresh, pressed from grated ginger
  • rice brown, cooked, warm
  • yogurt plain
  • pepita toasted
  • butter lemon ginger rosemary butter* and pulp

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 a dollop of yogurt, some pepitas, a drizzle of lemon ginger rosemary butter (and pulp).