Pumpkin and Rice Soup
Warm up with a comforting bowl of Pumpkin and Rice Soup, a cozy blend of velvety pumpkin, hearty rice, and aromatic spices that’s perfect for any autumn or winter evening. This one-pot wonder combines the natural sweetness of pumpkin and carrots with the earthy warmth of cumin and cinnamon, creating a richly spiced and creamy soup that’s both satisfying and nutritious. Finished with a swirl of heavy cream and a sprinkle of fresh parsley, this recipe is as easy to prepare as it is delicious, with just 15 minutes of prep time and 30 minutes to cook. Whether served as a hearty appetizer or a light main course, this soul-soothing soup is sure to become a family favorite. Enjoy its silky texture and robust flavors with keywords like "pumpkin soup," "easy pumpkin recipes," and "cozy autumn meals" leading the way!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 600 grams Pumpkin, peeled and diced
- 1 large Carrot, peeled and diced
- 4 cups Vegetable broth
- 2 cups Cooked rice
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Heavy cream
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 additional minute, until fragrant.
Add the diced pumpkin and carrot to the pot, stirring to coat them in the oil.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the pumpkin and carrot are tender.
Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, carefully transfer the mixture to a blender and blend in batches, then return it to the pot.
Stir in the cooked rice, ground cumin, ground cinnamon, salt, and black pepper.
Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
Turn off the heat and stir in the heavy cream.
Taste the soup and adjust the seasoning, if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4744 mg | 206% | |
| Total Carbohydrate | 235.0 g | 85% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 41.6 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4579 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
