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Pumpkin soup with rice and sliced green chili in a speckled bowl on a blue napkin.
Victoria Haneveer

Spicy Pumpkin Soup with Rice and Ginger

This spicy pumpkin soup combines fresh pumpkin with serrano chili and ginger. Stir cooked brown rice into the blended soup before serving, and adjust the chili to your taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
 

  • 1 ½ pounds (680g) fresh pumpkin flesh, weighed after peeling and removing the seeds, cut into ¾-inch (2cm) pieces
  • 1 yellow onion, chopped
  • 1 shallot, chopped
  • 2 tablespoons unsalted butter
  • ½ serrano chili pepper, finely chopped, or less to taste
  • 4 US cups (950 ml) water, plus extra as needed
  • 1 teaspoon fresh ginger juice, squeezed from finely grated fresh ginger
  • 1 US cup (240 ml) cooked brown rice
  • Salt, to taste
Optional Toppings, to Taste
  • Plain yogurt or sour cream
  • Toasted pepitas
  • Sliced green chili

Equipment

  • Large saucepan or soup pot
  • Immersion blender or countertop blender rated for hot liquids
  • Chef’s knife
  • Cutting board
  • Vegetable peeler
  • Fine grater
  • Fine-mesh strainer
  • Measuring Cups and Spoons
  • Kitchen scale
  • Stirring spoon
  • Ladle

Method
 

  1. Prepare the ginger juice by finely grating fresh ginger and pressing the pulp through a fine mesh strainer. Measure 1 teaspoon of juice and set it aside.
  2. Melt the butter in a large pot over medium heat. Add the onion, shallot and chopped serrano with a little salt. Cook for about 5 minutes, stirring frequently, until the onion begins to soften.
  3. Add the pumpkin and water. Bring to a boil, then reduce the heat and simmer gently for 15 to 20 minutes, until the pumpkin is completely tender. Check a piece with a fork and simmer longer if needed.
  4. Remove the pot from the heat. Blend until smooth with an immersion blender. If using a countertop blender, follow its instructions for hot liquids and work in small batches. Never use a sealed blender cup for hot soup.
  5. Stir in the ginger juice and cooked brown rice. Return the pot to low heat and stir until the soup is steaming hot throughout.
  6. Add a little more water if needed to adjust the consistency. Taste and adjust the salt. Divide between 4 bowls and serve with any optional toppings you like.

Notes

  • The total time assumes cooked rice is ready. Allow additional time if cooking rice from dry.
  • If you used freshly cooked rice, cool leftovers promptly, ideally within 1 hour, and refrigerate at 40°F (4°C) or below. Eat within 24 hours of cooking the rice and reheat only once until steaming hot throughout.
  • If you used refrigerated cooked rice and reheated it in the soup, don’t reheat the finished soup again.