Ingredients
- 1 1/2 pounds (680g) pumpkin flesh in 3/4 inch (2cm) chunks
- 1 chopped shallot (or half a small yellow onion)
- 1 teaspoon fresh ginger juice, pressed from grated ginger
- Handful of warm cooked brown rice
- 1 chopped yellow onion
- 2 tablespoons unsalted butter
- 1/2 chopped serrano chili pepper
- Salt, to taste
Method
- Melt the butter over a medium-high heat in a pot.
- Add the onion, shallot, and chili, and some salt too.
- Cook for 5 minutes, then add the pumpkin and 3 pints of water (less if you like a thicker soup).
- Bring it to a simmer and cook 15 minutes or until the pumpkin is completely tender.
- Remove from the heat and puree with a hand blender until smooth.
- Add the ginger juice and more salt to taste if needed.
- Stir in the rice and serve right away.
Notes
- If you want to add a meaty touch, stir in some cooked crumbled bacon with the rice, just before serving.
- You can use white and/or wild rice instead or as well if liked.