Pumpkin Rice Soup


1 ½ lb pumpkin, butternut squash or acorn squash
Small handful of lime leaves (optional)
2-3 chilies (or 1 small can)
2 cloves garlic, peeled and finely sliced
2 thumb sized pieces fresh ginger, peeled
3 sticks lemongrass
Large handful fresh cilantro, chopped
1 teaspoon five-spice powder (fennel, anise, pepper, ginger, clove)
1 teaspoon cumin
Olive oil
1 onion, peeled and finely sliced
2 ½ cups chicken or vegetable stock
1 cup basmati rice
2 – 14 oz cans coconut milk
Sea salt and freshly ground black pepper
Juice of 1 or 2 limes


Chop pumpkin into 2 inch pieces. Chop lime leaves, chilies, garlic, ginger, lemongrass, and cilantro. Add five-spice powder and cumin (can use food processor). Add to hot oil. Add onion and cook for about 10 minutes. Add pumpkin and stock to pan. Bring to a boil, reduce heat and simmer with lid on for about 15 minutes until pumpkin is soft. Add rice. Continue to simmer with lid on until rice is cooked. Add coconut milk. Season with salt and pepper. Add lime juice

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