Pumpkin soup with rice
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 210, total fat 11 G., saturated fats 2 G., proteins 6 G., carbohydrates 25 G., fiber 4 G., cholesterol 0 mg, sodium 638 mg, sugar 6 G.
Calories 210, total fat 11 G., saturated fats 2 G., proteins 6 G., carbohydrates 25 G., fiber 4 G., cholesterol 0 mg, sodium 638 mg, sugar 6 G.
Peanuts, raisins, and tomato paste give this pumpkin and rice soup a deep, rich flavor, while curry powder infuses it with a warming, spicy aroma. Serve garnished with green onions and enjoy during the cooler months of autumn and winter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 tbsp. jasmine rice or basmati
- 3 tbsp tomato paste
- 3 tablespoons of apple cider vinegar
- 2 tablespoons golden raisins
- 2 tsp curry powder
- 1/4 tsp red pepper flakes + extra for serving
- 0.5 cup coarsely chopped roasted peanuts
- 2 tbsp. l. olive oil
- 4 cups lightly salted chicken or vegetable broth
- 1 can (425 g) canned pumpkin puree
- 2 tbsp finely chopped fresh chives
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Recipes with similar ingredients: pumpkin puree, jasmine rice, Peanut, curry, tomato paste, raisin
Cooking the dish according to the recipe:
- Cook rice according to package directions; fluff and set aside.
- Meanwhile, in a food processor, combine the tomato paste, vinegar, raisins, curry powder, red pepper flakes, 1/4 teaspoon salt, 1/4 cup peanuts, and 2 tablespoons water. Process until the mixture forms a chunky paste, scraping down the sides of the bowl as needed.
- Heat the olive oil in a medium saucepan over medium-high heat. Add the pasta and cook, stirring frequently, until the oil begins to release and the pasta turns brick-red, 6-8 minutes (add 1-2 tablespoons of water if the pasta sticks to the bottom of the pan). Stir in the chicken broth, pumpkin puree, and 2 cups of water. Bring to a simmer, stirring occasionally, and continue to simmer until the soup thickens slightly, 30-40 minutes. Add about three-quarters of the cooked rice and season with salt to taste.
- Serve the soup with the remaining rice and peanuts. Garnish with red pepper flakes and chives.
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