Pumpkin Rice Soup

Ingredients:

• 2 Tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 2 cups pumpkin puree
• 4 cups chicken or vegetable broth
• 1 cup Riceland Gold Parboil Rice
• 1 cup coconut milk (or heavy cream)
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• Salt & pepper to taste
• Pumpkin seeds & parsley for garnish
• 2 large carrots
• 2 ribs celery
• 8 ounces fresh mushrooms, sliced
• 2 cups fresh kale

Instructions:

1. Heat oil in large pot over medium heat. Add onion, carrots and celery and saute for 5-7 minutes, until soft.
2. Add garlic, and ginger; sauté until fragrant.
3. Stir in pumpkin puree, broth, rice, cinnamon, and nutmeg. Bring to boil.
4. Reduce heat, cover, and simmer 20–25 minutes until rice is tender.
5. Stir in coconut milk, kale, season, and serve hot with garnishes.

Variations: Add shredded chicken, swap long-grain white rice, or top with croutons.

Tips: Blend half the soup for creamier texture; tastes better made a day ahead.