Pumpkin and Rice Soup


2 tablespoons unsalted butter
1 medium onion, chopped
1 large shallot, chopped
1/2 serrano chile, seeds and all, chopped
fine grain sea salt
1 1/2 pounds pumpkin/squash flesh, seeded, peeled, and cut into 3/4-inch chunks
1 teaspoon fresh ginger juice, pressed from grated ginger
cooked brown rice, warm
other toppings: plain yogurt, toasted pepitas, lemon ginger rosemary butter* (and pulp)

View the full recipe: 101 Cookbooks

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