Delicate and creamy, pumpkin rice soup is a simple dish, typical of Italian home cooking, perfect for dinner on cold evenings when you want something light yet satisfying.
It’s a humble recipe with few ingredients, but rich in flavor. It is quick to prepare and is also ideal for children who usually enjoy the sweet taste of pumpkin. I adore it and will cook it in a thousand ways as long as it’s in season.
This soup has a delicate taste; if you like stronger flavors, you must try the Pumpkin Soup with Gorgonzola.
You can prepare this dish with either fresh pumpkin, which is easy to find this season, or frozen pumpkin: the procedure is the same. You can also add cheese at the end of cooking to make it more flavorful.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz rice
- 9 oz pumpkin (already cleaned)
- 1 pinch chopped parsley
- 2 tbsps olive oil
- vegetable broth
- salt
Recommended Tools
- Pot
Steps: Pumpkin Rice Soup
Put a pot on the stove with two tablespoons of oil and sauté the pumpkin cut into pieces about 1.5 inches. After a couple of minutes, cover it with broth or with water and vegetable stock cube.
When it starts boiling, add the rice and cook, stirring occasionally. If it dries out too much, add a little broth until you reach the right consistency.
Once the rice is cooked, add the chopped parsley, adjust the salt, and divide the soup into bowls.
FAQ (Questions and Answers)
Can I add cheese?
Yes, you can add grated Parmesan at the end of cooking.
