The soup with rice, potatoes, and pumpkin is a healthy and nutritious dish, a fall soup perfect for the first cold days. Ready in a few minutes and practically only dirtying one pot, this rice soup contains the right mix of vegetables and grains that guarantees you a balanced and flavorful meal. If you wish to turn it into a standalone dish, you can enrich this rice soup with legumes like lentils, chickpeas, or beans for a complete protein intake. The soup with rice, potatoes, and pumpkin lends itself to being customized to your liking: potatoes and pumpkin, breaking down during cooking, create a creamy and thick base, but if you prefer a lighter and brothier consistency, just adjust the amount of vegetable broth to add during the cooking of the rice, which takes place directly in the soup. Versatile and delicious, the rice, pumpkin, and potato soup is the perfect comfort food for this early fall.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 323.48 (Kcal)
- Carbohydrates 59.11 (g) of which sugars 5.50 (g)
- Proteins 6.55 (g)
- Fat 7.60 (g) of which saturated 1.21 (g)of which unsaturated 0.24 (g)
- Fibers 3.34 (g)
- Sodium 587.60 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Rice, Pumpkin, and Potato Soup
- 14 oz potatoes
- 1.1 lbs pumpkin (net of peel and seeds)
- 3/4 cup rice
- 1/2 onion
- 3 tbsps extra virgin olive oil
- 1 pinch salt
- to taste pepper
- 1 sprig rosemary
- to taste vegetable broth
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pot large, with lid
How to Make Rice, Potato, and Pumpkin Soup
For the English version of this recipe click here!
To make the soup with rice, potatoes, and pumpkin start by peeling the potatoes. Cut them into fairly thick slices and then into cubes (1). Remove the pumpkin peel, then cut the flesh into cubes (2). Weigh 500 g of it. Finely chop the onion and place it in a non-stick pot along with the oil. Sauté it slightly over low heat (3).
Add the pumpkin and potato cubes (4), a good pinch of salt, and a grinding of pepper. Stir and let them flavor for about a minute, then wet everything with a couple of ladles of hot vegetable broth (5). Cover with the lid and let the pumpkin and potatoes stew for about ten minutes over medium heat. After 10 minutes both the pumpkin and potatoes will be soft and start breaking down (6).
At this point add the rice (7) and more hot vegetable broth (8). Cover again with the lid and let the rice cook over low heat for about 15 minutes (also refer to the instructions on the rice package). During cooking, if the soup dries out too much, add more broth, which at this stage must absolutely be boiling to not stop the rice cooking. When the rice is cooked, remove the lid and let the soup thicken for a few moments, until you reach the desired thickness (9).
Serve the soup with rice, potatoes, and pumpkin immediately, garnished with some chopped rosemary. If you like, you can also add a drizzle of raw oil, a grind of pepper, or some grated parmesan cheese off the heat.
Storage
The rice and pumpkin soup should be served as soon as it is made, but if you want to prepare part of the recipe in advance, you can cook the soup with the vegetables even the day before, without adding the rice and keeping it rather brothy. Store it in the refrigerator in a glass jar, then just before serving, bring it to a boil, add the rice and proceed as per the recipe.
FAQ (Frequently Asked Questions)
What rice to use for soups and broths?
The varieties of rice that are most suitable for soups and broths are Ribe or Originario, which absorb liquids well. However, other types of rice can also be used in these preparations, for example, even a whole grain rice to give the soup a more rustic touch and a good amount of fiber.
The varieties of rice that are most suitable for soups and broths are Ribe or Originario, which absorb liquids well. However, other types of rice can also be used in these preparations, for example, even a whole grain rice to give the soup a more rustic touch and a good amount of fiber.
