The soup with rice, potatoes, and pumpkin is a healthy and nutritious dish, a fall soup perfect for the first chilly days. Ready in a few minutes, with practically only one pot to clean, this rice soup contains the right mix of vegetables and grains, ensuring a balanced and flavorful meal. If you want to turn it into a one-dish meal, 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 can be customized as desired: potatoes and pumpkin, by breaking down during cooking, create a creamy and thick base, but if you prefer a lighter and more broth-like consistency, you just need to adjust the amount of vegetable broth to add during the rice cooking, which happens directly in the soup. Versatile and delicious, the soup with rice, pumpkin, and potatoes is the perfect comfort food for this beginning of autumn.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- 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 (peeled and seeded)
- 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 Pumpkin and Potato Soup with Rice
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 and cut the flesh into cubes (2). Weigh 500 g. Finely chop the onion and place it in a non-stick pot with the oil. Sauté gently over low heat (3).
Add the pumpkin and potato cubes (4), a good pinch of salt, and a grind of pepper. Stir and let them flavor for about a minute, then moisten everything with a couple of ladles of hot vegetable broth (5). Cover with the lid and stew the pumpkin and potatoes for about ten minutes on medium heat. After 10 minutes, both the pumpkin and potatoes will be soft and begin to fall apart (6).
At this point, add the rice (7) and plenty of boiling vegetable broth (8). Cover again with the lid and let the rice cook on 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 must be absolutely boiling in this phase to avoid stopping 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 density (9).
Serve the soup with rice, potatoes, and pumpkin immediately, garnished with a bit of chopped rosemary. If you like, you can also add a drizzle of raw oil, a grind of pepper, or some grated Parmesan off the heat.
Storage
The soup with rice and pumpkin should be served freshly 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 broth-like. 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
Which rice to use for soups and stews?
Rice varieties best suited for soups and stews are Ribe or Originario, which absorb liquids well. However, other types of rice can be used in these preparations, for example, even brown rice to give the soup a more rustic touch and a good amount of fiber.
