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Pumpkin and Rice Soup

Pumpkin and Rice Soup Recipe

  • 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)
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