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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)
Directions:View on 101 Cookbooks
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