Peanuts, raisins and tomato paste give this pumpkin soup with rice a deep, rich flavor without the all-day cooking time.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 4-6 |
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 4-6 |
Ingredients
- 1/2 cup jasmine or basmati rice
- 3 tablespoons tomato paste
- 3 tablespoons apple cider vinegar
- 2 tablespoons golden raisins
- 2 teaspoons curry powder
- 1/4 teaspoon red pepper flakes, plus more, for serving
- Kosher salt
- 1/2 cup roasted peanuts, roughly chopped
- 2 tablespoons olive oil
- 4 cups low-sodium chicken or vegetable broth
- One 15-ounce can pure pumpkin puree
- 2 tablespoons finely chopped fresh chives
Instructions
- Cook the rice according to package directions; fluff and set aside.
- Meanwhile, pulse the tomato paste, vinegar, raisins, curry powder, red pepper flakes, 1 teaspoon salt, 1/4 cup of the peanuts and 2 tablespoons water in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
- Heat the oil in a medium saucepan over medium-high heat. Add the paste and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. (Add a tablespoons or two of water if the paste sticks to the bottom of the pan at all.) Add the chicken broth, pumpkin puree and 2 cups water and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has thickened slightly, 30 to 40 minutes. Stir in about three-quarters of the cooked rice and adjust the seasoning with salt.
- Serve the soup topped equally with the remaining rice and 1/4 cup peanuts. Sprinkle with red pepper flakes and the chives.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 210 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 638 mg |
| Serving Size | 1 of 6 servings |
| Calories | 210 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 638 mg |
Reviews
Excellent soup! I used an Ethiopian spice blend – Berbere since I did not have curry and the flavor was outstanding. Will make again.
It was a bit sour, I ended up adding some maple syrup. Overall, it was a delicious soup. I would make it again but tone down the apple cider vinegar and add a bit of sweetener.