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onion garlic oil carrot pumpkin puree chicken broth nutmeg cumin paprika salt rice lemon juice pepper
Viewed: 13 - Published at: 9 years agoIngredients
- 1/2 onion, chopped
- 1 tablespoon chopped garlic (jarred or fresh)
- 2 teaspoons oil
- 1 lb carrot (chopped into bite sized chunks)
- 4 cups pumpkin puree
- 1 cup chicken broth (see note)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- salt
- 1 cup rice or 1 cup pasta, cooked
- 1 tablespoon lemon juice
- 1/4 teaspoon pepper
Method
- In a saute pan, saute onions and garlic in a bit of oil (sesame is nice, but canola is just fine) until they start to look clear.
- Add carrots, pumpkin, and chicken broth.
- Stir to combine, and pick a few spices: nutmeg, cumin, paprika and cinnamon are my standards, but it's really up to you.
- A bit of salt is nice, too.
- Once the carrots have softened, ladle them into a blender and puree.
- Return to pot, and repeat if desired.
- You should have a nice thick bright orange soup.
- Now comes the tricky part.
- Produce rice, ideally from a forgotten Chinese food carton in the back of the fridge.
- (If no leftover rice or pasta is available, freshly cooked will work just as well.) Dump this square of gluten into a bowl, and add lemon juice (Tbsp+) and pepper.
- Microwave under plastic for about two minutes; the rice will soften and absorb the juice.
- Add this to the soup.
- Stir a few times to combine; serve.
- A note about the chicken broth: As a variation, I've substituted orange and apple juice, and watered wine.
- You may want to alter your spices a bit, but I think you'll be surprised at how bright this soup tastes.
