Ingredients:
1 medium onions, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
4 cups chicken broth
1 (19 ounce) cans pumpkin puree
1 cup finely grated fresh pumpkin or 1 cup butternut squash
1/2 teaspoon ground coriander
1/4-1/2 teaspoon red pepper flakes
1/4 teaspoon ground nutmeg
3 cups hot cooked rice
Directions:
Cook onion and garlic in oil in a large saucepan or Dutch oven over medium heat until onion is tender.
Stir in broth, pumpkin, coriander, pepper flakes and nutmeg.
Bring to a boil.
Reduce heat, simmer uncovered 5 to 10 minutes.
Top each serving with 1/2 cup rice.
Servings: 6
Time preparation: 30 min.
Time total: 30 min.