Fav Fall Recipe

This soup is my own creation and is my go-to recipe this fall.

Pumpkin, Coconut and Rice Soup

A subtle blending of sweet and savory, East and West, yum and yummier. Serve with crusty bread

and a tangy salad.

1-1 ½ cup cooked rice, any kind (I prefer wild or brown, but use whatever's sitting in the fridge)

1 medium onion, chopped

2 T. butter

1 can chicken broth

1 can coconut milk

1 can pumpkin

½ cup chopped cilantro

½ cup brown sugar (or to taste)

½ t. cayenne

juice of one lime

2 t. ground ginger

1 t. cinnamon

1 t. chicken bouillon granules (if needed)

In a large saucepan, saute chopped onion in butter until carmelly. Add broth, coconut milk, and

pumpkin heat to steaming on medium high heat. Simmer 5 minutes, stirring occasionally. Add

cilantro, brown sugar, cayenne, lime juice, ginger and cinnamon. Stir and heat another 3 or so

minutes. Blend with an immersion blender or in a blender if desired. Then add the rice and stir

until heated. At this point I do a taste test for flavor as well; add spices or bouillon if soup tastes

bland.