This warm and soothing pumpkin soup is made with fragrant jasmine rice, coconut milk and curry for a quick and easy lunch!
Heat rice according to package directions.
In a medium saucepan, whisk together pumpkin puree, chicken broth, coconut milk, and curry powder; bring to a boil. Reduce heat to medium and cook for 3 to 5 minutes or until flavors marry. Stir in cooked rice, maple syrup, and lime juice. Cook for 2 to 3 minutes or until heated through.
Sprinkle with green onions.
To make this option completely vegetarian, substitute chicken broth with vegetable broth.
There’s more flavor than meets the eye with this Pumpkin Soup recipe, using Thai-inspired ingredients like coconut milk, curry powder, sweet syrup, lime juice and freshly chopped green onions your taste buds are in for a delicious experience.
Cut out the heavy cream and go for a lighter dairy-free option like coconut milk or coconut water. We guarantee the creamy smooth flavor of the soup is unlike any you’ve had before.
We’ve also given the classic Fall favorite soup a run for its money by using aromatic Mahatma® Ready to Heat Jasmine Rice. You can make this flavorful soup in under 10 minutes with the help of our Ready to Heat rice, which cooks up in just 90 seconds. Add it to your list of quick-cooking comfort soups like this Tomato Rice Soup made with our naturally flavored Garlic and Olive Oil option!
If you’re carving jack-o-lanterns in the fall, reuse every bit of your pumpkin by caving the inner seeds. Clean them well with water, and when they are dry toss them in a skillet with 1 tbsp of coconut oil and salt. Keep an eye on them as they will brown quickly but make sure they crisp up and enjoy for a great on-the-go snack.