Pumpkin and Rice Soup

Peanuts, raisins and tomato paste give this pumpkin soup with rice a deep, rich flavor without the all-day cooking time.
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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4-6
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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


  1. Cook the rice according to package directions; fluff and set aside.
  2. 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.
  3. 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.
  4. Serve the soup topped equally with the remaining rice and 1/4 cup peanuts. Sprinkle with red pepper flakes and the chives.
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