pumpkin rice soup

Quick, comforting, and fortifying pumpkin congee made with just 6 ingredients. Perfect to warm you up on a cold evening! Top with your favorite savory toppings!

Pumpkin Congee

kabocha pumpkin (or sugar pumpkin) (seeds and pulp removed)

tbsp oil

shallot (minced)

garlic

dry basmati rice

rice

water

tsp salt

tbsp sugar

black pepper

toppings: green onions, soy sauce, vegan meat floss, toasted sesame seeds

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Brush the pumpkin halve with oil and place it cut-side down on the baking sheet. Bake for about 40 minutes or until tender. Let cool for a few minutes. In the meantime, soak the sticky rice in water.

Next, heat the oil in a deep saucepan. Once hot, add the shallots and garlic, and sauté for 3-5 minutes or until fragrant.

Scoop out the pumpkin purée from the roasted pumpkin halve and add to the saucepan.

Add the basmati rice, drained sticky rice, and cover with the water. Season with the salt, sugar, and ground black pepper. Bring to a boil, then lower to a simmer and cook uncovered for 25-30 minutes, or until the rice has broken down. At this point, if you think the congee is too thick, add more water. Taste and adjust saltiness as needed.

Divide between serving bowls and top with your favorite toppings!

Congee will keep for up to 4 days in the refrigerator. Reheat over low-medium heat covered, and add more water if it has thickened too much.

What a lovely recipe! I’ve made it four times since discovering it and it is now my daily breakfast. Comforting and nourishing.

It’s getting colder and colder in Japan recently. And this recipe does a good job in warming me up. It is really easy to make and the hearty taste doesn’t disappoint me. Thank you, Thomas! Keep up your good work!

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Pumpkin Congee

The most viewed pumpkin rice soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine