Rice, potato and pumpkin soup is a healthy and nutritious dish, perfect for those first chilly autumn days. It’s quick to prepare and requires just one pot, making it a hassle-free, cozy meal. Like other comforting and wholesome recipes such as cabbage and potato soup or Italian pasta and lentils, this dish is ideal for warming up while still eating something nutritious. This rice soup offers a great balance of vegetables and grains, ensuring a wholesome and flavorful dish. To make it even heartier, you can add legumes like lentils, chickpeas, or beans for an extra protein boost. The soup is also easy to customize: as the potatoes and pumpkin cook, they break down and create a creamy, thick base. But if you prefer a lighter, more brothy texture, simply adjust the amount of vegetable broth you add while the rice cooks directly in the soup. Versatile and delicious, rice, potato, and pumpkin soup is the ultimate comfort food for the start of fall.
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Ingredients for rice, potato and pumpkin soup
- Power 325,44 (Kcal)
- Carbohydrates 59,61 (g) of which sugars 5,40 (g)
- Proteins 6,56 (g)
- Fat 7,58 (g) of which saturated 1,20 (g)of which unsaturated 0,23 (g)
- Fibers 3,41 (g)
- Sodium 477,10 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Strumenti
How to prepare rice, potato and pumpkin soup
Qui puoi leggere la ricetta in italiano!
To prepare the rice, potato, and pumpkin soup, start by peeling the potatoes. Slice them into fairly thick rounds and then cut them into cubes.
Remove the skin from the pumpkin and cut the flesh into cubes. Weigh out 500 g (17.6 oz) of pumpkin.
Finely chop the onion and place it in a non-stick pot with the olive oil. Sauté the onion gently over low heat. Add the pumpkin and potato cubes, a generous pinch of salt, and a grind of black pepper. Stir and let the flavors blend for about a minute, then add a couple of ladles of hot vegetable broth.
Cover the pot with a lid and let the pumpkin and potatoes simmer for about 10 minutes over medium heat. After 10 minutes, the pumpkin and potatoes will have softened and will start to break down. At this point, add the rice and plenty of hot vegetable broth.
Cover the pot again and cook the rice over low heat for about 15 minutes (refer to the rice package instructions as well). During cooking, if the soup starts to dry out, add more broth—this broth must be boiling to avoid interrupting the rice cooking process. Once the rice is cooked, remove the lid and let the soup thicken for a few moments until it reaches the desired consistency.
Serve the rice, potato and pumpkin soup immediately, garnished with some chopped rosemary. If you like, you can add a drizzle of raw olive oil, a grind of black pepper, or some grated Parmesan before serving.
How to store
This rice and pumpkin soup is best served fresh, but if you’d like to prepare part of the recipe in advance, you can cook the soup with the vegetables the day before, without adding the rice and keeping the brothier texture. Store it in a glass jar in the fridge, and then just before serving, bring it to a boil, add the rice, and continue following the recipe.
FAQ (Domande e Risposte)
What type of rice is best for soups?
The best types of rice for soups and stews are Ribe or Originario, which absorb liquids well. That said, other types of rice can also be used, including brown rice if you want a more rustic touch and a good amount of fiber in the soup.
Varied doses for servings