Pumpkin Rice Soup | Riceland

Ingredients

• 2 Tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 2 cups pumpkin puree
• 4 cups chicken or vegetable broth
• 1 cup Riceland Gold Parboil Rice
• 1 cup coconut milk (or heavy cream)
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• Salt & pepper to taste
• Pumpkin seeds & parsley for garnish
• 2 large carrots
• 2 ribs celery
• 8 ounces fresh mushrooms, sliced
• 2 cups fresh kale