Yellow Curry Pumpkin Rice Soup Recipe
The yellow curry pumpkin rice soup from Nik Sharma’s new cookbook, “Veg-Table: Recipes, Techniques + Plant Science for Big Flavored, Vegetable-Focused Meals,” is vegan, comforting and easy to...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Immersion blender
- Blender
- Food processor
- Oven
- Baking sheet
- Roasting pan
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
- Airtight container
- Refrigerator
Ingredients
- 2 pounds (910g) sugar pie pumpkin or kabocha squash
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon fine sea salt, plus more to taste
- 10 to 12 dried shiitake mushrooms (about 1 ounce)
- 2 tablespoons yellow curry paste
- 1 garlic clove, chopped
- 2 tablespoons peeled, grated fresh ginger
- 1 tablespoon fresh lime juice
- 1 cup (150g) cooked black or forbidden rice
- Microgreens, such as arugula or radish, for serving
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