Pumpkin And Rice Soup

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101 Cookbooks
Nutrition per serving    (USDA % daily values)
CAL
1016
FAT
288%
CHOL
8%
SOD
4%

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Ingredients for 4 servings

2 tablespoons unsalted butter

1 medium onion, chopped

1 large shallot, chopped

1/2 serrano chile, seeds and all, chopped

fine grain sea salt

1 1/2 pounds pumpkin/squash flesh, seeded, peeled, and cut into 3/4-inch chunks

1 teaspoon fresh ginger juice, pressed from grated ginger

cooked brown rice, warm

other toppings: plain yogurt, toasted pepitas, lemon ginger rosemary butter* (and pulp)

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