Pumpkin Rice Soup

Ingredients

• 1 tablespoon olive oil
• ½ medium onion, chopped
• 2 cloves garlic, pressed
• 1 teaspoon ginger, grated
• 2 cups pumpkin or butternut squash, diced
• 3 cups chicken broth
• 2 (12.5-ounce) cans chicken, drained and rinsed
• 1 cup brown rice, cooked
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika
• ⅓ cup parsley, chopped

Directions

1. In a medium-sized pot, heat olive oil over medium heat.
2. Add onions and cook for 2 minutes.
3. When onions are translucent add garlic, ginger, thyme, and pumpkin.
4. Cook for 10 minutes.
5. Add broth, chicken, rice, and spices. Simmer for 15 minutes.
6. Serve warm, topped with parsley.

 

NUTRITIONAL INFO	PER SERVING
Calories	160 (45 from fat)
Total fat	5g
Saturated fat	1g
Cholesterol	5mg
Sodium	780mg
Carbohydrate	23g (3g dietary fiber, 4g sugar)
Protein	7g

 
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