Pumpkin And Rice Soup - cooking recipe

Ingredients

1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
4 cups chicken broth
1 (19 ounce) can pumpkin puree
1 cup finely grated fresh pumpkin or 1 cup butternut squash
1/2 teaspoon ground coriander
1/4 - 1/2 teaspoon red pepper flakes
1/4 teaspoon ground nutmeg
3 cups hot cooked rice

Preparation

Cook onion and garlic in oil in a large saucepan or Dutch oven over medium heat until onion is tender.
Stir in broth, pumpkin, coriander, pepper flakes and nutmeg.
Bring to a boil.
Reduce heat, simmer uncovered 5 to 10 minutes.
Top each serving with 1/2 cup rice.