This soup is very simple and easy to make, and is very versatile–it and makes a great light meal with a vegetable side dish, or a heartier main dish when topped with a fried egg and chopped fresh cilantro, or a generous grating of your favorite hard aged cheese.

I use Kabocha pumpkin here, because that is my favorite, but substitute with any winter squash you have around or that you like best. Don’t forget to save the seeds and roast–these make a great topping for the soup, or for a simple side salad of greens tossed in a vinaigrette.

Pumpkin Rice Soup


2 cups brown jasmine rice, cooked (or left over)

1 medium winter squash, seeded, peeled, and cut into bite-sized chunks

1/2 package soft or silken tofu, cut into bite-sized chunks

vegetable broth

2 tablespoons olive oil

1/2 onion, sliced thinly

1/4 cup thinly sliced fresh ginger (optional)

1 bunch scallions, thinly sliced

2 tablespoons fresh lemon juice

salt and pepper


In a large soup pot, saute the ginger, onion, and scallions in olive oil until fragrant. Add all other ingredients, and bring to a simmer. Continue to cook on medium heat until the pumpkin is very tender, about 30 minutes. Add tofu cubes and fresh lemon juice, and continue to cook for about 5 minutes, or until heated through. Season to taste with salt and pepper.