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    Home » Recipes » Course » Soups

    Pumpkin Congee

    By: Thomas Published: 5 Feb, 22 Updated: 5 Feb, 22 Leave a Comment

    RecipePrintComments

    This pumpkin congee is like a warm hug on a cold evening! Prepared from just 6 ingredients, this rice porridge gets its natural sweetness from the roasted pumpkin. Infused with garlic and shallots, it's warming, fortifying, and incredibly easy to make!

    Pumpkin congee in a bowl with green onions.
    Jump to:
    • 📘 What is Congee
    • 🥣 How to Make Pumpkin Congee
    • 🥄 Congee Toppings
    • 🍚 More Plant-Based Soup Recipes
    • 📖 Recipe

    The concept of this dish is extremely simple, it's basically pumpkin cooked with rice and a lot of water. It yields a savory soup that is not too thick or too thin, has a very subtle sweetness, and makes the perfect base for your favorite savory toppings!

    📘 What is Congee

    Congee is a classic Asian dish that is prepared by boiling rice with water to make a porridge. It is usually enjoyed in China, Vietnam, Indonesia, and many other countries, for breakfast.

    Congee is also often served to people who are ill or have a cold, as it is warming and easy to digest. Rice porridge has a subtle flavor, so it's always topped with savory toppings like fried bread, sautéed mushrooms, fresh herbs, etc.

    Ingredients like kabocha squash, rice, coconut sugar, garlic, and shallot.

    🥣 How to Make Pumpkin Congee

    First, let's take a look at what you will need to prepare this pumpkin rice soup:

    • Pumpkin - Here, I used Kabocha squash, but it will work perfectly with sugar pumpkin as well. I do not recommend using butternut squash as they flavor would be milder.
    • Garlic and shallots - To add flavor to the porridge.
    • White rice - Any kind of rice will work, personally I love basmati rice for its floral and nutty aroma.
    • Sticky rice - The addition of sticky rice helps thicken the porridge.
    • Salt & black pepper - To season, you can also add a pinch of cinnamon and/or nutmeg.

    It starts with the pumpkin that is roasted for about 40 minutes, until it's melty. Roasting brings a deeper flavor compared to boiling or steaming.

    • Kabocha squash on a baking sheet.
    • Pumpkin purée and rice in a saucepan.

    Next, sauté shallots and garlic for 3-5 minutes, or until fragrant. Add both types of rice, pumpkin purée, and cover with water. Season with salt and sugar, and let simmer for 25-30 minutes, or until the rice has broken down.

    The rice should be overcooked, if it's still too firm, cook covered for another 5-10 minutes.

    Pumpkin rice porridge in a saucepan.

    🥄 Congee Toppings

    While this congee is great on its own, it is the toppings that really take it to the next level. Here are a few of my favorite options:

    • Sautéed mushrooms: Cook sliced mushrooms in a skillet, deglaze with soy sauce and ground black pepper, and use as topping!
    • Toasted sesame seeds: For a little crunch and a nutty flavor, sprinkle your congee with toasted sesame seeds!
    • Youtiao: Also called Chinese donuts, youtiao is a long deep-fried stick of dough. Cut into chunks and add on top of the porridge for some crunch!
    • Vegan meat floss: check out our Vegan Meat Floss recipe!
    • A splash of soy sauce: For extra saltiness.
    • Chili sauce: if you want to add spiciness, add a drizzle of Sweet Chili Sauce or Saté.
    • Green onions, cilantro, or basil for freshness.
    Pumpkin congee in a bowl.

    If you are looking for a hearty, healthy, and flavorful meal, you are going to love this pumpkin congee!

    It's super creamy, easy to make, plus it keeps very well. Meaning you will have enough for a few days, just switch up the toppings!

    🍚 More Plant-Based Soup Recipes

    • Rich Vegetable Macaroni Soup
    • Easy Pumpkin Soup
    • Cheesy Vegan Meatball Soup

    Let me know in the comments, and feel free to leave a rating if you try this recipe!

    Pumpkin congee topped with vegan meat floss, green onions, and soy sauce.

    📖 Recipe

    Pumpkin Congee

    Author: Thomas
    Quick, comforting, and fortifying pumpkin congee made with just 6 ingredients. Perfect to warm you up on a cold evening! Top with your favorite savory toppings!
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr 5 mins
    Total Time 1 hr 25 mins
    Course Entree, Main Course, Soup
    Cuisine Asian, Vietnamese
    Servings 4 servings
    Calories 229 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    • ½ kabocha pumpkin (or sugar pumpkin) seeds and pulp removed
    • 1 tablespoon oil
    • 1 shallot minced
    • 1 clove of garlic minced
    • ½ cup dry basmati rice
    • ¼ cup dry sticky rice soaked in water for 1 hour
    • 5 cups water
    • ¼ teaspoon salt
    • 1 tablespoon sugar
    • ⅛ teaspoon ground black pepper
    • toppings: green onions, soy sauce, vegan meat floss, toasted sesame seeds

    Instructions
     

    • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
    • Brush the pumpkin halve with oil and place it cut-side down on the baking sheet. Bake for about 40 minutes, or until tender. Let cool a few minutes. In the meantime, soak the sticky rice in water.
    • Next, heat the oil in a deep saucepan. Once hot, add the shallots and garlic, and sauté for 3-5 minutes, or until fragrant.
    • Scoop out the pumpkin purée from the roasted pumpkin halve and add to the saucepan.
    • Add the basmati rice, drained sticky rice, and cover with the water. Season with the salt, sugar, and ground black pepper. Bring to a boil, then lower to a simmer and cook uncovered for 25-30 minutes, or until the rice has broken down. At this point, if you think the congee is too thick, add more water. Taste and adjust saltiness as needed.
    • Divide between serving bowls and top with your favorite toppings!
    • Congee will keep for up to 4 days in the refrigerator. Reheat over low-medium heat covered, and add more water if it as thickened too much.

    Nutrition

    Serving: 1 servingCalories: 229 kcalCarbohydrates: 42.9 gProtein: 3.7 gFat: 4.2 gFiber: 3.9 gSugar: 7.6 g
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    Hi, I'm Thomas, welcome to my blog! Here you will find simple, healthy and tasty plant-based recipes. Experimenting in the kitchen is my passion.

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