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!
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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.
🥣 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.
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.
🥄 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.
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
Let me know in the comments, and feel free to leave a rating if you try this recipe!
📖 Recipe
Pumpkin Congee
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.
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