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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!
5 from 2 votes
Prep Time : 20 mins
Cook Time : 1 hr 5 mins
Total Time : 1 hr 25 mins
Servings 4 servings
Calories 229 kcal


  • 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
  • teaspoon ground black pepper
  • toppings: green onions, soy sauce, vegan meat floss, toasted sesame seeds


  • 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.


Serving: 1 servingCalories: 229 kcalCarbohydrates: 42.9 gProtein: 3.7 gFat: 4.2 gFiber: 3.9 gSugar: 7.6 g
Course : Entree, Main Course, Soup
Cuisine : Asian, Vietnamese
Keyword : kabocha congee, pumpkin rice soup
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