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Pumpkin Rice
4.7 from 30 votes

Pumpkin Rice

Flavorful pumpkin rice with coconut milk, an easy and delicious side dish or light main meal, perfect for the fall or holiday season.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4
Calories: 370 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1.3 lb pumpkin 600 g, Note 1
  • 1 onion small
  • 1 green pepper Note 2, long
  • 2 tablespoons olive oil or coconut oil
  • 2 garlic cloves
  • 1 teaspoon allspice
  • 2 teaspoons thyme dried
  • 1 cup coconut milk 250 ml/ 8.5 fl.oz
  • 3 cups vegetable broth 750 ml/ 25.3 fl.oz, divided
  • 2 cups long-grain rice 400 g/ 14 oz
  • sea salt fine
  • black pepper fine
  • 2 tablespoons parsley chopped

Instructions

    Cup of Yum
  1. Prepare pumpkin: Wash and dry the pumpkin. Halve, remove the seeds, and weigh the needed amount. Chop into small cubes. Set aside.
  2. Saute: Finely chop the onion and the green pepper. Heat the oil in a large Dutch oven or another thick-bottomed pan. Cook the onions and peppers for about 2 minutes until the onion is translucent. Grate the garlic on top, add allspice, thyme, and pumpkin. Stir well and saute for about 2 minutes, stirring often.
  3. Add coconut milk and 1 cup of vegetable broth. Stir, bring to a boil, cover, and cook on medium heat for 5 minutes.
  4. Simmer: Add the washed rice, the remaining 2 cups of vegetable broth, some salt, and pepper. Taste the broth to make sure it is salty/spicy enough. Stir, bring to a boil, lower the heat, and cook, covered, for about 15-20 minutes or until the rice is cooked to your liking.
  5. Adjust the taste with salt and pepper. Sprinkle with chopped parsley.

Notes

  • I had Hokkaido (red Kuri squash) pumpkin. If you use another sort, make sure it is a sweet, flavorful one. If you have Hokkaido you don't have to peel it, all other sorts must be peeled.
  • The Turkish long green peppers I use are often slightly hot. If you use green bell pepper instead, add some chopped fresh chili or dried chili flakes to the dish, to taste.

Nutrition Information

Serving 1/4 of the rice Calories 370kcal (19%) Carbohydrates 44g (15%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 13g (65%) Polyunsaturated Fat 7g (41%) Sodium 689mg (29%) Fiber 3g (12%) Sugar 6g (12%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 370

% Daily Value*

Serving 1/4 of the rice
Calories 370kcal 19%
Carbohydrates 44g 15%
Protein 6g 12%
Fat 20g 31%
Saturated Fat 13g 65%
Polyunsaturated Fat 7g 41%
Sodium 689mg 29%
Fiber 3g 12%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.