Gluten Free Vegan Pumpkin Rice Soup with Sage
By: Kelsey Ganes
Published: November 28, 2011

TGIMonday -- aren't you glad you aren't eating turkey?! It always seems like the first (Meatless) Monday after Thanksgiving is a welcome sight -- a gastric break from the excesses of Thanksgiving after the final scraps of leftovers have been devoured, composted or frozen. This hearty soup is perfect for shaking off the last of your food coma and savoring a light yet creamy, gluten and milk/dairy free meal that will cleanse your palate and give your gallbladder a much appreciated respite! Even better? This souper easy dish is ready in minutes and easier than you can imagine.
Pumpkin Rice Soup with Sage (Gluten Free, Milk/Dairy Free & Vegan / GFCF)
Serves 4
5 cups vegetable stock (homemade; if using storebought, select low-sodium)
	4 cups cooked & puréed pumpkin (or 1 29-ounce can pumpkin purée)
	3 cloves garlic, minced
	1/3 cup basmati rice (uncooked; or any long-grain white rice)
	1 tsp dried sage, crushed
	Pinch of salt
	Hint of allspice (barely 1/8 tsp)
	Fresh ground pepper, to taste
	1 cup low-fat coconut milk (can substitute nonfat/fat free milk if desired)
	1/4 cup fresh flat leaf (Italian) parsley, finely minced
	1/4 raw walnuts, chopped
In a stockpot, bring vegetable stock, pumpkin and garlic to a boil over high heat. Stir in rice and spices and reduce heat -- simmer until rice is tender, about 20 minutes. Stir in coconut milk and parsley and cook until just hot.
While you wait for the rice to cook, toast the walnuts in a dry skillet over medium heat, stirring frequently until the nuts are lightly browned and fragrant. Remove walnuts from the pan immediately.