Pumpking and Rice Soup

Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.

Pour in the chicken broth and bring to a simmer. Add the canned pumpkin, ground coriander, red pepper flakes, and ground nutmeg, stirring well to combine.

If using fresh grated pumpkin, stir it into the pot. Simmer the soup for 8-10 minutes to allow the flavors to meld and the fresh pumpkin to soften.

Taste the soup and adjust the seasoning as needed, adding more red pepper flakes or nutmeg to preference.

Divide the hot cooked rice among four serving bowls. Ladle the pumpkin soup over the rice and garnish each bowl with cilantro sprigs. Serve hot.