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orange rice with pumpkin cubes and parsley in a white dutch oven
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4.72 from 14 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 Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Pasta and Rice
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 370kcal
Author: Adina

Ingredients

  • 1.3 lb pumpkin 600 g, Note 1
  • 1 small onion
  • 1 long green pepper Note 2
  • 2 tablespoons olive oil or coconut oil
  • 2 garlic cloves
  • 1 teaspoon allspice
  • 2 teaspoons dried thyme
  • 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
  • fine sea salt and black pepper
  • 2 tablespoons chopped parsley

Instructions

  • Prepare pumpkin: Wash and dry the pumpkin. Halve, remove the seeds, and weigh the needed amount. Chop into small cubes. Set aside.
  • 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.
  • Add coconut milk and 1 cup of vegetable broth. Stir, bring to a boil, cover, and cook on medium heat for 5 minutes.
  • 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.
  • Adjust the taste with salt and pepper. Sprinkle with chopped parsley.

Notes

  1. 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.
  2. 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

Serving: 1/4 of the rice | Calories: 370kcal | Carbohydrates: 44g | Protein: 6g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Sodium: 689mg | Fiber: 3g | Sugar: 6g