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1
In a saute pan, saute onions and garlic in a bit of oil (sesame is nice, but canola is just fine) until they start to look clear.
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2
Add carrots, pumpkin, and chicken broth.
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3
Stir to combine, and pick a few spices: nutmeg, cumin, paprika and cinnamon are my standards, but it's really up to you.
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4
A bit of salt is nice, too.
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5
Once the carrots have softened, ladle them into a blender and puree.
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6
Return to pot, and repeat if desired.
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7
You should have a nice thick bright orange soup.
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8
Now comes the tricky part.
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9
Produce rice, ideally from a forgotten Chinese food carton in the back of the fridge.
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10
(If no leftover rice or pasta is available, freshly cooked will work just as well.) Dump this square of gluten into a bowl, and add lemon juice (Tbsp+) and pepper.
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11
Microwave under plastic for about two minutes; the rice will soften and absorb the juice.
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12
Add this to the soup.
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13
Stir a few times to combine; serve.
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14
A note about the chicken broth: As a variation, I've substituted orange and apple juice, and watered wine.
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15
You may want to alter your spices a bit, but I think you'll be surprised at how bright this soup tastes.
