I made this last week and it was so scrumptious...It is from the Gourgeously Green website. Her book is great too!(*Note, it says to use fresh pumpkin and I used canned pumpkin and it turned out great. Also, I would not use as much red chile flakes as it was pretty spicy. Maybe 1/4 teaspoon instead)....enjoy!!
2 tbsp butter
1 onion, chopped
2 cloves garlic, finely chopped
1 tsp ground cumin
1/2 tsp red chile flakes
7-ounce pumpkin, seeds and flesh removed, chopped into 1-inch cubes
3 cups chicken or vegetable stock
3 cups whole milk (vegan: soy silk)
Sea salt and freshly ground black pepper
1 cup chopped green Swiss chard, stalks removed
1 cup cooked brown rice
1 tsp ground cinnamon
Melt the butter in a heavy stockpot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the cumin and red chile flakes and cook for 2 minutes. Add the pumpkin, stock, milk, and salt and pepper to taste, and bring to a boil. Turn down the heat and simmer for 20 minutes, or until the pumpkin is tender. Purée the soup with an immersion blender until smooth. Add the chard leaves and simmer for 5 minutes. Spoon into warmed soup bowls, add a mound of rice to each bowl, and dust with the cinnamon.