Rice Soup with Pumpkin

• 1/2 cup long-grain white rice, rinsed well
• 1 1/4 cups (1/4-inch-dice) fresh pumpkin or butternut squash
• 6 cups water
• 1 tablespoon minced peeled fresh ginger
• 1 1/2 teaspoons salt, or to taste
• Accompaniments: thinly sliced scallion, very finely julienned ginger, chopped salted peanuts, and Chinese hot oil

1. Combine all ingredients in a 3- to 4-quart heavy pot and bring to a boil, stirring occasionally.
2. Simmer, covered, stirring occasionally, until thickened and creamy, about 1 1/2 hours.

longgrain white rice, pumpkin, water, fresh ginger, salt, scallion

Taken from www.epicurious.com/recipes/food/views/rice-soup-with-pumpkin-103393 (may not work)