I really liked this soup - I like the sweet/spicy flavor combination, and it's a great multi nighter with easy reheating. Rick on the other hand said to me "Am I being Punked?" :D I don't think he cared for the fruit in it :) Ah well - he ate it 2 nights in a row. I love that about him :)
1 lb roasted pork tenderloin, sliced thinly and cut in bite sized pieces
1 c short grain brown rice
2 c water
1 incredibly large apple or 2 normal sized apples, peeled and chopped (don't leave these too large - you want them to cook and soften)
1 softball sized onion, chopped
1 T olive oil
1 can pumpkin puree
2 cans low sodium/low fat chicken broth
1/2t garlic powder
1 t cumin
1/2 smoked chipotle
Cook the rice with the water according to the package directions.
Sautee the onion in the oil on low - caramelize the onions low and slow. Stir occasionally, and don't let them burn.
Heat the pumpkin and broth, and whisk them together to make a smooth soup. Add spices and apple, and simmer 15 minutes or so. When the rice and onions are done, add them to the pot. At the end, add the pork, and heat through.
Enjoy!
