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- ½ cup long-grain white rice, rinsed well
- 1¼ cups (¼-inch-dice) fresh pumpkin or butternut squash
- 6 cups water
- 1 tablespoon minced peeled fresh ginger
- 1½ teaspoons salt, or to taste
- Place all ingredients together in boiling water for approx 1½ hours
- Simmer until soup has thickened