John Myers
Rice and Pumpkin Soup
The perfect rice and pumpkin soup recipe with a picture and simple step-by-step instructions.
- 120 g Long grain rice
- 1 kg Hokkaido pumpkin
- 4 tbsp Rapeseed oil
- 1 liter Vegetable broth, instant
- 5 cm Fresh ginger
- 2 tsp Cane sugar
- 2 tbsp Miso paste
- 0,5 bunch Fresh coriander
- Salt and pepper
- Wash the rice in a colander and drain, then chop finely in a blender.
- Wash the pumpkin, cut in half, core and cut into coarse cubes. Heat in a saucepan with 2 tablespoons of oil, sauté rice and pumpkin in it over medium heat for 2-3 minutes. Pour in the vegetable stock and cover and simmer over low heat for 30-40 minutes, stirring occasionally.
- Peel the ginger and cut into very thin slices. Heat the remaining oil in a pan and fry the ginger slices in it over medium heat until crispy until golden. Degrease on kitchen paper.
- Wash the coriander, shake dry and finely chop (put some stalks aside for decoration). Season the rice and pumpkin soup with sugar, miso paste, salt and pepper. Arrange in four plates, spread the fried ginger on top. Serve with coriander greens and sprinkle with chopped coriander.
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