John Myers
Ingredients for 4 servings:
- 2 kg pumpkin(s), yellow
- 1 onion(s)
- 1 carrot(s), thick
- 1 stalk(s) leek
- 3 tbsp butter
- 200 g rice (long grain rice)
- 1 jar white wine
- 1 ½ liters of chicken broth
- ¼ liter cream
- salt and pepper
- chives
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Pumpkin soup with rice
Cut a crosswise cap off the pumpkin with a sharp knife. First, scoop out the seeds with a spoon, then scoop out the flesh, taking care not to damage the pumpkin skin. Sauté the finely chopped onion, carrot, and the white part of the leek (sliced into rings) along with the diced pumpkin flesh in a large pot in 3 tablespoons of hot butter. Add the rice. Deglaze with wine and top up with the broth. Cover and simmer for about 1 hour. Then puree the soup with an immersion blender, season with salt and pepper, and add the cream. Meanwhile, slice the light green part of the leek into rings. Sauté in a little butter. Add the washed and thoroughly dried pumpkin seeds and toast. Ladle the soup into the rinsed pumpkin skin. Sprinkle with the leek, pumpkin seeds, and chives. (The soup also tastes good in a regular bowl.)
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