Vegetarian Recipes - Rice and Pumpkin Soup Recipe

  
 

Rice and Pumpkin Soup Recipe

 

Ingredients

 

Serves 6

  • 3 lb/1.5 kg pumpkin, peeled, seeded, and cut in 1-inch/2.5 cm cubes

  • 2 cups/500 ml milk

  • salt to taste

  • 1 large onion, finely chopped

  • 6 tbsp butter

  • 1 1/2 quarts/1.5 liters boiling Vegetable Stock

  • 1 cup/200 g short­grain white rice

  • 1/3 cup/45 g freshly

Method:

  1. Put the pumpkin in a saucepan with the milk and salt and cook for 10 minutes, or until the pumpkin is tender.

  2. Puree the pumpkin in a food processor. Place the puree in a heavy-bottomed pan over very low heat and cook for about 5 minutes, stirring continuously with a wooden spoon. Remove from heat.

  3. In a large heavy-bottomed pan, sauté the onion in the butter until soft. Add the pumpkin mixture and mix well.

  4. Pour the stock into the pumpkin mixture, and when it returns to the boil, add the rice. Check the seasoning and cook for about 15 minutes, or until the rice is tender.

  5. Sprinkle with the Parmesan and serve hot.