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About this recipe: This is a hearty, warming pumpkin soup, perfect for cold, damp winter days. When pureed, the pumpkin and rice become silky smooth, giving the soup a velvety texture. Just a little curry powder is all you need to add a touch of subtle heat. This soup makes a tempting and filling starter.
Replace the curry powder with 1 tbsp dried rosemary or dried mixed herbs. * To make butternut squash, apple and rice soup, use butternut squash instead of pumpkin, preparing it in the same way but without reserving and toasting the seeds. Caramelise the onions in the oil, flavouring with ground cumin instead of curry powder. Add the squash to the pan with 1 peeled, cored and diced cooking apple and 2 chopped garlic cloves, then add the stock and 85 g (3 oz) basmati rice. Simmer as in the main recipe, at the same time cooking another 85 g (3 oz) basmati rice in water in a separate pan. Peel and core 1 tart eating apple and cut into small cubes. sautéin 15 g (½ oz) butter for about 5 minutes or until tender. Pure the soup as in the main recipe, then stir in the cooked rice and sauted apple. Finish by stirring in 1 tbsp Calvados and 2 tbsp crme frache.
Pumpkin is one of the largest winter squashes and can be used as a vegetable or in sweet dishes such as the traditional American dessert for Thanksgiving, pumpkin pie. Pumpkin is rich in beta-carotene, as well as other antioxidants such as lutein and zeaxanthin, all of which can help to protect the body against infections and diseases. * Rice is the most important cereal grain in the world, with some 2,500 varieties. It is a source of protein, starchy carbohydrate and most B vitamins. These, with the addition of vitamins from the pumpkin, make this a very nutritious soup.
C * A, B1, E, copper, potassium, zinc