Pumpkin Soup with Rice
Ingredients
Preparation steps
Cut pumpkin into 1 cm (approximately 0.3 inch) cubes and place in an ovenproof dish. Combine oil with cumin, turmeric and marjoram. Combine pumpkin cubes with oil mixture. Pour 150 ml (approximately 2/3 cup) of water and cook pumpkin in preheated oven at 180°C (approximately 350°F) for about 35 minutes or until soft. Cook rice according to package directions in boiling salted water, drain.
Rinse and dry leeks, cut crosswise into thin rings. Heat butter in a large saucepan and sauté leek briefly. Combine rice and leeks with half of pumpkin mixture and puree with a hand blender. Drizzle remaining pumpkin pieces with sherry and bring to a boil. Combine everything together. Pour soup into bowls and garnish with chips, herbs and salsa, if desired. Serve.
