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Pumpkin Soup with Rice

Pumpkin Soup with Rice

50 min.
Time:
Ingredientsfor  
Ingredients
400 grams Pumpkin
1 tsp Cumin (ground)
½ tsp Turmeric (ground)
1 Tbsp marjoram (finely chopped)
3 Tbsps olive oil
80 grams Rice
salt
100 grams Leeks
20 grams butter
600 milliliters Chicken broth
4 Tbsps sherry
scallions (to taste)
4 Tbsps red Salsa
1 handful Tortilla chip
How healthy are the main ingredients?
PumpkinLeekolive oilmarjoramCuminTurmeric
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Preparation
1.

 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. 

2.

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.

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