Rice Soup in a Pumpkin
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
551
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 551 kcal | (26 %) | ||
| Protein | 30.1 g | (31 %) | ||
| Fat | 12.8 g | (11 %) | ||
| Carbohydrates | 57.6 g | (38 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 small Pumpkin
- 4 Tomatoes
- 1 Tbsp butter
- 1 l Chicken broth
- 1 pouch boil-in-bag Brown rice
- 400 grams cooked chicken
- peppers
- Chervil
Preparation steps
1.
Cut a lid from the pumpkin and set aside. Hollow out pumpkin and cut about 500 g (approximately 17 ounces) pumpkin flesh into cubes. Blanch tomatoes in boiling water, peel, quarter and remove seeds.
2.
Melt butter in a saucepan and sauté diced pumpkin and tomatoes. Add broth to pumpkin mixture, bring to a boil, add brown rice pouch and simmer over low heat for about 15 minutes.
3.
Cut chicken into thin strips, add to broth mixture and simmer soup for about 5 more minutes. Remove rice pouch from soup, open pouch and stir rice into soup.
4.
Season soup with salt and pepper. Spoon soup into hollowed-out pumpkin, sprinkle with chervil leaves, replace pumpkin lid and serve.
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