Rice Soup in a Pumpkin

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.

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.

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.