Pumpkin Soup with Rice

Ingredients

• 400 g pumpkin flesh
• 1 tsp cumin (ground)
• 0.5 tsp turmeric (ground)
• 1 tbsp marjoram (finely chopped)
• 3 tbsp olive oil
• 80 g rice
• Salt
• 100 g leek
• 20 g butter
• 600 ml chicken broth
• 4 tbsp sherry
• optional chives rings
• 4 tbsp red salsa sauce
• a handful tortilla chips

Instructions

1. 1.

   Preheat oven to 180°C. Cut pumpkin into ~1 cm cubes and place in an oven-safe dish. Mix cumin, turmeric, marjoram with olive oil; drizzle over pumpkin cubes. Add 150 ml water and bake for about 35 minutes until tender. Cook rice according to package instructions in boiling salted water, drain and set aside.

2. 2.

   Clean, wash, and slice leek into thin rings. Melt butter in a large pot and sauté leeks briefly. Combine everything with half of the pumpkin mixture and blend finely with an immersion blender. Add remaining pumpkin pieces, season with sherry, and bring to a boil again. Serve the soup garnished with tortilla chips, herbs, and salsa as desired.