Rice Soup in Pumpkin

Ingredients

• 1 small pumpkin
• 4 tomatoes
• 1 tbsp butter
• 1 l chicken broth
• 1 packet of plain rice
• 400 g cooked chicken meat
• salt, pepper
• chervil leaf

Instructions

1. 1.

   Cut a lid off the pumpkin and set aside. Hollow out the pumpkin. Cut about 500 g of pumpkin flesh into cubes. Rinse the tomatoes with boiling water, peel, quarter and seed them.

2. 2.

   Heat butter in a pot and sauté the pumpkin cubes and tomato quarters. Add the hot broth. Bring everything to a boil and add the plain rice. Simmer on low heat for about 20 minutes.

3. 3.

   Slice the cooked chicken meat into fine strips and add it 5 minutes before the end of cooking. Remove the packet from the broth, tear it open downward and return the rice to the soup.

4. 4.

   Season with salt and pepper. Fill the hollowed pumpkin with the soup, sprinkle chervil leaves on top. Put the lid back on and serve.