Spicy Pumpkin Soup with Rice

Ingredients

• 600 g pumpkin (e.g., Hokkaido or muskmelon pumpkin)
• 1 tsp cumin powder
• 0.5 tsp ground turmeric
• 1 tsp dried marjoram
• 3 tbsp olive oil
• 80 g natural rice
• Salt
• 100 g leeks
• 1 tbsp butter
• 750 ml vegetable broth
• 1 tbsp White Wine Vinegar
• tarragon
• Chives
• black pepper

Instructions

1. 1.

   Clean, peel, and remove seeds and fibers from the pumpkin. Cut the flesh into about 2 cm cubes. Combine with cumin, turmeric, marjoram, and oil in a baking dish, mix evenly. Add 150 ml hot water and bake in a preheated oven at 180°C (fan 160°C, gas level 2–3) for 35 minutes until soft. Then blend the pumpkin cubes and cooking liquid with an immersion blender to a fine puree.

2. 2.

   Meanwhile cook rice according to package instructions in boiling salted water, drain and set aside. Clean leeks, wash, and cut crosswise into thin rings. Melt butter in a large pot and sauté leeks over medium heat for 2 minutes. Add broth, rice, and pumpkin puree, bring to a boil.