Rice and pumpkin soup
Quantity for 4 people:
- 500 GRAMS OF YELLOW PUMPKIN
- 80 GRAMS OF RICE
- 1/4 LITER OF SKIMMED MILK
- 1/4 ONION
- 1 BIG POTATO
- 1 TEASPOON MINCED PARSLEY
- BROTH PREPARED WITH VEGETABLE EXTRACT
- 2 SPOONS OF GRATED PARMA CHEESE
- SALT AND PEPPER
Recipe for rice and pumpkin soup
Put the chopped onion and a glass of milk in a saucepan. It is made to boil over low heat, mixing frequently, and when the milk has almost completely evaporated, add the pumpkin cut into pieces, in the form of cubes, and season with salt and pepper, let it take flavor and mix. Add the potato, already peeled and halved, and about a liter of hot broth, letting it boil over low heat for an hour.
After this time, place the potato on a plate, crush it well and put it back in the container, add the rice and the amount of broth necessary to cook it. During cooking, the rest of the milk is gradually added to the casserole.
Before removing the casserole from the heat, season it with the parsley and Parma cheese. Mix it, let it rest for a few minutes and serve this soup, which is very delicate and whose flavor, somewhat sweet, can be made to disappear by increasing the amount of parsley or adding 3 of finely chopped celery. 4 leaves.
This dish is excellent accompanied by a second of meat such as loin to Isabel or any recipe with chicken.
If you liked the rice and pumpkin soup, do not forget to visit our section rice.