For 4 people
Ingredients:
2 small onions
1 small pumpkin
750 ml chicken stock
3 tablespoons long grain rice
1 level teaspoon of grated nutmeg
1 pinch of ground cinnamon
1 pinch of ground cumin
Salt
1 tablespoon lemon juice
Pot
Preparation:
The onions are peeled off and cut into rings. Cut the pumpkin open and remove seeds and fibrous tissue. Scrape out the pumpkin flesh with a tablespoon and place in a pot along with the broth, onion rings, rice, nutmeg, cinnamon and caraway. Bring the whole thing to the boil and simmer over medium heat until the pumpkin flesh and rice are cooked. Season with salt and lemon juice. The pumpkin soup is ready.
Enjoy your meal!