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Pumpkin soup

For 4 people

pumpkin soup


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


1 tablespoon lemon juice



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!

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