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Spiced with cinnamon
and added with small amount of rice make this fragrant, creamy soup
a more substantial meal.
Ingredients (serves
four)
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1 kg of pumpkin
(peeled, seeded and diced)
-
700 ml milk
-
700 ml of chicken
stock
-
2 tsp of sugar
-
1 small bowl of cooked
rice (about 70 grams)
-
salt and pepper to
taste
-
5 ml ground cinnamon
to garnish
Method
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Bring pumpkin and
chicken stock to a boil in a deep sauce pot. Add milk and
seasoning then simmer with low heat for about 20 minutes until
pumpkin is soft.
-
Drain the pumpkin
and set the soup aside. pureed the pumpkin with a blender then
return both soup and puree into the pot.
-
Bring the soup to
a boil again then add rice into it. Simmer with low heat fore
about 10 minutes until rice is soften.
-
Adjust seasoning
and dust with cinnamon, serve hot.
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