Pumpkin Soup with Rice

Serves: 6 ; Prep: 20 mins ; Cook: 45 mins



  1. Peel the pumpkin and remove the seeds and fibres from the centre. Rinse the seeds and reserve. Cut the pumpkin flesh into cubes.
  2. Heat the oil in a large saucepan, add the onions and curry powder, and cook over a low to moderate heat, stirring frequently, for 15–20 minutes or until the onions soften and start to caramelise.
  3. Add the cubes of pumpkin, the garlic and chilli, and stir to coat with the onion mixture. Pour in the stock and add 5 tbsp of the rice. Bring to the boil, then cover the pan, reduce the heat and simmer for 25 minutes or until the pumpkin and rice are very soft.
  4. Meanwhile, bring a saucepan of water to the boil, add the remaining rice and simmer for about 15 minutes or until just tender. Drain in a sieve, rinse lightly under cold water and leave to drain again.
  5. Preheat the grill to moderately high. Spread out the pumpkin seeds on a baking sheet in a single layer and toast under the grill for 3–5 minutes or until golden and aromatic, turning them several times. Set aside.
  6. When the pumpkin and rice are soft, pure the soup, either in a blender or food processor, or using a hand-held blender directly in the pan.
  7. Stir in the cooked rice and season with salt and pepper to taste. Reheat gently. If the soup seems too thick, stir in a little hot vegetable stock or water. Stir in the chopped coriander and serve.