Pumpkin and Rice Soup

Cook Time 1 hour

Servings 6-8

Ingredients

1 tbsp extra-virgin olive oil, plus extra to serve

1 small onion, diced

1 carrot, finely sliced into rounds

½ large butternut pumpkin (about 600g – 1kg), peeled and cut into 3 cm chunks

1 tsp tomato paste

1 litre (4 cups) low-sodium vegetable or chicken stock (or water works well)

Salt flakes and freshly ground black pepper (optional)

Pinch of freshly grated nutmeg 

300g (1½ cups) risotto rice

50g (½ cup) freshly grated parmesan, plus extra to serve

60g (¼ cup) plain yoghurt (or fresh ricotta or sour cream), plus extra to serve

Method

Heat the olive oil in a saucepan over medium heat, add the onion and cook, stirring occasionally, for 3–4 minutes or until softened but not coloured.

Add the carrot and pumpkin and stir to coat with the onion, then stir in the tomato paste and cook for a minute. Add the stock and a pinch of salt, if using, and bring to the boil. Turn the heat down to low, cover with the lid and cook for 20-25 minutes or until the vegetables are soft.

Blend the soup with a hand-held blender until smooth (it will be quite liquid at this stage), then bring to the boil. Add the nutmeg, rain in the rice and give the soup a good stir. Allow to simmer, uncovered, for 15-20 minutes, stirring regularly so the rice doesn’t stick to the bottom.

Turn off the heat and stir through the parmesan and yoghurt. Season to taste with salt and pepper, if using, and serve with extra yoghurt and a sprinkle of parmesan.