"While I look hopefully to see some white snowflake, I'm having lunch with a soup of pumpkin, turmeric, rice and chopped smoked romanian cabanos. #food #comfortfood #500px"
Pumpkin, Turmeric, Rice, Sausage Soup
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Pumpkin, turmeric and rice soup
Ingredients for a maximum of 6 persons :
500 grams of pumpkin musquee de Provence
5 carrots,
1 white celery
100 grams of frozen peas
90 grams of rice
50 grams of small lentils
1 clove of garlic
1 red onion
1 tablespoon butter
3 tablespoons olive oil
1 liter of vegetable broth (celery, carrot, onion, potato,
zucchini, garlic),
30 g of fresh grated turmeric
Salt and Pepper to taste
In a large saucepan put the butter and oil and fry lightly the onion and garlic finely chopped. Add the pumpkin cut into cubes, the carrots sliced and the grated turmeric.Reduce heat and stir ingredients for 5 minutes. Add the lentils and pour the broth. From the moment it starts to boil,cook for about 25 minutes (or the cooking time indicated on the packaging of your lentils).
Finally, add the peas and rice and cook for another 15 minutes. Season with salt and pepper.
If you prepare the soup for the next day, keep in mind that the rice will absorb again a bit of broth.
Before serving, I like to blend the soup, let's say 50% of the total, so you have a double texture
halfway between a smooth and a soup.