Pumpkin, turmeric and rice soup
Ingredients for a maximum of 6 persons :
500 grams of pumpkin musquee de Provence5 carrots,1 white celery100 grams of frozen peas90 grams of rice50 grams of small lentils1 clove of garlic1 red onion1 tablespoon butter3 tablespoons olive oil1 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 texturehalfway between a smooth and a soup.