This week I'm joining in for Sunday Supper hosted by Pip at Meet Me at Mikes!
Roasted Pumpkin and Rice Soup
1kg raw pumpkin
1 brown onion
3 cloves garlic
1 litre chicken stock
1/2 cup basmati rice
salt and pepper
Peel and cut pumpkin, onion, and garlic. Toss in olive oil and then slow roast in the oven at about 160 degrees celsius for about 2 hours.....
Put cooked pumpkin in a large saucepan and mash.
Put cooked onion and garlic in the food processor and wizz, then add to mashed pumpkin.
Add chicken stock to saucepan and bring to a simmer.
Add basmati rice and simmer for approximately 20 minutes until rice is cooked through. Stir a few times and keep an eye on it so that the rice doesn't stick.
Add salt and pepper to taste.
If soup is too thick, just add more water.
Serve with toast and butter or some nice crusty bread....perfect for a chilly autumn night!