Pumpkin Soup

For two servings, you need the following:

  • ½ pumpkin (Hokkaido is great, it doesn't require peeling), 100 gr risotto rice, about 600 ml vegetable stock or more according to the consistency you like (I like it creamy and need maybe a little more), oil,

  • onion, ginger, fennel seeds, turmeric, salt, pepper, lemon zest,

  • fresh parsley or basil, walnuts, or pumpkin seeds

 

How to prepare it:

  1. Quarter and grate pumpkin (if you cook for two, you can use half a pumpkin). Prepare the vegetable stock. Dry roast either walnuts or pumpkin seeds.

  2. Cut the onion finely, grate the ginger (make sure you remove all stringy bits) grind the fennel seeds.

  3. Heat up the oil in a big enough saucepan, and sauté onions and ginger. Once translucent, add the pinch of turmeric and the fennel seeds, sauté a little longer, add the grated pumpkin and sauté for another couple of minutes.

  4. Add the rice, ladle the vegetable stock slowly in, and wait between each ladle until the rice has absorbed the stock. Continue until the risotto has reached your preferred consistency.

  5. Add salt, pepper, and grated lemon zest.

  6. You can add feta, goat’s cheese, or mozzarella to make it creamier.

  7. In the end, add the parsley/basil and the walnuts/pumpkin seeds for extra taste and texture.

And enjoy this nourishing and super yummy winter dish!