This butternut pumpkin soup is naturally thickened by the rice, making it satisfying and nutritious. The addition of parmesan and yoghurt gives this pumpkin soup a luxurious finish without the heaviness of cream. Ready in just 1 hour, this one-pot pumpkin soup is perfect for chilly nights when you want something warming and wholesome!
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
DIRECTIONS
- 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.
