Servings:
4
Prep time:
25
Cooking time:
40
INGREDIENTS
INSTRUCTIONS
- Rinse the rice and place in a saucepan with 300 ml of water; bring to a boil and cook over low heat for 40 minutes, until all the liquid is absorbed.
- Fry the chopped onion in a pot for soup for about 10 minutes with 3-4 tablespoons of olive oil, add the chopped pumpkin, ginger, mushrooms previously soaked and chopped, and a pinch of salt. Stir and cook for abundant 5 minutes over medium heat. At this point, pour about a quart of hot water, bring to a boil and simmer for about thirty minutes, until the pumpkin is very tender.
- Puree finely the soup in the pot with an immersion blender, resulting in a rather thick cream (if too firm, dilute it with a little hot water). Season with freshly ground pepper and then add the rice and distribute it in the dishes and finish by sprinkling poppy seeds, already toasted. Serve at once.
