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Recipe: Pumpkin Cauliflower Soup

Ingredients

• kabocha, a quarter, chopped
• cauliflower, head, chopped
• carrot, one, thinly sliced
• chicken or vegetable stock, approx 3 cups
• rice, one cup, uncooked
• smoked paprika, one teaspoon
• garllic, minced, 2-3 cloves
• salt & pepper to taste

Method Boil the pumpkin and drain, remove the skin (you can of course peel the kabocha beforehand - I just find it easier this way. You don't want the skin on - it will discolour the soup). Put the chicken/vegetable stock in a pot, add the cauliflower. Simmer until cauliflower starts to soften, add in the pumpkin, carrot and rice. Add in the smoked paprika and garlic. Simmer until the rice is soft but not mush. Remove from the heat and blend. Add back to the pot to season and to warm. Serve warm. Tips If the soup is too thick, thin with more stock.

Next entry: Ladder in the Round
Previous entry: Recipe: Renkon Chips

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