Summary

Ingredients

• 4 tablespoon olive oil, extra virgin
• 1 small onion (s)
• 500 g pumpkin meat
• 2 medium potato (s)
• 125 ml milk
• 1 liter vegetable broth
• 100 g spinach leaves
• 150 g rice
• salt
• pepper
• 4 tablespoon parmesan

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Instructions

1. Cook rice as directed. Peel the onion and chop finely. Dice the pumpkin flesh. Peel and dice the potatoes.
2. Sauté the onions and pumpkin in the olive oil, add the potatoes. Pour in the milk and vegetable stock, bring to the boil, cook the pumpkin over low heat until soft. Add the spinach, simmer for 2 minutes. Puree the soup.
3. Bring the soup to the boil together with the rice, dilute with broth depending on the consistency and season with salt and pepper. Serve the cheese separately.