1. Prepare pumpkin. Cut a wide hole around the stem of the pumpkin. Use a large spoon, dig out pulp and discard. Remove the skin and chop meat into pieces.
2. Prepare soup. Place pumpkin, potato, tomato, and grass in a large pan and add stock. Season with salt and black pepper to taste. Bring to a boil, rudec head and simmer for 25-30 min until potatoes soften. Remove the lemon grass stalk and discard.
3. Prepare rice. While soup i cooking, add the rice to a small pot of boiling water. Stir until boiling. Cook rice for 12 minutes until softened.
4. Blend soup. Transfer soup to food processor and blend until smooth. Return to a clean pot. Add nutmeg and pine curd. Soup should be thick but sippable. If too thick, add a little milk. Stir in rice, butter and cream, and heat again. Serve with serving bowls and decorate with black pepper and herbs to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (702g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 66 (23%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 17.5mg||5 %|
|Sodium 605.4mg||21 %|
|Potassium 1451.9mg||38 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 40g|
|Protein 14.2g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 291
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