Courtesy of Kulinaria Recetas
Ingredients
½ medium pumpkin (peeled, seeds removed, cut into cubes)
1 large onion (chopped)
3 garlic cloves (minced)
1 chicken breast (cut into cubes)
1 large leek (sliced)
1 cup rice
1 vegetable stock cube (plus water as needed)
Cheese to taste (grated, for finishing)
Instructions
- Cut the peeled, deseeded pumpkin into cubes.
- Heat a little oil in a large pot over medium-high heat. Add the onion and garlic and cook until softened. Add the pumpkin cubes and continue to sauté until they start to turn golden.
- Crumble in the vegetable stock cube and add enough water to just cover the vegetables. Bring to a boil, then reduce heat and simmer until the pumpkin is very tender.
- Once the pumpkin is soft, remove the pot from heat and use a blender (or immersion blender) to puree the mixture into a smooth pumpkin soup. Set aside.
- In a separate skillet, heat a little oil, then add the cubed chicken and sliced leek. Cook until the chicken is browned and the leek is softened. Season with salt and pepper to taste.
- Stir the rice into the chicken and leek mixture, and cook for a few minutes until the rice becomes slightly translucent.
- Pour the pumpkin soup over the rice and chicken mixture. Stir well, reduce heat to low, cover and cook until the rice is tender and creamy, adding a little extra water or broth if needed.
- Once cooked, adjust seasoning to taste and serve warm with grated cheese sprinkled over the top.
Nutrition facts per serving (1 bowl, ~300 g, ~10 oz):
Calories 298 kcal, Fat 7.6 g, Saturated Fat 1.7 g, Carbohydrates 39.1 g, Dietary Fiber 1.9 g, Sugars 5.2 g, Protein 18.2 g, Sodium 256 mg, Calcium 74 mg, Iron 2.3 mg, Potassium 597 mg, Vitamin C 14.9 mg.