Seasonal Recipes

Rustic pumpkin and rice soup

Serves 4
1 small white onion
1 small Italian sausage (optional) 
2 tbsp extra virgin olive oil or butter
800g pumpkin
1.5 L vegetable or chicken broth 
200g Vialone Nano rice
Fine grain sea salt
Black pepper, freshly ground
Parmesan cheese, grated


Peel the pumpkin, then cut into quarters and remove the seeds using a small, sharp knife. Cut into small cubes. Set aside. 
Heat the oil or butter in a large pot, add the finely chopped onion and fry until translucent. If using, remove the skin from the sausage and crumble it into the pot with the onion. Once nicely browned, add the pumpkin. Lower the heat and cook until it softens, about ten minutes. At this point, pour the stock, just enough to cover the pumpkin. Place a lid on the pot and cook for about 15 minutes. When the pumpkin is soft and falls apart, remove from the heat and cream with an immersion blender.  
Put back on the heat and add the rice and more stock. Cook on medium-low heat for twenty extra minutes - the rice must be very soft. Add more stock as needed. Before serving, taste for salt and season accordingly. Finish off with abundant freshly ground black pepper.
Serve with grated Parmesan cheese.