Pumpkin Disco Soup Recipe

For our Pumpkin Disco Chop we will be cooking Rachel Roddy’s Italian inspired pumpkin and rice soup. If you would like to have go at recreating the meal at home just follow the recipe below. This event is part of Your Food Needs You and is funded by MRWA Community Fund.


Rice and pumpkin soup

Serves 4

30g butter
3 tbsp olive oil
1 medium onion
, diced
1 carrot, diced
1 stick celery, diced
Salt and black pepper
400g pumpkin or butternut flesh
, diced
1 litre vegetable or chicken stock, or water
180g rice
(arborio or vialone nano)
2 tbsp grated parmesan, plus extra for serving
Red chilli flakes (optional)

In a large, heavy-based pan or casserole, heat the butter, olive oil, onion, carrot, celery and a pinch of salt, frying gently until the vegetables are starting to turn translucent.

Add the pumpkin and stir for a minute or two so each piece is well-coated and glistening. Add the stock, bring to an almost-boil, then reduce to a simmer for 15 minutes.

Add the rice and simmer, stirring every now and then, for 17-20 minutes, or until it is tender – you may need to add more water. Taste and add the parmesan, more salt and pepper.

Serve, passing round more grated parmesan, olive oil and red chilli flakes for those who want them.

You can read the full article which originally featured in the guardian here.