Creamy Pumpkin Soup with Rice
A lightly sweet puréed soup of pumpkin, carrot, and potato with rice. The velvety texture and bright color appeal to little ones, and it is easy to eat with a spoon.
- Time
- 35 min
- Serving
- 128 kcal
- Ingredients
- ≈ $0.46
- Protein
- 3 g
Ingredients
- 1 Pumpkinpack 1 kg ≈ $2.80 100 g
- 2 Carrots≈ $1.50 per kg 20 g
- 3 Potatoes≈ $2.18 per kg 40 g
- 4 Short-grain ricepack 800 g ≈ $2.17 10 g
- 5 Butterpack 180 g ≈ $1.57 4 g
- 6 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel the pumpkin1, carrot2, and potato3 and cut into 1–1.5 cm cubes.
Rinse the rice, cover with 250 ml of boiling water, and cook over low heat for 8 minutes.
Add the vegetables and cook, covered, for 15–20 minutes, until the carrot2 and pumpkin1 are very soft.
Add salt, remove from the heat, and let cool slightly for 5 minutes.
Blend with an immersion blender until smooth. If the soup is thick, add a little hot water.
Stir in the butter5 and serve warm, checking the temperature first.
Tips
- Why it works
- Cook the rice for 8 minutes before adding the vegetables. Round-grain rice takes longer to soften, and after blending it thickens the soup without flour or cream.
- Substitutions
- Swap the pumpkin for zucchini, 100 g, and the soup will be less sweet. Swap the rice for potato, an extra 20 g, and the thickness will come from the potato starch.
- Common mistakes
- The soup turns out grainy if the rice or carrot is undercooked before blending. Taste a piece of carrot: it should mash against your tongue with no effort.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat on the stove, stirring, add a spoonful of water if it has thickened, and always cool to warm.
- Serve with
- Serve at lunch with a slice of boiled chicken or a hard-boiled egg yolk mashed on the plate, if your pediatrician has already introduced it.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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