Serves 10 Ingredients • 1kg pumpkin, peeled, seeded and cut into cubes (reserve the seeds) • 50ml extra virgin olive oil • 2 onions finely chopped • 35g curry powder • 2 cloves minced garlic • 1 green chilli, seeded and finely chopped • 1ltr vegetable stock • 200g US long grain rice • 25g chopped coriander • Salt and pepper
Instructions 1. Heat the oil in a large pan, add the onions and curry powder, cook over a low heat, until the onions soften and start to caramelise. 2. Add the pumpkin, the garlic and the chilli. Add the stock and 1/2 of the rice cover and bring to the boil. Reduce to a simmer and cook until the rice and pumpkin are soft. 3. Bring a pan of salted water to the boil, add the remaining rice and simmer for approx 15 minutes until just tender. Drain and rinse under cold water, drain again. 4. Grill the seeds until golden and aromatic. 5. When the pumpkin and rice are soft purée to a soup with a stick blender until smooth. 6. Stir in the cooked rice, season to taste, reheat gently. 7. Stir in the chopped coriander and dress with the toasted pumpkin seeds. Recipe courtesy of USA Rice