Click on the image, above to submit to Pinterest.
Pumpkin and Rice Chicken Soup
Pumpkin and Rice Chicken Soup is a modern American recipe for a classic soup of pumpkin, rice and milk with leeks in a home-made chicken stock base. The full recipe is presented here and I hope you enjoy this classic American version of: Pumpkin and Rice Chicken Soup.
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
4
Rating: 
Tags : Chicken RecipesFowl RecipesVegetable RecipesMilk RecipesUSA Recipes
This is a classic soup of pumpkin and rice in a home-made chicken stock base finished with milk.
Ingredients:
For the Chicken Stock Base:
2 chicken leg quarters
1 onion, quartered
2 carrots, chopped
1 celery stick, chopped
8 black peppercorns
900ml water
For the Soup:
450g wedge of pumpkin
1 tbsp sunflower oil
25g butter
6 green cardamom pods
2 leeks, chopped
115g basmati rice, washed thoroughly
350ml milk
salt and freshly-ground black pepper, to taste
4 thinly-pared strips of orange zest, to garnish
granary bread, to accompany
Method:
Begin with the chicken stock. Combine the chicken quarters, onions, carrots, celery and black peppercorns in a large pan. Pour over the water and slowly bring the mixture to a boil. Skim the surface as needed then reduce the heat, cover the pan and cook gently for 60 minutes.
After this time, strain the chicken stock into a large bowl (discard the vegetables). Set the chicken legs aside until cool enough to be handled then remove the skins, take the meat from the bones and cut the flesh into strips.
Remove the skins and seeds from the pumpkin then cut the flesh into 2cm cubes.
Heat the oil in a pan, crush the cardamom pods and fry in the oil for about 2 minutes. Add the leeks and the pumpkin cubes then cook, stirring frequently, for 4 minutes over medium heat. Reduce the heat then cover the pan and sweat for 5 minutes, or until the pumpkin pieces are completely soft.
Pour in 600ml of the chicken stock then bring the mixture to a boil. Reduce to a simmer, cover the pan and cook gently for 12 minutes. Add the remaining to a measuring jug and make up to 300ml with water.
Add the rice to a pan, pour in the 300ml of stock then bring to a boil, reduce to a simmer and cook for about 10 minutes or until the rice is tender. Adjust the seasonings to taste.
Remove the cardamom pods from the soup then turn the soup mixture into a food processor and purée until smooth. Pour into a clean pan and stir in the milk, chicken pieces and the rice. Heat gently until just simmering then pour into a warmed tureen. Garnish with the strips of lemon zest and plenty of freshly-ground black pepper.
Serve hot, accompanied by thick slices of fresh granary bread.
