Provencal Pumpkin Sherry Soup

Preheat oven to 180 degrees. Cut the pumpkin into 2 cm cubes and place in an ovenproof dish. Mix the cumin, turmeric and marjoram with the oil and sprinkle over the pumpkin cubes.

Pour 150 ml of water and cook the pumpkin in the oven for about 35 minutes until soft.

Cook long grain rice in boiling salted water according to package instructions, drain and drain.

3. clean leeks, rinse and cut diagonally into fine rings. Heat butter in a large saucepan and briefly steam leeks until tender.

4. pumpkin cubes and cooking liquid with the electric chopper finely mash.

Pour the chicken soup into the leek and fold in the pumpkin puree. Add long-grain rice and sherry, let the whole thing bubble up once.

Arrange soup with herbs to taste.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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