Pumpkin and rice soup with crisp ham
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Cream
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Pumpkin peeled and deseeded 1000 g
- Serrano ham 40 g sliced and 40 g chopped 80 g
- Onion peeled 180 g
- Rice dry 25 g
- Extra virgin olive oil 30 g
- Parsley 3 g
- Salt adjust to the ham 1 g
- Water 1000 g
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Method
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Preheat the oven to 180°C. Spread 40 g of ham in slices on a parchment-lined tray and bake for 8–12 minutes, checking from minute 8. Cool so it becomes crisp.
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Chop the onion and soften in a saucepan with the oil for 5 minutes. Add the pumpkin in 2 cm cubes and cook for another 5 minutes.
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Add the rice, remaining 40 g of chopped ham, water and salt. Cover and simmer gently for 20–25 minutes until the rice and pumpkin are very tender.
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Remove from the heat and blend with a stick blender. Divide between four bowls, break the crisp ham into flakes and add it with the chopped parsley.
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