Basmati rice with pumpkin, carrot and potato cream

First courses, Vegetarian

Portion
2 people
Difficulty
Preparation
20 min.
Cooking
25 min.
Ingredients

120 gr. (4,2 oz.) basmati rice
2 carrots
250 gr. (8.8 oz.) of Hokkaido pumpkin
2 yellow potatoes
350 ml. (11,8 fl. oz.) vegetable broth
1/4 of a white onion
40 gr. (1,4 oz.) of butter
salt and pepper to taste
Preparation

1.Clean the pumpkin by removing the peel and seeds. Then peel the carrots and potatoes and dice everything finely.
2.Heat the butter in a pan and brown finely chopped onion. Add diced pumpkin, carrots and potatoes and cook until all the vegetables will get soft.
3.Put the vegetables in a pot, add the broth and blend everything with an immersion blender. Cook over low heat for about 10 min. stirring occasionally. If you want more 'liquid cream, you can add a little of water. At this point taste it and add salt or pepper if needed.
4.Boil the rice in a pot with salted water and when ready, drain it and distribute in 2 plates, putting the rice in the center.
5.At the end add the cream of pumpkin, carrots and potatoes. Serve immediately!
Tips

For an extra taste and fragrance add some fresh basil leaves.