Name: Pumpkin and Rice Soup
Prep time: 10 min
Cook time: 40 min
Yield: 4 servings
Ingredients: 30g butter; 3 tbsp olive oil; 1 medium onion, diced; 1 carrot, diced; 1 stick celery, diced; salt; black pepper; 400g pumpkin, diced; 1l vegetable stock; 180g rice; 2 tbsp Parmesan, grated; chilli flakes

Method

In a large, heavy-based pan or casserole, heat the , , , , and a pinch of , frying gently until the vegetables are starting to turn translucent.
Add the pumpkin and stir for a minute or two so each piece is well-coated and glistening. Add the , bring to an almost-boil, then reduce to a simmer for 15 minutes.
Add the and simmer, stirring every now and then, for 17-20 minutes, or until it is tender – you may need to add more water. Taste and add the , more and .
Serve, passing round more , and for those who want them.