L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

TabboulehArabic cuisine

Paella dish

Turkish simit bunTurkish cuisine

Paella dish

Portuguese Bread Soup AçordaPortuguese cuisine

Paella dish

Beetroot PkhaliGeorgian cuisine

Paella dish

Milk soup with vermicelliSoviet cuisine

Paella dish

MamaligaMoldovan cuisine

Paella dish

Curd RingsRussian cuisine

Paella dish

Vitello tonnatoItalian cuisine

Paella dish

ChkmeruliGeorgian cuisine

Paella dish

Raisin CakeRussian cuisine

Milk soup with pumpkin

4 servings

45 minutes

The recipe is taken from the book "Bon Appetit" by Gunther Linde and Heinz Knobloch.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

344.1

kcal

13.6g

grams

11.8g

grams

49.3g

grams

Ingredients

4servings

Rice

0.8

glass

Water

500

ml

Milk

1.25

l

Pumpkin

400

g

Salt

to taste

Cooking steps

1
Boil water in a pot, add salt, pour in rice and cook it until half done.
Required ingredients:
1. Water: 500 ml
2. Salt: to taste
3. Rice: 0.8 glass

2
Pour in milk, bring to a boil, add diced pumpkin and cook covered on low heat for 20-25 minutes.
Required ingredients:
1. Milk: 1.25 l
2. Pumpkin: 400 g

3
Let it sit covered for another 5-10 minutes. Serve hot or cold.

Similar recipes