Pumpkin soup with rice and chicken

ingrediencie

1 liter meat broth 600 g pumpkin flesh 200 g chicken breast 3 pcs tomato 80 g rice 2 tbsp oil 2 tbsp butter 2 tbsp whipping cream 1 pinch nutmeg to taste ground black pepper to taste salt a little lemon zest

progress

1. Remove the seeds from the pumpkin flesh and tomatoes and cut into cubes. Add to a saucepan and cover with the meat stock with the lemon zest, salt and pepper. Cook for approximately 25 minutes. Then remove about 100g of the pumpkin and blend the rest. 2. Rinse the rice and boil in salted water. Cut the chicken breasts into cubes, season with salt and fry in hot oil. Stir butter, cream and nutmeg into the soup. Simmer briefly, add rice, pumpkin pieces and meat. Garnish with thyme and serve with baguette.