Pumpkin soup with rice

Ingredients:

• 0.5 tbsp. jasmine rice or basmati
• 3 tbsp tomato paste
• 3 tablespoons of apple cider vinegar
• 2 tablespoons golden raisins
• 2 tsp curry powder
• 1/4 tsp red pepper flakes + extra for serving
• 0.5 cup coarsely chopped roasted peanuts
• 2 tbsp. l. olive oil
• 4 cups lightly salted chicken or vegetable broth
• 1 can (425 g) canned pumpkin puree
• 2 tbsp finely chopped fresh chives

Preparation:

1. Cook rice according to package directions; fluff and set aside.
2. Meanwhile, in a food processor, combine the tomato paste, vinegar, raisins, curry powder, red pepper flakes, 1/4 teaspoon salt, 1/4 cup peanuts, and 2 tablespoons water. Process until the mixture forms a chunky paste, scraping down the sides of the bowl as needed.
3. Heat the olive oil in a medium saucepan over medium-high heat. Add the pasta and cook, stirring frequently, until the oil begins to release and the pasta turns brick-red, 6-8 minutes (add 1-2 tablespoons of water if the pasta sticks to the bottom of the pan). Stir in the chicken broth, pumpkin puree, and 2 cups of water. Bring to a simmer, stirring occasionally, and continue to simmer until the soup thickens slightly, 30-40 minutes. Add about three-quarters of the cooked rice and season with salt to taste.
4. Serve the soup with the remaining rice and peanuts. Garnish with red pepper flakes and chives.