Vegetarian Pumpkin Pepper Rice

Peel the onion and garlic and cut into small cubes, remove the seeds from the pumpkin and cut into rough cubes. Remove the seeds from the peppers and cut them into thin strips, just before serving, fry the bell pepper strips in a little oil, season with salt and bell pepper.

Fry the onion, garlic and pumpkin in olive oil until golden, add the rice, paprika, passata and thyme, deglaze with the vinegar and pour in the soup. Simmer over low heat until the rice has absorbed the liquid and the squash is tender.

Season with salt and pepper, arrange the rice on a plate and garnish with fresh thyme, radish sprouts and the bell pepper strips.

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