Roasted Pumpkin with Red Rice

This hearty combination brings a bite to our classic Roasted Pumpkin, and fills you up nicely for the hours ahead. A winner’s dinner, we say!

Serves 1

You’ll need: (per portion)

  • 250g Roasted Pumpkin soup
  • 120g red rice
  • A poached egg or soft boiled egg
  • Toasted white sesame seeds
  • Spring onion, for garnish


  1. Cook the red rice.
  2. While the rice is cooking, heat up the Roasted Pumpkin soup till bubbling.
  3. Scoop the cooked red rice onto a deep plate, and pour the Roasted Pumpkin soup over.
  4. Set the poached egg on top of the rice.
  5. Garnish with spring onion. Tuck in!