Soften the long grain rice in the soup, at the end all the liquid should be absorbed. Cool down. Now mix the long grain rice with the egg yolks and breadcrumbs. Season to taste with salt and freshly ground pepper.
Sauté onion and garlic in butter until light yellow. Add the pumpkin, sprinkle with paprika and sauté briefly. Add the white wine and the soup and cook the pumpkin for about twenty minutes.
Grind the soup. Stir in half of the fresh cream and season with salt and pepper.
To finish, make the soup with the herbs five min. Form balls the size of a walnut from the rice mixture and place them in the herb broth. Let it boil once, remove the frying pan from the fire and keep the rice balls warm in the broth.
Serve the pumpkin soup in warmed plates and add a few rice balls. Garnish with a dollop of crème fraîche.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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