Here are our simple ingredients. I have this year increased a very interesting pumpkin, the sort of "Volga grey". It is a large, gray-green, and the flesh is just fabulous, bright, fragrant, buttery like an avocado.

Definitely a lot of greenery. I have dill, quite a bit of celery (it has too bright a special flavor) and lots of cilantro (but without it, grub can't imagine).

And, of course, the king of this dish is rice. I took a long parboiled rice amber. He's not mushy, fragrant and attractive to soups just perfect.

Cook the broth. Depending on the meat it can take from an hour to two to three hours. I had pork chops on the bone, they were ready in just 30 minutes. Add salt to taste. When the meat is ready, place rice and cook for about 20 minutes. In the meantime, prepare the dressing. Cut onion into half rings, fry in a pan. Add the pumpkin, cut into small cubes.

Pour into the pan a couple of ladles of broth and stew until soft pumpkin for about 15 minutes.

The rice is cooked, add into the pot steamed pumpkin with onions and chopped tomatoes. Add spices, mix well, taste may want more salt. I left out the pepper here on the fan, you can add it now, but you can then season the finished soup. Cook for another 5 minutes. Turn off the heat.

Finely chop the herbs and garlic. Add to soup, stir. Necessarily allow to infuse for at least 15-20 minutes.