Yogurt, sumac and flowers make unusual colors for this winter soup, as well as a tasty discovery for the palate.

1/2 Delica pumpkin
2 medium sized potatoes
1/2 white onion
1 glass of dried peas
1 cup of natural yogurt
1 cup of white rice (basmati or mixed, basmati and wild rice)
2 spoons of sumac
edible flowers
salt, pepper, extra virgin olive oil

Wash and cut all the vegetables into small pieces of about 1 cm. Put them in a large pot, add the peas, cover with water and bring to a boil. Cook for about 40 minutes, until all the vegetables are soft. Add the rice (if necessary other hot water, in case the soup turns out to be too thick) and cook for 15 minutes.

Serve hot with a spoonful of yogurt spread on the surface, plenty of sumac, a drizzle of extra virgin olive oil and the flower petals.