Cut the sweet potatoes, pumpkin and carrots into small pieces, pour them into a saucepan with the vegetable stock and salt, cover with a lid and let them cook until tender.

Next, mix the mixture with an blender until smooth and velvety.

In a separate pot, boil the rice; once ready, pour the hot pureed soup into bowls, add the rice and garnish with the toasted cashews, a little bit of sweet paprika and a few fresh basil leaves.