This delicate and beautiful soup is made with the large orange pumpkins that are sold cut up in large slices. Ask to taste a bit from an open one, as the taste varies. You will know if it is not very good.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Remove the peel, seeds, and fiber from the pumpkin and cut it into pieces. Put it in a large pan with the stock and the milk, season with salt, pepper, and sugar, and simmer for 15–20 minutes, until it is tender. Lift the pumpkin out, puree in a food processor, and return to the pan. Or mash the pumpkin in the pan with a potato masher.
Step 2
Bring to the boil again, throw in the cooked rice, and simmer a minute more before serving. Add a little water if necessary to have a light creamy consistency.
Step 3
Serve, if you like, with a dusting of cinnamon on each serving.
