Instructions: 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 it in a food processor, and return to the pan. Or mash the pumpkin in the pan with a potato masher.

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.

Serve, if you like, with a dusting of cinnamon on each serving.

Serves 6.

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.

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