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PUMPKIN SOUP

Preheat the oven to 350F. Place the pumpkin in a shallow ovenproof dish with 1/2 cup of water.  Bake until soft, about 15-20 minutes.  PurŽe the pumpkin in a food processor.  Bring the milk to just a simmer in a large saucepan.  Stir in the pumpkin purŽe, rice, sugar, and salt to taste.  Bring to a boil, reduce heat, and simmer for 20-25 minutes, until the rice is cooked.  Add the butter and parsley to the soup before serving.  The sugar can be omitted from this recipe.
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4 cups millk
4 lbs peeled and seeded pumpkin, cut into 1/2-inch cubes
2 tbsp rice
2 tbsp sugar
2 tbsp unsalted butter, diced
1/4 cup fresh chopped parsley
salt, pepper
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10
mn
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50
mn
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Soups
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RosŽ de Provence
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