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. PurÄe the pumpkin in a food processor. Bring the milk to just a simmer in a large saucepan. Stir in the pumpkin purÄe, 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
