Pumpkin Soup

Soupe de Courge : instructions

• 1
  Cut the pumpkin into cubes. Add a glass of water and cover.
• 2
  Cook over medium heat until the pumpkin is tender (about 20 minutes). Some pumpkins cook without releasing much liquid, so the liquid just barely covers the flesh; others are completely submerged.
• 3
  If there is too much liquid at the end of cooking, quickly reduce it over high heat, keeping a close eye on it. You can also steam the pumpkin for 20 minutes.
• 4
  In another pot, bring the milk to a boil. Add the chopped pumpkin, turnip, and celery, along with the unwashed rice, and season with salt.
• 5
  Simmer over low heat until the rice is fully cooked (20 to 25 minutes).
• 6
  Purée the mixture, then serve it in a tureen with the butter. You can also add a tbsp of chopped parsley to the tureen along with the butter.