Soupe de Courge
Serves : 6 people
Preparation : 45-50 min
Cooking : 20 min
Instructions
Cut the pumpkin into cubes. Add a glass of water and cover.
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.
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.
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.
Simmer over low heat until the rice is fully cooked (20 to 25 minutes).
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.