Asian Pumpkin Soup
|Pumpkin||1 1⁄2 Pound, skinned, deseeded and cut into large pieces|
|Warm water||1⁄4 Pint (150 Milliliter)|
|Grated nutmeg||1⁄4 Teaspoon|
|Dried thyme||1 Pinch|
|Milk||2 1⁄2 Pint (1.5 Liter)|
|Long grain white rice||2 Ounce (50 Gram)|
|Salt||To Taste (To Garnish)|
|Pepper||To Taste (To Garnish)|
1. Melt the butter in a large saucepan. Add the pumpkin, stir well and cook over a low to moderate heat for 10 minutes. Add the measured warm water, nutmeg, thyme and salt and pepper to taste. Cover and cook over a high heat until the pumpkin is soft.
2. Puree the pumpkin mixture in a blender or food processor, with a little of the milk if necessary, until smooth. Transfer to a clean saucepan.
3. Add the remaining milk and rice to the pumpkin puree in the pan. Stir well and cook, covered, for 30 minutes, or until the rice is tender, stirring from time to time.