1 1/2 lb pumpkin, seeded and cut into large cubes
1 teaspoon salt, or to taste
3 cups milk
3 tablespoons butter
1 tablespoon grated onion
1/4 cup cooked white rice
Freshly ground black pepper
Place the pumpkin in a large saucepan with water to cover. Add the salt, and cook until tender. Drain, discarding the water. Scrape the flesh off the skin and place in a blender, Add the milk and puree.
Melt the butter in the same saucepan and saute the onion over medium heat until translucent. Add the pumpkin mixture and the rice.
Season with plenty of pepper and cook over low heat for 15 minutes, stirring occasionally. Serve.
The soup can be prepared up to 2 hours in advance and reheated just before serving.
Active Time: 10 Minutes
Total Time: 25 Minutes
Yield: 6 Servings