Pumpkin soup
Instructions
Put in a saucepan the milk + two liters of water.
Clean the pumpkin and remove seeds and Peel.
Cut it into pieces (about 2 cm x 2 cm) and put it in the pot with the borlotti, the chopped Mint and a generous pinch of Marjoram.
Bring to a boil, then lower the heat and let simmer covered for about an hour.
Did this add salt and pepper and mash the pumpkin (you can do this also with the immersion Blender).
Add the rice and bring it to cooking.
A few minutes before removing from heat, add a knob of butter and two tablespoons of Parmesan.
Serve with toasted bread cubes or (much better but heavier) fried in the pan.
Ingredients and dosing for 4 persons
- 50 cl of milk
- 250 g of yellow squash
- 100 g of borlotti beans
- Some leaves of mint
- Marjoram
- 150 g of rice
- Butter
- Grated parmesan cheese
- Salt
- Pepper