Ingredients
2 ½ pounds orange pumpkin
3 ½ cups chicken stock
3 ½ cups milk
salt and white pepper
2-3 teaspoons sugar, or to taste
2/3 cup measure of raw rice, but cook it for this recipe
1 teaspoon cinnamon garnish

Directions
Remove the peel, seeds and fiber from the pumpkin and cut it into pieces. Put it into a large pan with the chicken stock and the milk, season with salt and pepper, and sugar and simmer for 15-20 minutes or until tender. Lift the pumpkin out and puree in a food processor or mash with a potato masher. Return to the pan.

Bring to a boil once again, add the cooked rice, and simmer to heat through. Add a little water if necessary to have a light creamy consistency. Garnish with a dusting of cinnamon.

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