Rice Soup with Pumpkin

Boil the potatoes and squash separately until soft and easily pierced with a fork. Finish cooking when the flesh yields without resistance, avoiding leaving them too watery: a very dry consistency helps achieve a thick, smooth puree.

Blend the boiled potatoes and pumpkin until you obtain a smooth puree, without any visible chunks. the mixture until the consistency is smooth and creamy; this base will determine the structure of the soup and must be completely mixed with the milk.

Combine the potato and pumpkin puree with the milk in a saucepan and mix carefully. Distribute the liquid and vegetable parts evenly, then bring the mixture on the heat until it reaches a steady boil, without stopping stirring.

Add salt to the hot base and mix it in before adding the rice. Taste carefully to check the salty balance: Parmigiano Reggiano It will be added at the end and will further contribute to the overall taste of the soup.

Pour the rice into the saucepan When the mixture Bring to a boil and stir to combine. Cook for about 20 minutes, stirring constantly; the rice is ready when the grains are tender and the soup is thick but still runny.

Turn off the heat when the rice has reached the indicated cooking time and sprinkle the soup with the Parmigiano Reggiano grated. Stir briefly to incorporate it into the warm base, then serve immediately, when the consistency is creamy and the cheese aroma is well-perceived.