Grannys Pumpkin Velouté

Technical stages for Grannys Pumpkin Velouté :

• Select a large pumpkin. Clean thoroughly and brush. Eventually, rub it with oil to give a nice gloss.
• Delicately cut off the top with its stem. Empty the pumpkin using a large spoon.
• Leave about 2 cm thick flesh inside. Set aside.
• Cook the pumpkin flesh in salted water for about 20 minutes along with the rice (which is used as a liant here).
• Drain well and mix all together.
• Heat the mixture as you stir constantly and add cream, a bit of sugar, salt, pepper, nutmeg, and parsley.
• Pour the ready soup in the emptied pumpkin, replace the top and serve directly with croutons and grated cheese.