Pumpkin soup

Instructions
Remove the rind and seeds of the pumpkin and cut it into slices.



In a saucepan, melt 15 g of butter with a chopped onion; when it becomes golden, add the pumpkin, herbs in bunch, salt, pepper and a pinch of nutmeg.



Let flavour stirring the pumpkin, remove the bunch of herbs and cover with 1 liter scarce of hot broth.



After 30 minutes reduce to pulp the pumpkin and add the hot milk; once it starts to boil again control salting and put the rice.



When the rice is cooked, stir in the remaining butter.



Pour into the bowl and serve with grated Parmesan apart, to be added at will.