Pumpkin jelly

Preparation:

Preparation: Boil the well-washed pumpkin in plenty of water; at the end of cooking, separate the pumpkin from the broth, remove the green parts and reduce the pulp to a puree. Sprinkle the cream of rice into about 200 g of very hot pumpkin broth, add 2 tablespoons of pumpkin puree and dilute the beef, then enrich the porridge with the Parmesan cheese and extra-virgin olive oil.