Pumpkin Soup

Preparation:

Preparation: Put the milk + two liters of water in a saucepan. Clean the pumpkin by removing seeds and peel. Cut it into pieces (about 2 cm. x 2 cm) and put it in the pot with the borlotti beans, the finely chopped mint and a generous pinch of marjoram. Bring to a boil, then lower the heat and simmer covered for about an hour. Once this is done, season with salt and pepper and mash the pumpkin (you can also do it with an immersion blender). Add the rice and bring it to boil. A few minutes before removing from the heat, add a knob of butter and two spoonfuls of Parmesan. Serve with cubes of toasted bread or (much better but heavier) fried in a pan.