This delicate soup from Morocco also looks beautiful. It depends very much on the type of pumpkin you find. As it is difficult to tell what they are like, ask to taste a bit from an open one. You will know when it is not good.
Remove the peel, seeds and fibre from the pumpkin and cut it into pieces. Put it in a large pan with the stock and the milk, season with salt and pepper and simmer for 15–20 minutes until it is tender. Lift the vegetable out and purée it in a blender or through a sieve and return to the pan. Bring to the boil, throw in the rice and simmer a minute more before serving.