HOW TO COOK "SHIRQOVOQ" (MILK RICE SOUP WITH PUMPKIN)

            400g pumpkin, 1 cup of rice, 3 liters of milk, 1 tsp salt, 100g of ghee (or butter)

Clean pumpkin from a thin skin. Remove seeds and cut into cubes of 3 x 3 x 3 cm. Rinse, place in a boiling water (2 cups) with the rinsed rice. Salt and cook until half-ready. Then pour the milk. After boiling, cook for another 8-10 minutes. Remove the pan from the heat, cover; leave for 10 - 15 minutes.

Pour in kosas (large bowls 0.5 l), add ghee (butter) or sour cream and serve up.