Begin by melting the butter in a sturdy, heavy-bottomed pan over low heat.
Add the pumpkin pieces and gently cook, stirring frequently, for around 15 minutes until softened.
Sprinkle in the nutmeg and salt, then pour in the warm water.
Turn the heat up and cook the mixture quickly until the pumpkin becomes tender.
Once soft, blend the mixture into a smooth purée.
In a separate pan, heat the milk and then stir in the pumpkin purée along with the rice.
Bring the mixture to a boil, then reduce the heat to a gentle simmer, allowing it to cook for about 30 minutes.
Serve the soup hot, accompanied by croutons or your preferred type of bread.
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