Separate the pumpkin from the skin, scrape out the seeds and soft inner flesh, dice the firm flesh and sauté in a little tap water, pass through a sieve. Mix pumpkin puree with cow’s milk, cooking oil and sugar, boil and brown the long grain rice in it. Season the broth with salt and add egg yolks.
Author’s note: One of the most popular soups in East and West Prussia. It was occasionally cooked a little thicker than it should have been and then served with flour dumplings or alternatively potato dumplings.