In a lidded pan on medium heat, add the butter and wait for it to melt.
Add the pumpkin puree, stirring frequently, until smoother consistency.
Pour in the coconut milk and season with nutmeg and salt. Stir well.
Pour in the broth and bring to a boil. Toss in the rice and stir well.
Reduce the heat to low, cover, and cook for 10 minutes.
Shut the heat off, and leave covered for another 10 minutes. NO PEEKING!
Top with grated parmesan cheese.
