Ingredients:

• 1.5lb of cleaned pumpkin
• 3/4 cup of rice
• 1 onion
• 3-3.5 quarts of vegetable stock
• 3/4 cup of heavy cream
• 1 teaspoon of butter
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Warm up deep skillet with butter over moderate heat:

   

3. Peel and chop onion, add to the skillet:

   

4. Fry onions until evenly transparent, stir from time to time:

   

5. Meanwhile, clean pumpkin and dice it; add pumpkin dices to the skillet once onion is ready; fry onion and pumpkin together, stir from time to time:

   

6. Pour enough vegetable broth to the skillet to fully cover vegetables, cover skillet with a lid, adjust heat for light simmering and cook:

   

7. While pumpkin is cooking, bring a pot with water to simmer, salt to taste, add rice in and boil it for 15 mins; rice should be completely soft; then drain it thought colander:

   

8. Cook pumpkin until fully soft:

   

9. Move skillet content to a cooking pot:

   

10. Add rice:

    

11. Add reminder of the vegetable broth in:

    

12. And puree everything using hand blender (if you are not sure on how much broth you need to get soup a consistency you want, add a portion of broth first, then puree and then add just enough broth to get soup to condition you want it to be):

    

13. Put pot back on burner, bring to simmer, add cream in, mix and salt to taste if needed:

    

14. Then pumpkin and rice soup-puree is ready to be served; garnish each bowl with with chopped greens: