Pumpkin Soup II

Ingredients

1 ½ cups cooked brown rice

1 cup onion, chopped

½ cup cooked wild rice

4 ½ cups chicken stock (see our Chicken Stock recipe)

2 tablespoons butter

¾ lb fresh pumpkin, cut into pieces

¼ lb carrots, sliced into rounds

½ cup heavy cream

freshly ground white pepper

a handful parsley, chopped, for garnish

 In a Dutch oven, melt the butter and sauté onion until soft. Stir in the pumpkin, carrots, and stock. Simmer for 15 minutes, stirring often.  Add the white pepper and cooked rice and cook for another 10 minutes.  Stir in the cream and bring the soup to boil.

Garnish the soup with chopped parsley before serving.

Serves approx 8