3 1/2 lb Pumpkin
3 White onions
1 Garlic clove
2 Fresh sage leaves
-OR- a pinch of dried sage 2 tb Olive oil
10 c Boiling water
Salt Black pepper 1/3 c Long-grain rice
— rinsed and drained Fresh Parmesan shavings — (if desired)
Choose small, sweet pumpkins for this soup. Peel pumpkin, and cut the flesh into small cubes. Peel onions and chop coarsley. Place pumpkin and onion in a soup pot with the garlic, sage, oil, and water. Season to taste with salt and pepper, then let simmer on low heat for 45 minutes.
Transfer soup to blender or food processor (working in batches if necessary) and puree. Return soup to pot and bring to a boil. Add rice at this point; cook until rice is tender. Adjust seasoning and serve, garnished with a few Parmesan shavings if desired.
Karen’s note: I would try using Italian arborio rice in this soup, to make the soup thicker and creamier.
Adapted by Karen Mintzias from a recipe in: “The Classic Mediterranean Cookbook” by Sarah Woodward
—–