Soupe de Potiron (Pumpkin Soup)

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Title: Soupe de Potiron (Pumpkin Soup)
Categories: Soups
Yield: 6 Servings

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

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