1. Ingredients

4 cups (1L) Pumpkin

1 large Onion

1 1/2 tbsp. (23 ml) Ginger

2 tbsp. (30 ml) Oil

4 cups (1 L) Vegetable Stock

1/4 cup (50 ml) Uncooked Rice

1/2 tsp. (2 ml) Salt

1/4 cup (50 ml) Whiskey

1 cup (250 ml) Milk or Light Cream

2. Methods

-Peel, un-seed and dice the pumpkin into small cubes and set to the side.

-Chop the onion and finely chop or grate the ginger.

-Place the oil in a large pot and caramelize the onion and ginger.

-Pour into the pot the vegetable stock and pumpkin cubes.  Bring to a boil.

-Add the rice, salt and whiskey.

-Cover and cook till the rice and pumpkin is tender, approximately 30 minutes.  Stir occasionally with more frequency when the soup begins to evaporate the access moisture.

-Add the milk.

-Pour the soup into a blender and blend until smooth.

3. Tips

-It is important to use a vegetable stock and not a chicken or beef stock.  This will greatly change the taste of the soup.  The vegetable stock marries very nicely with the pumpkin and creates a much more desired flavour.

-The ginger needs to be grated or chopped into fine pieces so that its flavour is tasted throughout the soup.  The blending of the soup at the end will not contribute enough to the chopping of the ginger into small pieces.

-Be sure the rice is tender and cooked through prior to the blending.  When the soup is blended, the rice adds to the texture and thickness of the soup.

Yields - 8 Servings

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