Ingredients
- 6-8 lb. pumpkin (seeds removed and reserved for roasting later). Loosen some of the pumpkin meat - be careful not to cut through the skin of the pumpkin. You will add the pumpkin meat to the broth at the end.
In a large pot:
Sautee 6 Tbl. Butter
1 cup chopped onion
Add about ¾ cup rice (I like long grain and wild rice Rice-A-Roni) – cook until milky OR cook rice ahead of time and add to broth
Add: ½ tsp. sage
1 tsp. salt
¼ cup parsley
4-6 cups chicken stock
1-2 tsp. granulated garlic
1 Tbl. Chicken bouillon (not necessary if you use Rice-A-Roni)
1 cup heavy cream
Description
A Hot And Yummy Treat - Excellent For That Chilly Halloween Night
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