• 1 large onion,peeled and finely chopped
• 1 stalk of celery,trimmed and finely chopped
• 1 large carrot,scraped and finely chopped
• 2 oz(60g) bacon rashers,chopped
• 2 oz(60 g) butter
• 1 1/2 lb pumpkin,seeded,skin on,cut into chunks
• 3 pints(1.7 l) chicken stock
• 1 garlic clove.peeled and crushed
• salt and freshly ground black pepper to taste
• 6 oz(180g) long grain rice,washed
• 3 tablespoons grated Parmesan cheese

1.Melt the butter in frying pan.

2.Add onion,celery,carrot and bacon.

3.Fry for 5 minutes,stirring occasionally.

4.Add pumpkin chunks and fry,stirring, for additional 5 minutes.

5.Add chicken stock,garlic,salt and pepper and bring to a boil.

6.Reduce the heat.

7.Add the rice to the soup.

8.Bring to a boil and simmer for 15-20 minutes,until rice is tender.

9.Stir in Parmesan cheese and adjust seasoning.

10.Pour pumpkin soup with rice into serving bowls.

11.Serve soup with bread sticks.