1- 4 to 5 lb pumpkin
1 - 15 oz can pumpkin puree
1 medium onion, chopped
3 cups chopped celery
3 cups chopped leek
4 cups chicken broth
½ cup white rice
1 Tbsp olive oil
1 tsp Worcestershire Sauce
1/2 cup Sour crème
½ cup toasted pumpkin seeds (Pepitas)
1/2 cup chopped cilantro
Roast Pumpkin in oven at 425˚ for 35 minutes.
Remove from oven, let cool, peel and remove seeds.
Place seeds on and oiled baking sheet and roast at 350˚ for 10 minutes.
Glaze onion, leek and celery in olive oil in a large pot.
Add pumpkin, rice, spices and chicken broth.
Simmer for 30 to 45 minutes until all ingredients are tender.
Purée all ingredients.
Garnish with the toasted seeds and sour crème and cilantro.