This soup has a double shot of good health to it for cold season. Made with chicken stock and orange vegetables your immune system will be super-charged.

Chicken Stock:

In a sauce pot, lightly saute;

1 rough chopped onion

2 cloves whole garlic

a little each of sage, parsley, thyme and bay leaf

1 red chili

2 stalks of rough chopped celery

2 ears of corn, cut in big chunks

3 big carrots, rough chopped

Add 1 chicken carcass with leg meat. (I always cut off the breast meat for dinner the next night)

1 cup of wine or 2 tsp of apple cider vinegar (helps to pull calcium from the chicken bones)

2 quarts of water

2 chicken bouillon cube

S & P

Let simmer for a couple of hours, covered. Add more water if needed and skim guck off top if needed.

While the stock is readying itself, roast your pumpkin. Cut pumpkin in half and put cut side up with a little olive oil, salt & pepper rubbed into it. Roast at 425 for 40 minutes. Take out of oven when done and set aside to scoop out of shell when cool.

In a soup pot;

Saute in a little olive oil and butter;

1 chopped onion

2 stalks of minced celery

2 cloves crushed garlic

1 red chili, minced

Saute until going golden, then add;

1 cup of white or brown basmati rice

Scooped out, and cut up roasted pumpkin

2 ears of corn shucked

2 minced leaves of sage

Strained chicken stock

pulled leg meat

Let simmer until rice is done

Add Salt, crushed red pepper, grated nutmeg & fresh black pepper and serve with a fresh grating of parmesan