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Pumpkin and Rice Soup

Wash a quarter of a pound of rice, and boil it gently until it is almost soft. Drain it, and put it aside. Pare a small pumpkin, take out the seeds, and slice the whole or half of it. Take the slices, and put these in a saucepan, with two large onions, two cloves, four or five sticks of celery, a sprig of parsley, a tea-spoonful of sugar, a little pepper and salt, and two quarts of water. Simmer all gently together until the vegetables are quite soft, then rub them through a colander, and keep back the fibrous portion. Set the puree, with the liquor that has run through the colander with it, again upon the fire, add the rice, and boil gently until the latter is tender. Serve very hot. The soup will be much improved if nicely-flavoured stock, or the liquor in which meat has been boiled, be used instead of water. Time, two hours and a half. Probable cost of pumpkins, uncertain. Sufficient for seven or eight persons.