Cut pumpkin flesh and onion into small cubes, stew all into butter. Add rice, roast some
minutes and douse with wine. Add soup from time to time, rice alway has been covered. Simmer rice until tender, stiring constantly. Season to taste with salt, pepper, caraway and nutmeg. Stir in Parmesan and refine with cream.
Garnish with chopped chives and grated parmesan.