1 (2 pound) whole chicken
2 tablespoons olive oil
1 clove garlic, peeled and chopped
2 cups chicken stock
1 cup all-purpose flour
2 cups water
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon garlic powder
4 cups peeled pumpkin
4 cup chopped celery
2 onions
1 (3.3 ounce) can fresh basil, finely chopped
1 teaspoon dried rosemary, coarsely
6 (5 ounce) cans beef broth
1 onion, finely chopped
2 (6 ounce) cans peeled and diced tomatoes
5 stalks celery, finely chopped
4 green bell peppers
1 cup fresh freshly grated Parmesan cheese
Heat oil in a large saucepan over medium heat. Saute garlic and saute until tender; then stir in chicken stock and flour; stir-ring gently, reduce heat to medium low and simmer for 8 to 10 minutes, or until chicken is no longer pink and juices run clear. Add salt and thyme, grounds for 1/2 cup of pumpkin, celery, peppers and tomatoes; stir-ring constantly, reduce heat to medium low and simmer for another 2 to 3 minutes, or until mixture thickens to liquidy consistency (2 minutes). Stir in water to cover and bring to a boil; boil 3 more minutes. Stir in broth and onion. Heat through and serve.