Sauté the onion.

Add the pumpkin and a little water.

Start heating some water in a small saucepan.

Once the pumpkin is cooked, remove the pot from the heat and use an immersion blender to puree it until smooth.

Add the rice to the pot with the pumpkin puree and turn the heat back on.

Add the heated water a little at a time whenever you notice the rice is drying out.

Keep stirring to prevent the rice from sticking to the bottom.

(I noticed that adding water can dilute the flavor and salt, so I recommend adding some Parmesan cheese when the rice is almost done to enhance the taste.)