1. Melt the butter in a pot and add onions. (Use medium heat.)
2. Saute onions until they are translucent and add garlic to saute for a few minutes.
3. Pour rice into the pot and toast it in the butter, onions, and garlic until it becomes translucent.
4. Add one cup of chicken stock and stir.
5. Continue to stir off and on until the liquid is absorbed.
6. Repeat steps 4 and 5 until the full three cups of stock is used and mostly absorbed.
7. Remove from heat and stir in the pumpkin and salt.