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Moroccan Pumpkin Soup

2 1/2 pounds orange pumpkin
3 1/2 cups chicken stock (or you may use 2 bouillon cubes)
3 1/2 cups milk
Salt and white pepper
23 teaspoons sugar, or to taste
Cooked rice, 2/3 cup uncooked measure (optional)
1 teaspoon cinnamon to garnish (optional)


Remove the peel, seeds, and fiber from the pumpkin and cut it into pieces. Put it in a large pan with the stock and the milk, season with salt, pepper, and sugar, and simmer for 1520 minutes, until it is tender. Lift the pumpkin out, puree in a food processor, and return to the pan. Or mash the pumpkin in the pan with a potato masher. Bring to the boil again, throw in the cooked rice, and simmer a minute more before serving. Add a little water if necessary to have a light creamy consistency. Serve, if you like, with a dusting of cinnamon on each serving.

Source: www.epicurious.com