Moroccan Pumpkin Soup
This delicate and beautiful soup is made with the large orange pumpkins that are sold cut up in large slices. Ask to taste a bit from an open one, as the taste varies. You will know if it is not very good.
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- 2½ pounds orange pumpkin
- 3½ cups chicken stock (or you may use 2 bouillon cubes)
- 3½ cups milk
- Salt and white pepper
- 2-3 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 15-20 minutes, until it is tender. Lift the pumpkin out, purée it 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.
Serves 6.
From "The New Book of Middle Eastern Food" by Claudia Roden
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