Moroccan Pumpkin Soup
From aussie_meat_pie 14 years ago
- 20 minutes to make
- Serves 6
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. From "The New Book of Middle Eastern Food" by Claudia Roden
Ingredients
- 2½ pounds orange pumpkin shopping list
- 3½ cups chicken stock (or you may use 2 bouillon cubes) shopping list
- 3½ cups milk shopping list
- salt and white pepper shopping list
- 2-3 teaspoons sugar, or to taste shopping list
- cooked rice, 2/3 cup uncooked measure (optional) shopping list
- 1 teaspoon cinnamon to garnish (optional) shopping list
How to make it
- 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.
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