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. 
 
21/2 lb.  orange pumpkin
3-1/2 cup  chicken stock (or you may use 2 bouillon cubes)
3-1/2 cup  milk
  salt and white pepper
2 - 3 tsp  sugar, or to taste
  cooked rice, 2/3 cup uncooked measure (optional)
1 tsp  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, puree 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 
http://www.sudairy.com/mer/recipes.html 
 
-- 
(ID: 13880) Mirror: rec.food.recipes: Wed, Mar 12, 2003


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