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.

　　

Ingredients

serves 6

　　2 1/2 pounds orange pumpkin

　　3 1/2 cups chicken stock (page 143) (or you may use 2 bouillon cubes)

　　3 1/2 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)

　　

Step 1

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 in a food processor, and return to the pan. Or mash the pumpkin in the pan with a potato masher.

　　

Step 2

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.

　　

Step 3

Serve, if you like, with a dusting of cinnamon on each serving.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf