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Velvety Pumpkin Soup with Rice and Cinnamon
- Serves
4
- Difficulty
Easy
Published 2016
Modern Moroccan streets and markets are full of colourful seasonal produce that inspire you to buy, go home and start cooking. The pumpkin season is particularly delightful, with the huge orange vegetables piled up on stalls and wooden carts. The sellers patiently peel and slice the pumpkins ready for making this delicious winter soup.
Ingredients
- about
1.1 kg 2 lb 7 oz 750<
Method
Remove any seeds or fibre from the pumpkin, cut off the peel and chop the flesh. Put the prepared pumpkin in a pan and add the stock, milk, sugar and seasoning. Bring to the boil, then reduce the heat and simmer for about 20 minutes, or until the pumpkin is tender. Drain the pumpkin, reserving the liquid, and purée it in a food processor, then return it to the pan.
Bring the soup back t