Egyptian Pumpkin Soup

Ingredients

 * 2 ½ pounds orange pumpkin
 * 3 ½ cups chicken stock
 * 3 ½ cups milk
 * salt and white pepper
 * 2-3 teaspoons sugar, or to taste
 * 2/3 cup measure of raw rice, but cook it for this recipe
 * 1 teaspoon cinnamon garnish

Directions

 * 1) Remove the peel, seeds and fiber from the pumpkin and cut it into pieces. Put it into a large pan with the chicken stock and the milk, season with salt and pepper, and sugar and simmer for 15-20 minutes or until tender. Lift the pumpkin out and puree in a food processor or mash with a potato masher. Return to the pan.
 * 2) Bring to a boil once again, add the cooked rice, and simmer to heat through. Add a little water if necessary to have a light creamy consistency. Garnish with a dusting of cinnamon.