Egyptian Pumpkin Soup

Description
This Egyptian version of the pumpkin soup is made with chicken stock, real milk, and rice and has a greater hint of cinnamon and sugar content. Make the pumpkin soup richer and bolder with spices.

Ingredients

 * 2 ½ pounds orange pumpkin
 * 3 ½ cups chicken stock
 * 3 ½ cups milk, regular or low-fat/skimmed only
 * 1 teaspoon salt
 * 1 teaspoon white pepper
 * 2-3 teaspoons brown or white sugar, or to taste
 * ⅔ cups raw rice, white only
 * 1 teaspoon cinnamon powder
 * fresh cilantro leaves

Directions

 * 1) Remove the peel, seeds, and fiber from the pumpkin and cut it into pieces with the kitchen knife.
 * 2) 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.
 * 3) Lift the pumpkin out and puree in a food processor or mash with a Potato masher. Return to the pan.
 * 4) Bring to a boil once again, add the cooked rice, and simmer to heat through.
 * 5) Add a little water if necessary to have a light creamy consistency.
 * 6) Garnish with a dusting of cinnamon and a few leaves of cilantro. Serve hot and plain or with other main dishes.