Israeli Pumpkin Soup

Description
Serve hot to 6 to 8 people.

Ingredients

 * 4 tsp olive oil
 * 2 lb pumpkin peeled, chopped (or butternut or other winter squash)
 * 1 onion chopped
 * 4 garlic cloves peeled, chopped
 * 1 piece chile pepper to taste, chopped (a piece of orange habanero is as wonderful as it is dangerous or add a pinch of cayenne pepper with the stock)
 * 2 large tomatoes peeled, chopped (or 4 to 6 canned tomatoes)
 * 8 cup chicken stock
 * salt to taste
 * freshly-ground black pepper to taste
 * slivered leftover chicken (optional)

Garnish

 * paprika
 * minced cilantro leaves

Directions

 * 1) In a large soup pot, saute onion, garlic, and chile pepper in the olive oil on high heat until slightly browned.
 * 2) Cut in the tomatoes and cook down for 3 to 4 minutes.
 * 3) Add stock. Bring to a boil, add pumpkin, then reduce heat and simmer for about an hour, until all solids are very soft.
 * 4) Purée, solids first, and return to soup pot.
 * 5) If you have leftover chicken, sliver it and toss it into the pot now.
 * 6) When ready to serve, reheat and ladle into bowls.
 * 7) Garnish with a sprinkling of paprika and top with minced cilantro.