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.
- 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
- Remove the peel, seeds, and fiber from the pumpkin and cut it into pieces with the kitchen knife.
- 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.
- 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 and a few leaves of cilantro. Serve hot and plain or with other main dishes.
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