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Description Edit

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 Edit

Directions Edit

  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.
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