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Epicurious

Moroccan Pumpkin Soup

This delicate and beautiful soup is made with the large orange pumpkins that are sold cut up in large slices. Ask to taste a bit from an open one, as the taste varies. You will know if it is not very good.

Recipe information

  • Yield

    serves 6

Ingredients

2 1/2 pounds orange pumpkin
3 1/2 cups chicken stock (page 143) (or you may use 2 bouillon cubes)
3 1/2 cups milk
Salt and white pepper
2–3 teaspoons sugar, or to taste
Cooked rice, 2/3 cup uncooked measure (optional)
1 teaspoon cinnamon to garnish (optional)

Preparation

  1. Step 1

    Remove the peel, seeds, and fiber from the pumpkin and cut it into pieces. Put it in a large pan with the stock and the milk, season with salt, pepper, and sugar, and simmer for 15–20 minutes, until it is tender. Lift the pumpkin out, puree in a food processor, and return to the pan. Or mash the pumpkin in the pan with a potato masher.

    Step 2

    Bring to the boil again, throw in the cooked rice, and simmer a minute more before serving. Add a little water if necessary to have a light creamy consistency.

    Step 3

    Serve, if you like, with a dusting of cinnamon on each serving.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSoupSoup/StewMoroccanNorth AfricanAfricanPumpkinSquashVegetableStarterDinnerNut FreeGluten Free5 Ingredients or FewerSimmerCookbooks
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