Moroccan Pumpkin Soup

• 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
• 23 teaspoons sugar, or to taste
• Cooked rice, 2/3 cup uncooked measure (optional)
• 1 teaspoon cinnamon to garnish (optional)

1. Remove the peel, seeds, and fiber from the pumpkin and cut it into pieces.
2. Put it in a large pan with the stock and the milk, season with salt, pepper, and sugar, and simmer for 1520 minutes, until it is tender.
3. Lift the pumpkin out, puree in a food processor, and return to the pan.
4. Or mash the pumpkin in the pan with a potato masher.
5. Bring to the boil again, throw in the cooked rice, and simmer a minute more before serving.
6. Add a little water if necessary to have a light creamy consistency.
7. Serve, if you like, with a dusting of cinnamon on each serving.

orange pumpkin, chicken stock, milk, salt, sugar, rice, cinnamon

Taken from www.epicurious.com/recipes/food/views/moroccan-pumpkin-soup-373278 (may not work)