Moroccan Pumpkin Soup

1. 1

   Remove the peel, seeds, and fiber from the pumpkin and cut it into pieces.

2. 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. 3

   Lift the pumpkin out, puree in a food processor, and return to the pan.

4. 4

   Or mash the pumpkin in the pan with a potato masher.

5. 5

   Bring to the boil again, throw in the cooked rice, and simmer a minute more before serving.

6. 6

   Add a little water if necessary to have a light creamy consistency.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.