Israeli Pumpkin Soup

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== Description ==
Serve hot to 6 to 8 people.
== Ingredients ==
* 4 tsp olive oil
* 2 lb pumpkin peeled, chopped (or butternut or other winter squash)
* 1 onion chopped
* 4 garlic cloves peeled, chopped
* 1 piece chile pepper to taste, chopped (a piece of orange habanero is as wonderful as it is dangerous or add a pinch of cayenne pepper with the stock)
* 2 large tomatoes peeled, chopped (or 4 to 6 canned tomatoes)
* 8 cup chicken stock
* salt to taste
* freshly-ground black pepper to taste
* slivered leftover chicken (optional)
=== Garnish ===
* paprika
* minced cilantro leaves
== Directions ==
# In a large soup pot, saute onion, garlic, and chile pepper in the olive oil on high heat until slightly browned.
# Cut in the tomatoes and cook down for 3 to 4 minutes.
# Add stock. Bring to a boil, add pumpkin, then reduce heat and simmer for about an hour, until all solids are very soft.
# Purée, solids first, and return to soup pot.
# If you have leftover chicken, sliver it and toss it into the pot now.
# When ready to serve, reheat and ladle into bowls.
# Garnish with a sprinkling of paprika and top with minced cilantro.
Category:Israeli Soups
Category:Butternut squash Soup Recipes
Category:Chicken Recipes
Category:Pumpkin Soup Recipes
Category:Tomato Recipes
Category:Recipes that need photos