Egyptian Pumpkin Soup

== Description ==
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 ==
* 2 ½ pounds orange pumpkin
* 3 ½ cups chicken stock
* 3 ½ cups milk, regular or low-fat/skimmed only
* 1 teaspoon salt
* 1 teaspoon white pepper
* 2-3 teaspoons brown or white sugar, or to taste
* ⅔ cups raw rice, white only
* 1 teaspoon cinnamon powder
* fresh cilantro leaves
== Directions ==
# Remove the peel, seeds, and fiber from the pumpkin and cut it into pieces with the kitchen knife.
# 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.
# Lift the pumpkin out and puree in a food processor or mash with a Potato masher. Return to the pan.
# Bring to a boil once again, add the cooked rice, and simmer to heat through.
# Add a little water if necessary to have a light creamy consistency.
# Garnish with a dusting of cinnamon and a few leaves of cilantro. Serve hot and plain or with other main dishes.
Category:Chicken stock and broth Recipes
Category:Egyptian Recipes
Category:Egyptian Soups
Category:Potato Recipes
Category:Pumpkin Recipes
Category:Recipes that need photos
Category:African Recipes
Category:African Soups
Category:Vegetable Recipes
Category:Vegetarian Recipes
Category:Vegetarian Soup Recipes
Category:East African Recipes
Category:East African Soups
Category:Rice Recipes
Category:White rice Recipes
Category:White pepper Recipes
Category:Cinnamon Recipes
Category:Milk Recipes