When most of us think of what to make out of a pumpkin, we think pie or possibly a sweet bread. Goodness knows I dearly love both of these uses, but I think it’s sad that people forget how good pumpkin can be in savory dishes, too. In particular, it makes a fabulous soup.
Here’s a recipe I found in a cookbook I found recently on a sale table at Borders: Modern Moroccan.
Velvety Pumpkin Soup with Rice and Cinnamon:
About 2lb. 7oz. pumpkin
3 Cups chicken stock
3 Cups milk
2-3 tsp sugar
12/2 Cup cooked white rice
Salt and ground black pepper
1 tsp ground cinnamon to serve
Remove any seeds or fibers from the pumpkins. Cut off the peel and chop the flesh. Put the prepared pumpkin into a pan and add the stock, milk, sugar, and seasoning. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the pumpkin is tender. Drain the pumpkin, reserving the liquid, and puree in a food processor, then return to the pan.
Bring the soup back to the boil again, throw in the rice and simmer for a few minutes, until the grains are reheated. Check the seasoning. Dust with cinnamon and pour into bowls. Serve piping hot with chunks of bread.
If you wouldn’t mind a suggestion from me, I’d pick a hearty, crusty bread, possibly in a whole grain.