Pumpkin and cinnamon soup (a Maroque recipe)

This delicate, warming soup has a fabulous color.  Try to pick the pumpkin for its colour and taste: crown prince or turks turban are both good.

1kg pumpkin flesh, seed and fibre removed Small knob of butter 750ml chicken stock 750ml milk salt and white pepper to taste 2 tsp sugar 75g cooked rice 1 tsp cinnamon

1. Cut the pumpkin into chunks.  Melt the butter in the base of a large pan and stir in the pumpkin, coating well.

2. Add the stock and milk, salt pepper and sugar, and simmer for 15 to 20 minutes until tender.

3. Puree the soup in batches until smooth.  Return to the pan.

4. Reheat and add the rice.  Add a little water if necessary: you should have a creamy consistency.  When warmed through, tranfer to serving bowls.

5. Dust the top of each bowl with cinnamon and serve.

Serves 4

printed from www.maroque.co.uk