This is the time of year when everyone north of the equator thinks of fall and the coming winter. Soups made from squashes, even in North Africa, are a seasonal favorite. Here is a good one to try.
* 2 ½ pounds orange pumpkin
* 3 ½ cups chicken stock
* 3 ½ cups milk
* salt and white pepper
* 2-3 teaspoons sugar, or to taste
* 2/3 cup measure of raw rice, but cook it for this recipe
* 1 teaspoon cinnamon garnish
Remove the peel, seeds and fiber from the pumpkin and cut it into pieces. 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. Serves 6.
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