Moroccan Pumpkin Soup

This easy to make soup is a wonderful tummy filler for those cold wintery nights stuck inside. With minimal effort you can throw this together in no time.

Serves: 4

Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients

• 1.1kg pumpkin, cut into small pieces
• 750ml chicken stock
• 750ml milk
• 1/2 cup cooked white rice
• 2-3 teaspoons sugar
• 1 teaspoon ground cinnamon, to garnish
• salt and ground black pepper

Method

1. Add stock, milk, pumpkin, sugar and seasoning to a large saucepan and bring to the boil, then reduce heat and simmer for about 20 minutes until the pumpkin is tender.
2. Drain the pumpkin, reserving the liquid, and puree it in a blender/food processor, then return to the pan with the liquid.
3. Bring the soup back to the boil again, throw in the rice and simmer for a few minutes, until grains are reheated. Check the seasoning.
4. Pour into bowls and dust with cinnamon. Serve piping hot, with chunks of fresh, crusty bread.
5. Eat!