Israeli Pumpkin Soup

Recipe Description

Serve hot to 6 to 8 people.

4 tsp olive oil
2 lb pumpkin peeled, chopped (or butternut squash|butternut or other pumpkin|winter squash)
1 onion chopped
4 garlic cloves peeled, chopped
1 piece chile pepper to taste, chopped (a piece of orange habanero chile|habanero is as wonderful as it is dangerous or add a pinch of cayenne pepper with the stock)
2 large tomatoes peeled, chopped (or 4 to 6 canned tomatoes)
8 cup chicken stock
salt to taste
freshly-ground black pepper to taste
slivered leftover chicken (optional)
paprika
minced cilantro leaves

In a large soup pot, saute onion, garlic, and chile pepper in the olive oil on high heat until slightly browned.
Cut in the tomatoes and cook down for 3 to 4 minutes.
Add stock. Bring to a boil, add pumpkin, then reduce heat and simmer for about an hour, until all solids are very soft.
Purée, solids first, and return to soup pot.
If you have leftover chicken, sliver it and toss it into the pot now.
When ready to serve, reheat and ladle into bowls.
Garnish with a sprinkling of paprika and top with minced cilantro.

This article uses material from the "Israeli Pumpkin Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License