Israeli Pumpkin Soup
Serve hot to 6 to 8 people.
- 4 tsp olive oil
- 2 lb pumpkin peeled, chopped (or butternut or other winter squash)
- 1 onion chopped
- 4 garlic cloves peeled, chopped
- 1 piece chile pepper to taste, chopped (a piece of orange 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)
- 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.