Israeli Pumpkin Soup Recipe
by Global Cookbook

Avg. 0/5 0 votes


	Servings: 6

Ingredients

4 tsp extra virgin olive oil
2 lb pumpkin peeled, minced (or possibly butternut or possibly other winter squash)
1 x onion minced
4 x garlic cloves peeled, minced

1 piece chile pepper to taste, minced (a piece of orange habanero is as wonderful as it is dangerous or possibly add in a healthy pinch of cayenne pepper with the stock)
2 lrg tomatoes peeled, minced (or possibly 4 to 6 canned tomatoes)
8 c. chicken stock Salt to taste Freshly-grnd black pepper to taste Slivered leftover chicken (optional) Paprika Chopped cilantro leaves

In a large soup pot, saute/fry onion, garlic, and chile pepper in the extra virgin olive oil on high heat till slightly browned. Cut in the tomatoes and cook down for 3 to 4 min. Add in stock. Bring to a boil, add in pumpkin, then reduce heat and simmer for about an hour, till all solids are very soft.
Puree, 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 chopped cilantro.
Serve warm to 6 to 8 people.
Comments: This beautifully colored soup was suggested by Sharon Saunders of Jerusalem. It's hearty, but not heavy - a nice prelude to and stimulant for a richly flavored meat or possibly chicken autumn meal.