Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
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.
Category:Egyptian Recipes
Category:Egyptian Soups