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Pumpkin Soup
Shourbet ya’teen

Serves: 4-6
Cooking time: ¾ hour plus 1 ½hours for Basic Meat Broth

2 ½ pints (1.25 liters) Basic Meat Broth plus meat (see page 42)
2 lb (1kg) pumpkin, peeled and sliced
½ tablespoon ghee or substitute (see page 22)
1 tablespoon plain flour


Bring the Basic Meat Broth to the boil. Add the pumpkin and cook slowly until tender – about 30 minutes. Remove from heat. Melt ghee in a small saucepan and add the flour stirring gently until the flour begins to brown. Add a little broth to the flour mixture and stir well. Transfer the flour mixture to the flour mixture and stir well.

Transfer the flour mixture to the broth and pumpkin. Purée with a strainer or blender, return to the heat and bring back to the boil. Adjust seasonings.

Serve immediately.

 

 


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