Egyptian Pumpkin Soup

Peel, seed, and roughly chop the pumpkin into uniform chunks to ensure even cooking.

Place the pumpkin pieces into a large pot and pour in enough chicken stock to fully submerge them. Bring to a boil over medium-high heat.

Reduce the heat to medium-low and simmer the pumpkin in the chicken stock until completely tender and easily pierced with a fork.

Remove the pot from heat and allow the mixture to cool slightly, then transfer in batches to a blender or use an immersion blender to puree until very smooth.

Return the pureed soup to the pot over low heat and gradually stir in the milk, adding it slowly to achieve a light, creamy consistency without curdling.

Season the soup with salt, white pepper, and a small pinch of sugar, stirring well and tasting as you go to balance the savory and naturally sweet flavors.

Gently heat the soup through over low heat, stirring occasionally, until it reaches your desired serving temperature. Do not allow it to boil once the milk has been added.

Ladle the soup into warm bowls and serve immediately, optionally garnished with a light drizzle of cream or a pinch of white pepper.