Moroccan Pumpkin Soup

Peel and cut the orange pumpkin into 2-inch cubes, removing seeds and stringy flesh.

Heat the chicken stock in a large pot over medium-high heat until it comes to a boil.

Add the pumpkin cubes to the boiling stock and return to a boil, then reduce heat to medium and simmer until the pumpkin is very tender and easily pierced with a fork.

Pour the cooked pumpkin and stock into a blender in batches, pureeing until smooth; alternatively, use an immersion blender directly in the pot.

Return the puree to the pot if using a blender, then stir in the milk until well combined.

Add the sugar and season to taste with salt and white pepper, stirring until the sugar dissolves completely.

Heat the soup gently over medium heat, stirring occasionally, until it reaches a simmer but do not allow it to boil.

Ladle the soup into bowls and serve hot.