Tea-Scented Pumpkin Soup

Han Feng lightly flavors this silky, creamy soup with Ceylon tea, garnishing it with a drizzle of roasted pumpkinseed oil. She always restocks her supply of the lovely, nutty oil whenever she's in New York.


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  • Servings: 8 (as part of a multicourse meal)

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  • One 3-pound sweet pumpkin or kabocha squash—quartered, seeded, peeled and cut into 2-inch pieces
  • 6 cups chicken stock or vegetable stock
  • 1 teaspoon Ceylon tea
  • 1/2 cup boiling water
  • Salt and freshly ground pepper
  • 2 teaspoons vegetable oil
  • 2 scallions, green part only, thinly sliced crosswise
  • Roasted pumpkinseed oil, for drizzling

How to make this recipe

  1. In a large enameled cast-iron casserole, cover the pumpkin with the stock and bring to a boil. Simmer over moderate heat until the pumpkin is tender, about 35 minutes.

  2. In a cup, steep the tea in the boiling water for 5 minutes. Strain the tea.

  3. Working in batches, puree the soup in a blender and return it to the casserole. Add the tea and bring to a simmer. Season the soup with salt and pepper.

  4. In a small skillet, heat the vegetable oil. Add the scallion greens and cook over high heat until softened, about 30 seconds. Season with salt.

  5. Ladle the soup into small bowls and drizzle lightly with pumpkinseed oil. Garnish with the scallion greens and serve.

Make Ahead

The soup can be refrigerated overnight. Reheat gently.

Contributed By Photo © Geoff Lung Published October 2006

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