© Geoff Lung
Active Time
30 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 8 (as part of a multicourse meal)

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.    More Warming Soup Recipes  

How to Make It

Step 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.

Step 2    

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

Step 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.

Step 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.

Step 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.

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