© Geoff Lung
Tea-Scented Pumpkin Soup
- ACTIVE: 30 MIN
- TOTAL TIME: 1 HR 10 MIN
- SERVINGS: 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.
- 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
- 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.
- In a cup, steep the tea in the boiling water for 5 minutes. Strain the tea.
- 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.
- 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.
- 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.