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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

Han Feng
October 2006

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Credit: © Geoff Lung

Recipe Summary

active:
30 mins
total:
1 hr 10 mins
Yield:
8 (as part of a multicourse meal)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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