Pumpkin and Pastina Soup

Name: Pumpkin and Pastina Soup
Total time: 1 h
Yield: 6 servings
Cuisine: italian, mediterranean
Ingredients: 1 leek (8 ounces), split lengthwise in quarters and cut crosswise into thin slices; 1 tablespoon unsalted butter; 1 tablespoon corn oil; 1 piece ripe pumpkin (2 1/4 pounds); 2 cups chicken stock or 2 chicken bouillon cubes dissolved in 2 cups water; 4 cups water; 1/2 Salt to taste, about 1/2 teaspoon; 1/2 cup pastina

By Jacques Pepin

Total Time: 1 hour
Rating: 4(9)
Comments: Read comments

Featured in: THE PURPOSEFUL COOK; Warming the Spirits: Pumpkin Soup and Sauteed Squid

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Ingredients

Yield:6 servings

1leek (8 ounces), split lengthwise in quarters and cut crosswise into thin slices
1tablespoon unsalted butter
1tablespoon corn oil
1piece ripe pumpkin (2¼ pounds)
2cups chicken stock or 2 chicken bouillon cubes dissolved in 2 cups water
4cups water
½Salt to taste, about ½ teaspoon
½cup pastina

Ingredient Substitution Guide

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Preparation

Step 1
Place leek slices in a bowl and wash thoroughly in cool water. Lift slices from bowl and place in a large pot with butter and oil. Saute over high heat for 2 to 3 minutes until leeks begin to sizzle lightly.
Step 2
With a sharp knife, carefully peel the tough outer skin from the pumpkin. You should have 1½ pounds of pumpkin flesh. Remove and reserve the seeds (see special tip). Cut flesh into ½-inch pieces. You should have 5½ cups.
Step 3
Add the cubed pumpkin, chicken stock, water and salt to the leeks in the pot and bring mixture to a boil. Cover, reduce the heat and cook at a gentle boil for 30 minutes.
Step 4
Add pastina and cook for 10 minutes. Stir and serve immediately.