Pumpkin and Pastina Soup

1. 1

   Place leek slices in a bowl and wash thoroughly in cool water.

2. 2

   Lift slices from bowl and place in a large pot with butter and oil.

3. 3

   Saute over high heat for 2 to 3 minutes until leeks begin to sizzle lightly.

4. 4

   With a sharp knife, carefully peel the tough outer skin from the pumpkin.

5. 5

   You should have 1 1/2 pounds of pumpkin flesh.

6. 6

   Remove and reserve the seeds (see special tip).

7. 7

   Cut flesh into 1/2-inch pieces.

8. 8

   You should have 5 1/2 cups.

9. 9

   Add the cubed pumpkin, chicken stock, water and salt to the leeks in the pot and bring mixture to a boil.

10. 10

    Cover, reduce the heat and cook at a gentle boil for 30 minutes.

11. 11

    Add pastina and cook for 10 minutes.

12. 12

    Stir and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.