Tea-Scented Pumpkin Soup

Name: Tea-Scented Pumpkin Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Roasted pumpkinseed oil, for drizzling; 1 kilograms sweet pumpkin or kabocha squash—quartered, seeded, peeled and cut into 2-inch pieces; 8 servings Salt and freshly ground pepper; 2 scallions, green part only, thinly sliced crosswise; 1 teaspoon Ceylon tea; 2 teaspoons vegetable oil; 1 liters chicken stock or vegetable stock; 118 milliliters boiling water

If you want to add more gluten free, whole 30, and vegan recipes to your repertoire, Tea-Scented Pumpkin Soup might be a recipe you should try. This recipe serves 8. One serving contains 76 calories, 2g of protein, and 1g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil, roasted pumpkinseed oil, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It will be a hit at your Autumn event. Not a lot of people really liked this soup.

Instructions

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.

Ingredients you will need

Pumpkin