Tea Scented Pumpkin Soup
Ingredients
- 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
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