Tea-Scented Pumpkin Soup

Name: 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

Tea-Scented Pumpkin Soup was pinched from <a href="http://www.foodandwine.com/recipes/tea-scented-pumpkin-soup" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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One 3-pound sweet pumpkin or kabocha squash—quartered, seeded, peeled and cut into 2-inch pieces

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6 cups chicken stock or vegetable stock

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1 teaspoon Ceylon tea

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1/2 cup boiling water

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Salt and freshly ground pepper

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2 teaspoons vegetable oil

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2 scallions, green part only, thinly sliced crosswise

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Roasted pumpkinseed oil, for drizzling

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