PUMPKIN AND PASTINA SOUP

Pumpkin and Pastina Soup image

Provided by Jacques Pepin

Categories dinner, lunch, one pot, pastas, soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 8

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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

Steps:

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.
With a sharp knife, carefully peel the tough outer skin from the pumpkin. You should have 1 1/2 pounds of pumpkin flesh. Remove and reserve the seeds (see special tip). Cut flesh into 1/2-inch pieces. You should have 5 1/2 cups.
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.
Add pastina and cook for 10 minutes. Stir and serve immediately.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 6 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 7692 milligrams, Sugar 6 grams, TransFat 0 grams