Provided by Jacques Pepin
Categories dinner, lunch, one pot, pastas, soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 8
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
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