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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 ¼ pounds)
2 cups chicken stock or 2 chicken bouillon cubes dissolved in 2 cups water
4 cups water
½ Salt to taste, about ½ teaspoon
½ cup pastina
Nutritional analysis per serving (6 servings)
30 grams carbs; 9 milligrams cholesterol; 200 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 6 grams fat; 2 grams fiber; 7696 milligrams sodium; 8 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
With a sharp knife, carefully peel the tough outer skin from the pumpkin. You should have 1 ½ pounds of pumpkin flesh. Remove and reserve the seeds (see special tip). Cut flesh into ½-inch pieces. You should have 5 ½ cups.
- Step 3
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.
- Step 4
Add pastina and cook for 10 minutes. Stir and serve immediately.
Private Notes
Comments
Definitely needs something.... added bacon but still pretty bland. I'm thinking add some thyme, sage... but add something!
@John nutmeg and sage