Pumpkin and Pastina Soup

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
• ½ Salt to taste, about 1/2 teaspoon
• ½ cup pastina

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    180 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 5 grams protein; 7 milligrams cholesterol; 331 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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.
2. 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.
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.
4. Add pastina and cook for 10 minutes. Stir and serve immediately.