Pumpkin Soup with Lotus Seeds
New York-based fashion designer Han Feng is known for the minimal lines and simplicity of her clothing, principles that are also mirrored in the cooking she does to celebrate the Chinese New Year. This pumpkin soup is one of the first dishes served during her holiday dinners; it gets much of its unique, delicate flavor from the addition of dried lotus seeds.
Serves 8
2 1/2 pounds butternut squash or pumpkin, peeled, seeded, and cut into large chunks
6 cups water
2 cups homemade or low-sodium canned chicken stock
4 ounces (1 cup) dried lotus seeds
2 1/2 teaspoons fine sea salt
4 ounces (1 cup) pine nuts
Thinly sliced scallion, for garnish
1. Combine the squash, water, stock, and lotus seeds in a medium stockpot. Bring to a boil. Reduce to a simmer, and cook, covered, until squash and lotus seeds are tender, 40 minutes to 1 hour. Season with salt.
2. Meanwhile, in a small skillet over medium heat, toast the pine nuts until golden brown and fragrant, 5 to 10 minutes. Remove from heat and let stand until cool. Add toasted pine nuts to soup.
3. Using an immersion blender, purée soup. Alternatively, working in batches, purée in a blender. Serve hot, garnished with scallion.
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