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This recipe comes from Food and Wine, October 2006
Chef: Han Feng
Full disclosure, I used a Long Island Cheese squash and sesame oil drizzle in this recipe in place of the pumpkin and pumpkin seed oil. Pumpkin seed oil has to be special ordered in this part of the country. And I wanted to continue using the rest of the squash we have left over from the CSA. This recipe was delicious as I made it! It's probably just as if not more delicious with the correct ingredients. It was pretty hands-off once the squash/pumpkin was cut up and easy to prepare. The serving sizes were filling. It's a light broth soup, not very thick with lots of subtle flavors despite the minimal number of ingredients.
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