Pumpkin and Pastina Soup

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

1. Place leek slices in a bowl and wash thoroughly in cool water.
2. Lift slices from bowl and place in a large pot with butter and oil.
3. Saute over high heat for 2 to 3 minutes until leeks begin to sizzle lightly.
4. With a sharp knife, carefully peel the tough outer skin from the pumpkin.
5. You should have 1 1/2 pounds of pumpkin flesh.
6. Remove and reserve the seeds (see special tip).
7. Cut flesh into 1/2-inch pieces.
8. You should have 5 1/2 cups.
9. Add the cubed pumpkin, chicken stock, water and salt to the leeks in the pot and bring mixture to a boil.
10. Cover, reduce the heat and cook at a gentle boil for 30 minutes.
11. Add pastina and cook for 10 minutes.
12. Stir and serve immediately.

quarters, unsalted butter, corn oil, pumpkin, chicken, water, salt, pastina

Taken from cooking.nytimes.com/recipes/11420 (may not work)