A delicious Asian-inspired soup that's super flavorful and loaded with lots of healthy veggies.
*If using a regular blender, be sure to let mixture cool off a bit before pureeing. Also remove the center piece of the blender lid and cover it with a clean kitchen towel. The towel will avoid spatters but will allow steam to escape. This will prevent explosions which can occur from the hot liquid expanding as it's blended.
** To toast pine nuts, place in a small pan and heat over medium heat for 2-3 minutes or until golden. Stir frequently and watch carefully. Buying pine nuts is a bit like buying gold. They can easily go from golden to burned and that's a very sad day!
***To prepare mini pumpkins to use as soup bowls as pictured, cut a small slice off of the top of each pumpkin. Preheat oven to 425˚F. Line a sheet pan with foil and grease lightly with olive oil. Rub the cut pumpkins all over with olive oil and place, cut side down, on the prepared sheet pan. Roast on the lowest oven rack for 15 minutes or until just beginning to get tender. Scoop out the insides leaving a 1/4-inch edge. I used a small scalloped cookie cutter for a decorative edge. I inserted the cookie cutter into the top of the cut pumpkin and then removed it. I scooped out the pulp and seeds with a melon scooper to retain the scalloped look. You could also use a round cookie cutter for a smooth, round edge, if desired.