Tea-Scented Pumpkin Soup

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One 3-pound sweet pumpkin or kabocha squash—quartered, seeded, peeled and cut into 2-inch pieces

6 cups chicken stock or vegetable stock

1 teaspoon Ceylon tea

1/2 cup boiling water

Salt and freshly ground pepper

2 teaspoons vegetable oil

2 scallions, green part only, thinly sliced crosswise

Roasted pumpkinseed oil, for drizzling

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