Pumpkin Soup with Pumpkin Seed-Mint Pesto
Photo by Annabelle Breakey
Not quite enough pumpkin for you? Serve it in Mini Pumpkin Bowls.
How to Make It
Step 1
1
Make soup: Sauté onion and ginger in oil in a medium pot over medium-high heat until golden, 5 minutes. Add garlic and coriander and cook until softened, 1 minute, then add pumpkin, broth, salt, and pepper. Simmer, covered, until pumpkin is very tender, 8 to 10 minutes. Purée in batches in a blender until very smooth.
Step 2
2
Make pesto: Pound garlic, whole mint leaves, salt, and 1 tbsp. oil in a mortar into a coarse paste (or use a food processor). Add remaining oil and pumpkin seeds and pound until coarsely crushed.
Step 3
3
Drop small spoonfuls of pesto over bowls of soup, garnish with slivered mint, and serve remaining pesto on the side.
Step 4
4
Note: Nutritional analysis is per 1 1/2-cup serving.
Ingredients
SOUP
1 large onion, chopped
1 1/2 tablespoons chopped fresh ginger
2 tablespoons olive oil
4 large garlic cloves, chopped
2 teaspoons ground coriander
4 1/2 cups peeled, 1-in. chunks pumpkin or other orange-fleshed squash (from a 2 1/2-lb. squash)
4 1/2 cups reduced-sodium chicken broth
3/4 teaspoon kosher salt
1/2 teaspoon pepper
PESTO
1 small garlic clove
1/3 cup fresh mint leaves, plus slivered leaves
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1/4 cup salted roasted pumpkin seeds