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
Instructions
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.
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.
Drop small spoonfuls of pesto over bowls of soup, garnish with
slivered mint, and serve remaining pesto on the side.
Originally Submitted
8/28/2012
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