• 4servings
  • 263calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsZinc, Natrium, Silicon, Potassium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large onion, chopped

  2. 1 1/2 tablespoons chopped fresh ginger

  3. 2 tablespoons olive oil

  4. 4 large garlic cloves, chopped

  5. 2 teaspoons ground coriander

  6. 4 1/2 cups peeled, 1-in. chunks pumpkin or other orange-fleshed squash (from a 2 1/2-lb. squash)

  7. 4 1/2 cups reduced-sodium chicken broth

  8. 3/4 teaspoon kosher salt

  9. 1/2 teaspoon pepper

  10. PESTO

  11. 1 small garlic clove

  12. 1/3 cup fresh mint leaves, plus slivered leaves

  13. 1/8 teaspoon kosher salt

  14. 1/4 cup extra-virgin olive oil

  15. 1/4 cup salted roasted pumpkin seeds

Instructions Jump to Ingredients ↑

  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.

  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.

  3. Drop small spoonfuls of pesto over bowls of soup, garnish with slivered mint, and serve remaining pesto on the side.

  4. Note: Nutritional analysis is per 1 1/2-cup serving.


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