Tried and true, I made this soup last Thanksgiving and it was a huge hit! Last year I made it with squash, but this year I used Japanese pumpkin, which is really easy to find pre-cut in any market here. The original recipe from Sunset magazine suggests serving this soup in mini pumpkins - a beautiful presentation! I served it in tall shot glasses as a passed hors d'oeuvre.
Pumpkin Soup with Pumpkin Seed Mint Pesto
What You'll Need:
For The Soup:
1 large onion, chopped
- 1 1/2 tablespoons chopped fresh ginger
- 2 tablespoons evoo
- 4 large garlic cloves, chopped
- 2 teaspoons ground coriander
- 4 1/2 cups peeled, 1-in. chunks pumpkin or other orange fleshed squash
- 4 1/2 cups reduced-sodium chicken broth
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- For the Pesto:
- 1 small garlic clove
- 1/3 cup fresh mint leaves, plus slivered leaves
- 1/8 teaspoon kosher salt
- 1/4 cup evoo
- 1/4 cup salted roasted pumpkin seeds
- Start with the soup: Sauté the onion and ginger in oil in a medium pot over medium-high heat until golden, about 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 or with an immersion blender until very smooth.
- Make your pesto: Combine garlic, whole mint leaves, salt, and 1 tbsp. oil in a food processor. Add remaining oil and pumpkin seeds and pound until coarsely crushed.
Serve: Drop small spoonfuls of pesto over bowls of soup, garnish with slivered mint, and serve remaining pesto on the side.
Serves 4-5
Enjoy!
