Pumpkin Soup With Pumpkin Seed-Mint Pesto Recipe

Name: Pumpkin Soup With Pumpkin Seed-Mint Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Make soup: Saute 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. Puree 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.

957

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: SOUP, 1 large onion, chopped, 1 1/2 tablespoons chopped fresh ginger, 2 tablespoons olive oil, and more.

Yes, Pumpkin Soup With Pumpkin Seed-Mint Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Soup With Pumpkin Seed-Mint Pesto

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