Pumpkin Soup With Pumpkin Seed-Mint Pesto

1. 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. 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. 3

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

4. 4

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

* Per serving · 4 servings · Values may vary.