- 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
- 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: 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.
This soup is very yummy and healthy, although it does taste like a "health food" so be warned now! I think it was also easy to make, but you do have to have fresh pumpkin on hand and you have to be willing to scrape out the pumpkin (I did this a couple of days before I made the soup). It also calls for ingredients that I don't keep on hand, so it was more expensive then other recipes that I am used to making.