Pumpkin Soup with Pumpkin Seed-Mint Pesto Recipe

Not quite enough pumpkin for you? Serve this soup in Mini Pumpkin Bowls.

This recipe, and others like it, can be found in the article “Make These Fall Soups for Instant Comfort.”

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

Step 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.

Step 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.

Step 3

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

Step 4

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

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories263

% Daily Value *
Total Fat 21g27%

Saturated Fat 3.4g17%
Cholesterol 23mg8%
Sodium 406mg18%
Total Carbohydrate 13g5%

Dietary Fiber 2.6g10%
Protein 8.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Pumpkin Soup with Pumpkin Seed-Mint Pesto