Pumpkin Soup with Pumpkin Seed-Mint Pesto

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

Servings 5

Amount Per Serving
Calories 263Calories from Fat 70

% Daily Value *
Total Fat 21g33%

Saturated Fat 3.4g17%
Cholesterol 23mg8%
Sodium 406mg17%
Total Carbohydrate 13g5%

Dietary Fiber 2.6g11%
Protein 8.3g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Pumpkin Soup with Pumpkin Seed-Mint Pesto