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
How to Make It
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.
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.
Drop small spoonfuls of pesto over bowls of soup, garnish with slivered mint, and serve remaining pesto on the side.
Note: Nutritional analysis is per 1 1/2-cup serving.
Made this tonight and brought it to a soup party. My store didn't have mint so I substituted with fresh basil & marjoram. To brighten the pesto I added some lime zest. I think the mint would've been better. Loved the ginger in the soup. I doubled my recipe so it took a long time to prepare ingredients and cook - more like 2 1/2 hours. I'm sure the basic recipe would be shorter, but cutting up the pumpkin takes a while. I used sugar pie pumpkins.
A woman at work passed this recipe to me because she enjoyed it so much, and I have passed it on to my mom and sister because I feel the same. I used some butternut squash chunks I bought at Trader Joe's and store bought pumpkin seeds, but this soup still turned out wonderfully. In fact, my husband, who does not like squash and was dreading this dinner, liked it so well that he not only went back for seconds, but he took all the leftovers for lunch, so I didn't even get any! I'll definitely be making it again this squash season.