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.
Pumpkin Soup with Pumpkin Seed-Mint Pesto
alikazaam Posted: 11/06/11
SFLightFoodLvr Posted: 11/11/12
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.