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

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary

total:
50 mins
Yield:
Serves 4 or 5
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

263 calories; calories from fat 70%; protein 8.3g; fat 21g; saturated fat 3.4g; carbohydrates 13g; fiber 2.6g; sodium 406mg; cholesterol 23mg.
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