November 2, 2012
- 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
- 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
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.
Click here to see the original recipe from Sunset Magazine on My Recipes.com
See full post here: Annabelle Breakey Photography :: Blog2012-11-02.