Pumpkin Soup with Pumpkin Seed-Mint Pesto

Name: Pumpkin Soup with Pumpkin Seed-Mint Pesto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings SOUP; 2 Tbsps chopped fresh ginger; 79 milliliters fresh mint leaves, plus slivered leaves; 1 small garlic clove; 4 larges garlic cloves, chopped; 2 teaspoons ground coriander; 0 teaspoons kosher salt; 1 teaspoons kosher salt; 1 liters reduced-sodium chicken broth; 59 milliliters extra-virgin olive oil; 2 Tbsps olive oil; 1 large onion, chopped; 1 teaspoons pepper; 4 servings PESTO; 1 liters peeled, 1-in. chunks pumpkin or other orange-fleshed squash (from a 2 1/2-lb. squash); 59 milliliters salted roasted pumpkin seeds

Pumpkin Soup with Pumpkin Seed-Mint Pesto might be just the soup you are searching for. Watching your figure? This gluten free and dairy free recipe has 461 calories, 11g of protein, and 35g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 50 minutes. A mixture of olive oil, onion, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Make soup: Saut onion and ginger in oil in a medium pot over medium-high heat until golden, 5 minutes.

Ingredients you will need

Ginger

Onion

Soup

Cooking Oil

Equipment you will use

Pot

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. Pure in batches in a blender until very smooth.

Ingredients you will need

Coriander