Vegan Pumpkin Soup with Pumpkin Seed/Mint Pesto
Total time: 50 min
Yield: 4-5 servings
Nutritional Information:
- Calories: 263
- Calories from fat: 184
- Protein: 8.3g
- Fat: 21g
- Satfat: 3.4g
- Carbohydrate: 13g
- Fiber: 2.6g
Ingredients
Soup
- 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 vegetable broth
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
Pesto
- 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
Preparation
- 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.
- Serve: Drop small spoonfuls of pesto over bowls of soup, garnish with slivered mint, and serve remaining pesto on the side.
Categories: Recipes