Name: Pumpkin-Pear Soup with Coriander
Cook time: 30 min
Total time: 45 min
Yield: Makes 8 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 3 scallions, finely chopped; 3 large shallots, finely chopped; 1 medium onion, finely chopped; 1 lb fresh sugar pumpkin or butternut squash, peeled, seeded, and cut into 1-inch pieces; 1/2 lb yellow-fleshed potatoes such as Yukon Gold, peeled and cut into 1-inch pieces; 4 cups chicken or vegetable stock or 2 cups chicken broth mixed with 2 cups water; 1 tablespoon sugar; 2 teaspoons ground coriander seeds; 2 teaspoons fine sea salt; Freshly ground mixed or black peppercorns; 1 ripe Bartlett pear; 2 tablespoons unsalted butter, cut into pieces; finely chopped fresh cilantro and fresh chives

Active time: 30 min Start to finish: 45 min

Cooks' note:

•Soup may be made 1 day ahead and chilled, covered.

Recipe information

Total Time
45 min
Yield
Makes 8 servings

Ingredients

3 tablespoons extra-virgin olive oil

3 scallions, finely chopped

3 large shallots, finely chopped

1 medium onion, finely chopped

1 lb fresh sugar pumpkin or butternut squash, peeled, seeded, and cut into 1-inch pieces

1/2 lb yellow-fleshed potatoes such as Yukon Gold, peeled and cut into 1-inch pieces

4 cups chicken or vegetable stock or 2 cups chicken broth mixed with 2 cups water

1 tablespoon sugar

2 teaspoons ground coriander seeds

2 teaspoons fine sea salt

Freshly ground mixed or black peppercorns

1 ripe Bartlett pear

2 tablespoons unsalted butter, cut into pieces

Garnish:

finely chopped fresh cilantro and fresh chives

Preparation

Step 1
Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook scallions, shallots, and onion, stirring, until softened but not browned. Add pumpkin, potatoes, stock, sugar, coriander, salt, and pepper to taste, then simmer, covered, until pumpkin is very tender, 15 to 20 minutes.
Step 2
While soup is simmering, peel and core pear and cut into 1-inch pieces. Stir pear into soup and remove from heat. Cool 10 minutes and pureé in a blender in batches, transferring to a bowl (use caution when blending hot liquids).
Step 3
Return to pan and add butter. Reheat over moderate heat, stirring, until butter is melted. Season with salt and pepper and, if desired, thin soup with water to desired consistency.

TagsSoup Soup/Stew Shallot Vegetable Scallion Onion Root Vegetable Pumpkin Squash Butternut Squash Yukon Gold Potato Potato Pear Fruit Starter Side Dinner Dairy Free Nut Free Gluten Free Vegetarian Simmer Blender Gourmet

Recipe information

Ingredients

Garnish:

Preparation

Step 1

Step 2

Step 3

Recipe notes