Pumpkin-Pear Soup with Coriander

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
• ½ 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
• + 7 more ingredients
• • 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

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, ...

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