Pumpkin-Pear Soup with Coriander


  • 2 teaspoons fine sea salt
  • 2 teaspoons ground coriander seeds
  • 1 tablespoon sugar
  • 1 medium onion, finely chopped
  • finely chopped fresh cilantro and fresh chives
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 ripe Bartlett pear
  • + 7 more ingredients
    • Freshly ground mixed or black peppercorns
    • 4 cups chicken or vegetable stock or 2 cups chicken broth mixed with 2 cups water
    • ½ lb yellow-fleshed potatoes such as Yukon Gold, peeled and cut into 1-inch pieces
    • 1 lb fresh sugar pumpkin or butternut squash, peeled, seeded, and cut into 1-inch pieces
    • 3 large shallots, finely chopped
    • 3 scallions, finely chopped
    • 3 tablespoons extra-virgin olive oil

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, ...

View full recipe at SpringPad


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