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Pumpkin Soup with Cilantro Pesto

By Linda Larsen, About.com

The combinations of flavors and colors in this easy soup are really spectacular. It would be a good recipe to start a dinner party.

Prep Time: 25 minutes

Cook Time: 30 minutes

Ingredients:

  • 2 cups fresh cilantro
  • 1/2 cup toasted pine nuts
  • 1/2 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1/2 tsp. salt
  • 2 tsp. lemon juice
  • 1/4 cup olive oil
  • 4 (14 oz.) cans ready to serve chicken broth
  • 2 (10-ounce) packages frozen corn, thawed
  • 1 onion, chopped
  • 16 oz. can solid pack pumpkin
  • 1 cup heavy cream
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 tsp. dried thyme leaves
  • 1/4 tsp. ground coriander

Preparation:

Combine cilantro, pine nuts, Parmesan cheese, garlic, salt, and lemon juice in food processor or blender. Pulse for 10-15 seconds to chop. With machine running, add oil through feed tube in slow stream until well blended. Set aside.

Combine broth, corn, and onion in large saucepan and bring to a boil. Reduce heat and cover. Simmer for 20-30 minutes until onion is tender. Stir in pumpkin and blend well. cover and simmer 5-10 minutes. Then add cream, salt and pepper, thyme, and coriander. Heat well, but do not boil. Serve soup with cilantro pesto. Serves 6

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