Pumpkin Soup with Cilantro Pesto

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

User Reviews