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extra-virgin olive oil scallions shallots onion fresh sugar pumpkin yellow-fleshed potatoes chicken sugar ground coriander seeds salt freshly ground mixed Bartlett unsalted butter fresh cilantro
Viewed: 27 - Published at: a year agoIngredients
- 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
Method
- 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.
- 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 puree in a blender in batches, transferring to a bowl (use caution when blending hot liquids).
- 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.
